Lighter Butternut Squash Lasagna Recipe

Name: Lighter Butternut Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 4 lbs butternut squash, roasted and pulp removed from shells; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/4 cup butter; 1/4 cup all-purpose flour; 3 1/2 cups nonfat milk; 1 pinch nutmeg; 3/4 cup fresh basil leaf, finely chopped; 12 whole wheat lasagna noodles; 2 cups shredded part-skim mozzarella cheese

Servings: persons

nonstick cooking spray
4 lbs butternut squash, roasted and pulp removed from shells
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups nonfat milk
1 pinch nutmeg
3/4 cup fresh basil leaf, finely chopped
12 whole wheat lasagna noodles
2 cups shredded part-skim mozzarella cheese

1
Preheat oven to 375.
2
Boil lasagna noodles according to package directions. Drain, but keep them in their pot with the lid on to keep them flexible while you work. (No-boil or fresh noodles can be used instead, too.).
3
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil. (A little fresh thyme and/or rosemary is nice here, too.).
4
Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles. Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
5
Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

4793

kcal

Calories

401

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 4 lbs butternut squash, roasted and pulp removed from shells, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Lighter Butternut Squash Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lighter Butternut Squash Lasagna

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