Description
A healthy twist on traditional lasagna featuring butternut squash Alfredo sauce.
Ingredients
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 cups low-fat milk
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 whole wheat lasagna noodles
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
Instructions
- Preheat oven to 375°F.
- Boil butternut squash until tender, then blend with milk, garlic, olive oil, salt, and pepper to make Alfredo sauce.
- Cook lasagna noodles according to package instructions.
- Layer noodles, ricotta, Alfredo sauce, and mozzarella in a baking dish.
- Repeat layers, finishing with mozzarella and Parmesan.
- Bake for 25 minutes or until bubbly and golden.
Notes
- You can substitute almond milk for a dairy-free version.
- Add spinach for extra nutrients.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian