Lasagna is one of my favorite comfort foods. Unfortunately, like most comfort foods it is loaded with fat and processed carbohydrates. Not the best option if you’re trying to be healthy.
This lasagna recipe uses butternut squash in place of traditional lasagna noodles, for a healthier take on this old favorite. Make this recipe your own by changing up the vegetables, spices, or using dairy free cheese.
Butternut Squash Lasagna
- 2 pounds butternut squash, seeded, peeled, and sliced into thin rounds
- 8 ounces frozen spinach, thawed, chopped, and drained
- 1 medium onion, chopped
- 1 tablespoon garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup carrots, chopped
- 1/2 cup zucchini, chopped
- 1 cup parmesan cheese, grated
- 2 cup part-skim ricotta cheese or low fat cottage cheese
- Peel butternut squash and cut into thin slices using a sharp knife or mandolin.
- Heat olive oil in a heavy sauté pan, add onion and garlic and sauté until translucent. Add carrots, zucchini, and mushrooms and cook until vegetables a soft, stir often to prevent burning. Set aside to cool.
- In a large bowl, combine ricotta cheese, spinach, basil, oregano, salt, pepper and cinnamon. Mix well.
- Preheat oven to 400 degrees.
- Lightly oil a 9×13 baking pan.
- Spread 1/2 cup pasta sauce on the bottom of the pan.
- Begin layering lasagna: butternut squash slices, 1/3 sautéed vegetables, 1/3 cheese/ spinach mixture, 1/3 cup Parmesan cheese, 1 cup pasta sauce. Repeat layering 2 more times.
- Cover with a lightly oiled sheet of foil.
- Bake covered for 45 minutes.
- Remove foil and bake an additional 15-20 minutes.
- Remove from oven and allow to rest for 10 minutes before cutting.
Serves 6-8 people
Leftovers can be frozen.