Easy Pasta Recipes: Butternut Squash Lasagna
Make this tasty butternut squash lasagna for your next dinner party. You'll be sure to impress your guests with this healthy pasta dish—plus it's an easy lasagna to make ahead!
Nutrition Score per serving
1 slice butternut squash lasagna: 389 calories
16g fat
7g saturated fat
41g carbohydrates
21g protein
3g fiber
471mg calcium
2mg iron
279mg sodium
Serves: 8
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Ingredients
| 1 1⁄2 | lb | peeled, seeded butternut squash, buttercup squash, or kabocha squash |
| 3 1⁄2 | T | olive oil |
| Salt and freshly ground black pepper | ||
| 8 | oz | lasagna noodles |
| 2 | clv | garlic, minced |
| 4 | c | lacinato (or regular) kale, rinsed and cut into ribbons |
| 2 | T | sliced fresh basil leaves |
| 3 | T | all-purpose flour |
| 2 | c | nonfat milk |
| 2 | c | part-skim ricotta cheese |
| 1 | large egg | |
| 2 | T | minced fresh oregano |
| Cooking spray | ||
| 1 1⁄2 | c | shredded part-skim mozzarella |
Instructions
Preheat oven to 350F. Cut butternut squash (or other squash) into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until butternut squash has softened. Remove squash from oven (keep oven on).
While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking.
In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté. 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let butternut squash lasagna rest for about 5 minutes before cutting.
Recipe courtesy of Kripalu Center for Yoga & Health in Stockbridge, MA.
While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking.
In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté. 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let butternut squash lasagna rest for about 5 minutes before cutting.
Recipe courtesy of Kripalu Center for Yoga & Health in Stockbridge, MA.
