Easy Creamy Low Calorie Butternut Squash Lasagna
Indulge in the comforting flavors of this Easy Creamy Low-Calorie Butternut Squash Lasagna, a wholesome twist on a classic favorite. This recipe layers tender roasted butternut squash, vibrant sautéed spinach, and creamy low-fat ricotta infused with Greek yogurt, sage, and a hint of nutmeg. With whole wheat lasagna noodles and a blend of Parmesan and mozzarella for a gooey, golden finish, every bite offers a balanced blend of creamy and earthy flavors. Perfect for a cozy dinner that’s both nutritious and satisfying, this dish is meticulously crafted to be lower in calories without sacrificing indulgence. Ideal for health-conscious foodies, this lasagna is a crowd-pleaser that’s as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 sheets Whole wheat lasagna noodles
- 1.5 cups Low-fat ricotta cheese
- 0.5 cup Nonfat plain Greek yogurt
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 4 cups Fresh spinach
- 2 cloves Minced garlic
- 0.75 cup Unsweetened almond milk
- 1 tablespoon (chopped) Fresh sage leaves
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel and seed the butternut squash, then cut it into small 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them evenly on the prepared baking sheet.
Roast the butternut squash for 25-30 minutes or until tender and lightly golden. Remove from the oven and mash it slightly with a fork or immersion blender. Set aside.
While the squash is roasting, cook the lasagna noodles according to package directions. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute or until fragrant. Then, add fresh spinach and cook until wilted. Remove from heat.
In a medium bowl, whisk together the ricotta cheese, Greek yogurt, almond milk, grated Parmesan cheese, chopped sage, ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until smooth and creamy.
Spread a thin layer of the ricotta mixture on the bottom of a 9x13-inch baking dish. Layer 2-3 lasagna noodles over the mixture, overlapping slightly if needed.
Add a layer of mashed butternut squash followed by a layer of the sautéed spinach. Drizzle some of the ricotta mixture over the top.
Repeat the layering process until all ingredients are used, ending with a layer of the ricotta mixture. Sprinkle shredded mozzarella cheese evenly on top.
Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 537 mg | 41% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
