Butternut Squash Lasagna
This sneakily healthy take on traditional lasagna is a beautiful way to use delicious seasonal squashes. And, clocking in at less than 30 minutes to make, it's a quick, hearty dinner any night of the week.
Servings: 2 servings
- Cooking spray
- 1 tsp butter
- 1 shallot minced
- 1 garlic clove minced
- 1 TB minced fresh sage
- 1/8 tsp nutmeg
- pinch cayenne pepper
- 1 TB flour
- 1/3 cup low fat milk
- ¼ cup grated parmesan plus 1 additional TB separated
- 1 box cooked winter squash defrosted
- 1 package no-boil lasagna noodles
- 1/3 cup part skim shredded mozzarella cheese
- ¼ cup seasoned panko
- Preheat oven to 350 degrees and coat a small gratin with cooking spray.
- Melt butter in a small saucepan and add shallot and garlic. Cook for 2-3 minutes or until softened. Add sage, nutmeg, and cayenne pepper.
- Stir in flour to coat. Whisk in milk until it begins to thicken. Stir in parmesan to melt. Stir in winter squash.
- Spread 1/3 of squash mixture in the bottom of prepared pan. Layer 3 no-boil lasagna noodles on top. Repeat with 2 more layers. Top with shredded mozzarella.
- Combine panko and remaining 1 TB parmesan and sprinkle on top of mozzarella. Spray lightly with cooking spray.
- Bake for 15 minutes or until cheese is melted and topping begins to brown. Let cool slightly before serving.