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    You are in: Home / Recipes / Easy, Creamy, Low Calorie Butternut Squash Lasagna Recipe
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    Easy, Creamy, Low Calorie Butternut Squash Lasagna

    Easy, Creamy, Low Calorie Butternut Squash Lasagna. Photo by HocoRuco

    1/1 Photo of Easy, Creamy, Low Calorie Butternut Squash Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    HocoRuco's Note:

    My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each recipe and came up with this one. I originally made it in a 9x9 inch pan so I'm not completely certain about the following measurements. One serving is 1/4 of a 9x9 inch pan and has about 300 calories.

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    Units: US | Metric


    1. 1
    2. 2
      Butternut Squash.
    3. 3
      Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
    4. 4
      Squash "Marinara".
    5. 5
      Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
    6. 6
      Ricotta Mixture.
    7. 7
      Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
    8. 8
      Cream Sauce.
    9. 9
      In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
    10. 10
      Assembly and cooking.
    11. 11
      Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
    12. 12
      Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.

    Ratings & Reviews:

    • on June 18, 2011


      I love this recipe, so good. i make it on the weekend and eat the leftovers all week.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy, Creamy, Low Calorie Butternut Squash Lasagna

    Serving Size: 1 (197 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.6
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 2.8 g
    Cholesterol 17.6 mg
    Sodium 382.4 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 2.7 g
    Sugars 2.7 g
    Protein 8.3 g

    The following items or measurements are not included:

    no-boil lasagna noodles

    frozen butternut squash puree

    asiago cheese

    asiago cheese

    2% mozzarella cheese

    dried garlic flakes

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