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Wednesday, October 26, 2011

Butternut Squash Lasagna

Butternut Squash Lasagna
Adapted from Food and Whine
1 Large butternut squash, roasted (or 2 packages frozen squash)
2 Cloves garlic, crushed
1 TSP oregano
1 TSP nutmeg
Salt and pepper, to taste
1 10 OZ package chopped frozen spinach, cooked and drained
2 Cups low-fat cottage cheese
1 Package whole wheat lasagna noodles
1 1/2 Cups low-fat shredded mozzarella cheese

I love using butternut squash in my dishes, especially this time of year. There's something really decadent about its velvety texture, yet it can instantly make a comfort dish (like lasagna) a little healthier.  The trouble with cooking a whole squash is that it can take a long time to roast, not ideal for a week night.  A great shortcut is to buy frozen butternut squash puree.  It's perfect in this lasagna, or in any recipe that calls for pureed roasted squash.  The cottage cheese adds a nice tang, but if you're a lasagna-purist feel free to use part-skim ricotta. 

Preheat oven to 350 degrees.  Bring a pot of salted water to a boil. 

Place the cooked pureed squash in a large bowl. Add garlic, oregano, nutmeg, salt and pepper.  If it's too thick, add in the water to thin it out.  In another bowl, combine spinach and cottage cheese.  Set aside.

Cook the noodles for half the cooking time (4-5 minutes).  Set aside.

Place 1/3 of the squash mixture into the bottom of a 9 x 12" baking dish. Layer with lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with more noodles. Repeat, finishing with the squash layer. Top with mozzarella cheese. Bake for 45 minutes.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.