This Butternut Squash Lasagna recipe is vegetarian, nutritious, and perfect for the cold weather season. It’s also loved by both kids and adults!
I’ve always loved butternut squash and I enjoy eating it simply roasted, tossed in salads, and especially in Butternut Squash Soup. I’d never used it in lasagna until just recently, and I’m so glad I gave it a try. This lasagna is creamy, hearty, and flavorful, and truly is the perfect comfort food.
Nutrition Tip: Mix up your breakfast by roasting butternut squash with warm spices and top with berries, yogurt, and a drizzle of nut butter. One cup of this squash has more potassium than a banana.
The squash is simply roasted in the oven, the béchamel sauce comes together quickly on the stove, and I used no-boil lasagna noodles which means less to clean up. Again, this is a very easy recipe that comes together in no time. This is the kind of dish you will want to make all winter long!
If you want to make a delicious and healthy dish, try our delicious Butternut Squash Lasagna Recipe. It is a very impressive dish. You can even make it a day or two in advance and reheat it just before serving.
This is a hearty, tasty, and low-calorie lasagna recipe that would be delicious served with a bed of mixed and dressed greens. The dish is also versatile and freezes well. You can freeze the lasagna before baking it and reheat it later.
Butternut squash lasagna is a wonderful fall comfort food. It combines creamy butternut squash with no-bake noodles and a spinach or zucchini filling. You can also double the recipe and use canned pureed butternut squash. This recipe also provides plenty of vitamin and mineral content.
Butternut Squash Lasagna – Tasty and Good For You
A serving of butternut squash lasagna contains about 300 calories. It also contains 16 grams of protein and 13 grams of fat. While the daily amount of each nutrient may vary according to a person’s age, gender, level of physical activity, and medical history, this dish is guaranteed to fill you up and leave you feeling satisfied without the bloat that comes with traditional lasagna.
Butternut squash is rich in antioxidants, which help reduce the risk of chronic diseases. Its high fiber content helps to prevent constipation and promote a healthy digestive tract. It also has anti-inflammatory properties, which can reduce the risk of developing certain diseases. Furthermore, it lowers blood pressure and improves the function of the immune system. It also helps to enhance weight loss in overweight people.
What we love about butternut squash
Butternut squash contains several vitamins and minerals. It is a good source of vitamin A and vitamin C. A single serving of cooked butternut squash contains 450% of the recommended daily intake for each of these vitamins. Additionally, butternut squash is a good source of manganese and potassium. These minerals are important for healthy bones.
If you’re lucky enough to have leftover butternut squash lasagna, you may be wondering how long it will last in the fridge. Here’s a quick guide to help you out.
Butternut squash lasagna is a dish that is best enjoyed fresh. However, if you find yourself with leftovers, don’t worry – they will still be delicious. Butternut squash lasagna will last in the fridge for 3-4 days.
To extend the life of your leftovers, make sure to store them in an airtight container. This will help to keep the lasagna moist and prevent it from drying out. When you’re ready to enjoy your leftovers, simply reheat them in the oven or microwave.
So there you have it – now you know how long butternut squash lasagna will last in the fridge. Enjoy!
Butternut Squash Lasagna
- 6 cups cubed butternut squash
- 1 tablespoons olive oil
- 2 sprigs fresh rosemary roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup low-sodium vegetable stock
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups 1/2 cup 1% milk
- 1/8 teaspoon freshly ground nutmeg
- 9 no-boil lasagna noodles
- 2 cups shredded lowfat mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 425°F.
- Spread squash on baking sheet. Drizzle with oil and season with rosemary, salt and pepper. Mix well.
- Bake 10 minutes, stir, then bake additional 10 minutes, or until tender and edges start to brown.
- Cool squash slightly and transfer to a food processor. Add broth and blend until smooth.
- Melt butter in saucepan over medium heat. Add flour and whisk 1 minute. Slowly whisk in milk. Bring to a boil, reduce heat to low and simmer 5 minutes, whisking often, or until sauce thickens. Whisk in nutmeg. Season sauce with salt and pepper, to taste.
- Reduce oven heat to 375°F. Spray 13×9-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of baking dish. Top with 3 lasagna noodles. Spread 1/3 of squash puree, sprinkle with 1/2 cup mozzarella cheese and spread 1/3 of the sauce over noodles. Repeat layering 2 times.
- Cover baking dish tightly with foil and bake 40 minutes. Sprinkle remaining mozzarella and Parmesan cheese over lasagna and continue baking 15 minutes, uncovered, or until sauce bubbles and top is golden brown. Let rest 15 minutes before serving. Sprinkle with additional chopped rosemary, if desired.