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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.