Butternut Squash Lasagna

Written By Judy Doherty, MPS, PCII
Butternut Squash Lasagna

Butternut Squash Lasagna

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
30 Min
Total time
40 Min
This vegetarian lasagna is lightened with a little tofu in the filling and a white sauce made with oat or skim milk. It assembles so fast and is a memorable dish.

Ingredients

  • 1 pack no boil thin lasagna noodles
  • 1 cup part skim ricotta cheese
  • 1 cup firm tofu
  • Zest of one lemon
  • 1 butternut squash, roasted
  • 5-ounce bag spinach
  • 1 clove garlic
  • Olive oil
  • 2 cups Oat or skim milk
  • 2 tablespoons cornstarch
  • 2 tablespoons grated parmesan cheese
  • 1 bunch sage

Instructions

  1. Roast a butternut squash. Allow the squash to cool. Discard the seeds and skin. Dice the squash. Roast it in a 400-degree oven with a little olive oil and pepper for about 20 minutes.
  2. Make the cheese filling by placing the ricotta, tofu, and lemon zest in a food processor.
  3. Prepare the sauce: combine the cornstarch and milk and whisk together in a small saucepan. Bring to a boil then remove from the stove. Set aside.
  4. Sauté the spinach in olive oil with the garlic for about a minute or just until the spinach wilts and the garlic is toasty.
  5. Assemble the lasagna in a square 8- inch oiled baking dish. Place a little white sauce on the bottom, then the noodles, then the squash and spinach, then the cheese. Then cover with noodles. Add more squash, spinach, and cheese, and another layer of noodles. Top that with the white sauce, sauteed spinach, and fresh sage leaves. Bake for 30 minutes at 400 degrees. Remove from oven and allow to cool 10 minutes before slicing and serving.
  6. Chef's Tips:
  7. If you don't have fresh sage leaves just omit them. You will likely have a little diced butternut squash leftover and that is great! You can use it to garnish the lasagna.
  8. You might not use all the lasagna noodles just save them for later.
  9. If you don't want to use tofu just use ricotta.

Nutrition Facts

Calories

232.95

Fat

8.29 g

Sat. Fat

2.94 g

Carbs

28.03 g

Fiber

3.72 g

Net carbs

24.31 g

Sugar

7.31 g

Protein

14.08 g

Sodium

139.72 mg

Cholesterol

17.95 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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