Butternut Squash Lasagna
Butternut Squash Lasagna
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This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: under 2 hours
  • Prep: 20 minutes
  • Cook: 1 hour 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 391kcal (20%)
  • 407mg (17%) Sodium
  • 43g Carbs
  • 3g Fiber
  • 16g (24%) Fat
  • 6g (32%) Saturated Fat
  • 6g Sugars
  • 21g Protein
  • 505mg (51%) Calcium
  • 3mg (15%) Iron
391kcal (20%)407mg (17%)43g3g16g (24%)6g21g6g (32%)
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!

Ingredients:

  • 1 1/2 pounds peeled, seeded butternut squash, buttercup squash, or kabocha squash
  • 3 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 ounces lasagna noodles
  • 2 cloves garlic, minced
  • 4 cups lacinato (or regular) kale, rinsed and cut into ribbons
  • 2 tablespoons sliced fresh basil leaves
  • 3 tablespoons all-purpose flour
  • 2 cups nonfat milk
  • 2 cups part-skim ricotta cheese
  • 1 large egg
  • 2 tablespoons minced fresh oregano
  • Cooking spray
  • 1 1/2 cups shredded part-skim mozzarella
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Directions:

Directions

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.
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