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Butternut Squash Lasagna

Butternut Squash Lasagna Recipe

Lasagna doesn't have to be a forbidden food. Butternut squash with a creamy sauce substitutes for high-fat meat and cheese in traditional lasagna. This will quickly become a family favorite.

Yield:

12 servings

IMPORTANT PORTION SIZE INFORMATION

Post weight loss surgery patients must carefully measure ingredients and portion size. Consult with your physician for your individual portion size guidelines. Freeze leftovers in single-serving portions for future meals.

This recipe is appropriate for many meal plans for weight loss surgery patients medically approved to eat solid food. To determine if this recipe is safe for you, consult your physician.

Ingredients:

  • 1 Tbsp olive oil
  • 1 butternut squash (2 lb), peeled, seeded, and cut into 1-inch cubes
  • Black pepper to taste
  • 1/2 cup water
  • 1/4 cup reduced-calorie trans fat free margarine
  • 3 Tbsp all-purpose flour
  • 3 cups skim milk
  • 1/8 tsp nutmeg
  • 1 cup fresh basil leaves
  • 2/3 lb whole wheat lasagna noodles
  • 2 1/2 cups shredded reduced-fat mozzarella cheese
  • 2 Tbsp grated Romano cheese

Directions:

  1. Preheat oven to 375°.
  2. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat with the oil. Sprinkle with pepper. Pour the water into the skillet. Cover and simmer over medium heat until the squash is tender, stirring occasionally, about 30 minutes. Transfer the squash to a food processor or blender and blend until smooth. Season the squash purée, to taste, with black pepper. Set aside.
  3. In a heavy medium saucepan, melt the margarine over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and whisk to blend. Season the sauce with pepper, to taste.
  4. Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.
  5. Lightly coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/4 of the squash purée over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Drizzle 1/2 cup sauce over the noodles. Repeat layering 3 more times.
  6. Cover baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining 1/2 cup mozzarella and the Romano cheese over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Nutritional Information:

  • Calories: 250
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 248mg
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 14g

Review Date: April 17, 2012
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, eCooking Editor, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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Copyright © 2012 Baldwin Publishing. All rights reserved. Health eCooking® is a registered trademark of Baldwin Publishing. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing is strictly prohibited.

No information provided by Baldwin Publishing in any article or in any Health eCooking® video, recipe, article &/or other Health eCooking® product or service is a substitute for medical advice or treatment for any medical condition. Consult your doctor to be sure this recipe is safe for you. Use or viewing of any Baldwin Publishing article or any Health eCooking® video, recipe, article &/or other Health eCooking® product or service signifies your understanding and agreement to the disclaimer and terms and conditions stated above. Health eCooking® recipes are created by registered dietitians for people medically approved by their doctor to eat solid foods following weight loss surgery. At least 30% of the calories in these recipes come from protein. Ask your doctor if these ingredients are safe for you and avoid any foods that make you feel sick.

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