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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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