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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

While the squash is roasting, cook the lasagna noodles according to package directions. Drain and set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add a layer of mashed butternut squash followed by a layer of the sautéed spinach. Drizzle some of the ricotta mixture over the top.

Step 9

Repeat the layering process until all ingredients are used, ending with a layer of the ricotta mixture. Sprinkle shredded mozzarella cheese evenly on top.

Step 10

Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 12

Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(2348.7g)

Amount per serving	% Daily Value*
Calories	3399.8

Total Fat 109.5g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 267.8mg	0%
Sodium 4602.4mg	0%
Total Carbohydrate 451.3g	0%
Dietary Fiber 81.0g	0%
Total Sugars 39.0g
Protein 175.7g	0%

Vitamin D 65.9IU	0%
Calcium 3372.8mg	0%
Iron 26.6mg	0%
Potassium 4207.8mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 20.1%

Carbs: 51.7%