Description
A healthy and festive lasagna made with butternut squash, perfect for Christmas dinners. This dish is rich in flavor but light on calories.
Ingredients
- 1 medium butternut squash, peeled and thinly sliced
- 9 lasagna noodles, whole wheat or gluten-free
- 1 cup part-skim ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, egg, Parmesan, oregano, basil, garlic powder, salt, and pepper.
- Spread a thin layer of the ricotta mixture at the bottom of a baking dish.
- Place 3 lasagna noodles on top, followed by a layer of butternut squash slices.
- Add spinach and a sprinkle of mozzarella cheese.
- Repeat layers, ending with mozzarella on top.
- Drizzle with olive oil and cover with foil.
- Bake for 30 minutes, then remove foil and bake for another 15 minutes until golden.
- Let rest for 10 minutes before serving.
Notes
- For a vegan version, replace ricotta and mozzarella with plant-based alternatives.
- You can roast the butternut squash beforehand for extra flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian