Butternut Squash Lasagna
BUTTERNUT SQUASH LASAGNA
Roasted butternut squash mixed with caramelized onions, fresh sage, and ricotta cheese layered together with lasagna noodles, mozzarella cheese, and marinara sauce topped off with toasted walnuts.
Yet another good use for butternut squash. This is a delicious healthy meal with rich flavors. I love the toasted walnuts spread over the top. It gives it a nice crunch.
WHAT YOU NEED
butternut squash
olive oil
sweet onion
low-fat ricotta cheese
ground nutmeg
egg whites
grated parmesan cheese
sage leaves
salt
black pepper
shredded reduced-fat mozzarella cheese
tomato sauce
lasagna noodles
walnuts
HOW TO MAKE IT
preheat oven to 375 F. Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with 1 tsp oil and place, cut sides down, onto a parchment-lined baking tray. Bake in the oven for 1 hour or until squash is tender when pierced with a fork. Remove from oven and let cool to room temperature.
Cook lasagna noodles according to package directions.
Meanwhile, heat remaining 1 tsp oil in large saute pan over medium-high. Add onions, and saute for 2 to 3 minutes, until onions begin to soften. Reduce heat to medium-low and continue to cook stirring frequently, until onions are very soft and golden brown.
Scoop out the flesh of the squash into the bowl of a food processor. Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and Parmesan.
Process until smooth.
Transfer mixture to a large mixing bowl, and gently fold in caramelized onions.
Assemble lasagna, cover bottom of the pan with about 1/2 cup everyday marinara sauce.
Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup mozzarella. Repeat layer 2 more times, starting with the 1/2 cup everyday marinara sauce, a layer of noodles, remaining butternut squash, and remaining marinara sauce.
Cover the dish with foil, place onto a baking tray and back in over for 20 minutes. Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.
Serve and enjoy.
Roasted Butternut Squash Lasagna
Ingredients
- 1 butternut squash
- 2 tsp olive oil
- 1 sweet onion (diced)
- 1 cup low-fat ricotta cheese
- 1/4 tsp ground nutmeg
- 4 egg whites
- 1/4 cup grated parmesan cheese
- 10 sage leaves (chopped)
- 1/4 tsp black pepper
- 2 cups reduced-fat mozzarella cheese (shredded)
- 8 oz tomato sauce
- 12 lasagna noodles
- 1 oz walnuts (coarsely chopped)
Instructions
- Preheat oven to 375 degrees
- Cut squash in half lengthwise and scoop out seeds.
- Lightly brush cut sides with 1 tsp oil and place, cut side down onto a parchment-lined baking tray.
- Bake in the oven or 1 hour or until the squash is tender when pierced with a fork.
- Remove from oven and let cool to room temperature.
- Cook lasagna noodles according to package directions.
- Meanwhile, heat remaining tsp oil in a large saute pan over medium heat
- Add onions, and saute for 3 minutes, until onions begin to soften.
- Reduce heat o medium-low and continue to cook stirring frequently, until onions are very soft and golden brown.
- Scoop out the flesh of the squash into the bowl of a food processor.
- Add ricotta, nutmeg, egg whites, fresh sage, salt, pepper, and parmesan and process until smooth.
- Transfer mixture to a large mixing bowl and gently fold in the caramelized onions.
- Assemble lasagna, cover the bottom of the pan with about 1/2 a cup of the marinara sauce.
- Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup of mozzarella.
- Repeat layer 2 more times, starting with the 1/2 cup marinara sauce, layer of noodles, remaining butternut squash, and remaining marinara sauce.
- Cover the dish with foil, place onto a baking tray, and back in the oven for 20 minutes.
- Remove foil, top lasagna with reserved mozzarella, and walnuts and bake for an additional 5 minutes.
- Serve and enjoy.