Indulgently creamy butternut squash lasagna is heart-healthy food at its best. Grated Romano cheese and nutmeg add enticing layers of taste to this classic comfort food turned protein powerhouse. This recipe is perfect for making ahead and freezes well, making it a go-to healthy comfort meal.
This lasagna is designed to be heart-healthy by focusing on nutrient-dense ingredients and smart cooking techniques. It prioritizes whole foods like butternut squash, uses unsaturated fats, and relies on herbs and spices for flavor instead of excess salt, making it both delicious and aligned with a heart-conscious diet.
Yes, this version is very good for you. It's packed with vitamins from the squash, high in fiber and plant-based protein, and is specifically designed to be low in sodium and saturated fat, making it an excellent heart-healthy and diabetic-friendly option.
Absolutely. You can assemble the entire lasagna a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add 10-15 minutes to the initial covered baking time.
The key is to ensure your squash purée is thick, not watery. After simmering the squash, drain any excess liquid before blending. Additionally, letting the lasagna stand for at least 15 minutes after baking allows it to set and prevents it from being runny when served.
Yes, this lasagna freezes beautifully. For best results, freeze it after assembling but before baking. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. To bake, you can either thaw it in the refrigerator overnight or bake it directly from frozen, adding at least 30-40 minutes to the baking time.
A simple green salad with a light vinaigrette is a perfect side dish to complement the creamy lasagna. Other great options include steamed green beans, roasted asparagus, or a side of crusty whole-grain bread.
Recipe yields 12 servings
Preheat oven to 375°. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat with the oil. Sprinkle with pepper. Pour the water into the skillet. Cover and simmer over medium heat until the squash is tender, stirring occasionally, about 30 minutes. Transfer the squash to a food processor or blender and blend until smooth. Season the squash purée, to taste, with black pepper. Set aside.
In a heavy medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and whisk to blend. Season the sauce with pepper, to taste.
Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.
Lightly coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/4 of the squash purée over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Drizzle 1/2 cup sauce over the noodles. Repeat layering 3 more times.
Cover baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining 1/2 cup mozzarella and the Romano cheese over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
While the recipe calls for mozzarella and Romano, you can substitute part-skim ricotta for half of the mozzarella to create an even creamier texture. A sprinkle of Parmesan can also be used in place of Romano.
For a nuttier flavor, you can use unsweetened almond milk or soy milk in the sauce, though it may be slightly thinner.
If whole wheat noodles are unavailable, you can use regular lasagna noodles or a gluten-free lasagna noodle variety. Adjust cooking time as needed based on package directions.