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Butternut Squash Lasagna

Heart Healthy Butternut Squash Lasagna Recipe

               
Butternut Squash Lasagna
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.
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Ingredients
Recipe yields 12 servings
1 Tbsp olive oil
1 butternut squash (2 lbs), peeled, seeded and cut into 1-inch cubes
Black pepper to taste
1/2 cup water
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
3 cups skim milk
1/8 tsp nutmeg
1 cup fresh basil leaves
2/3 lb whole wheat lasagna noodles
2 1/2 cups mozzarella cheese
2 Tbsp grated Romano cheese
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Directions
Step 1

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.

Step 2

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.

Step 3

Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.

Step 4

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.

Step 5

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.

Time: 120 minutes
Servings: 12
Calories: 250
Make this for:
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: About 3/4 cup
Per serving:
calories:250
total fat:7g
sat fat:4g
cholesterol:20mg
sodium:248mg
total carb:35g
fibers:4g
proteins:14g

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About This Healthy Recipe

This heart-healthy lasagna takes comfort food to a whole new level. Rather than using high-fat meats and heavy cheeses, this lasagna recipe calls for creamy butternut squash, Romano cheese and nutmeg making for a delicious yet unique flavor profile. This vegetarian recipe is a great source of plant based protein containing 14 grams per serving. In addition to being high in protein, this recipe is low in saturated fat (4g) making it a great option for those who are following a heart-healthy diet. Since this lasagna recipe only contains 35 grams of carbohydrates per serving, it is perfect if you are looking for a diabetic-friendly dinner entrée. When it seems like this lasagna can’t get any better, it does! Each serving of this butternut squash lasagna is just 250 calories, making this delicious and nutritious dinner recipe guilt 100% guilt free. Enjoy!

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Heart Healthy Butternut Squash Lasagna Recipe
Ingredients
Recipe yields 12 servings
1 Tbsp olive oil
1 butternut squash (2 lbs), peeled, seeded and cut into 1-inch cubes
Black pepper to taste
1/2 cup water
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
3 cups skim milk
1/8 tsp nutmeg
1 cup fresh basil leaves
2/3 lb whole wheat lasagna noodles
2 1/2 cups mozzarella cheese
2 Tbsp grated Romano cheese
Directions
Step 1

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.

Step 2

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.

Step 3

Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.

Step 4

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.

Step 5

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.

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