Clean Eating Butternut Squash Lasagna
(Makes 15 servings)
Ingredients
1 box lasagna noodles (10 oz.)
1 medium-sized butternut squash (large if you want leftover squash)
1 container low-fat ricotta cheese (15 oz.)
2 tbsp. dried sage
1 tbsp. honey
1/4 cup low-fat or non fat milk
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated parmesan cheese
Salt and pepper to taste
Directions
Preheat oven to 350 degrees F.
Step 1 – Cut your squash in half, and clean out the seeds. Place open-face down in a casserole dish that has 1/2 inch of water in it. Bake until the squash is easily pierced with a fork or knife. Squash should be good and “mooshy”.
Allow to cool. Then scoop the squash out of the skin and into a large mixing bowl or blender. If there is some water in there, that’s okay. It’ll just make it smoother when you blend it. Blend with honey until smooth and creamy. Set aside.
Note: My casserole dish was 10 X 15 inches.
Step 2 – Cook your noodles according to package directions.
Step 3 – In a large mixing bowl, combine your ricotta, milk, sage, garlic powder and onion powder. Blend with a whisk or hand-blender.
Step 4 – Spread a thin layer of squash on the bottom of a casserole dish (you can use the same one you baked the squash in). This is a great way to keep the food from burning on the bottom without using a bunch of oil or butter.
Step 5 – Add a layer of noodles, then ricotta, then noodles and then squash and finally another layer of noodles (as shown below).
Step 6 – Sprinkle the top with parmesan cheese.
Step 7 – Bake for about 20 minutes.
Eat and Enjoy!Nutritional Content
1 serving = 1/15 of entire recipe
Calories: 153
Total Fat: 4 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 12 gm
Sodium: 96 mg
Carbohydrates: 23 gm
Dietary fiber: 1 gm
Sugars: 3 gm
Protein: 7 gm
Estimated Glycemic Load: 14
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
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