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Lightened Up Cheesy Butternut Squash Lasagna: Easy 30-Min Recipe

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A quick and easy lasagna that swaps half the pasta for thin slices of roasted butternut squash, using a protein-packed cottage cheese filling for a lighter, yet indulgent, comfort meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled and thinly sliced into ¼-inch rounds
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 2 cups (about 16 oz) low-fat cottage cheese (drained if watery)
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • ¼ teaspoon nutmeg
  • 2 cups (about 8 oz) shredded part-skim mozzarella cheese
  • 1 cup (about 8 oz) low-sodium marinara sauce
  • Optional: 6-8 no-boil lasagna noodles

Instructions

  1. Preheat oven to 400°F (200°C). Pierce the whole butternut squash a few times with a fork. Microwave for 3-4 minutes to soften the skin. Let cool slightly, then peel with a vegetable peeler. Slice squash in half lengthwise, scoop out seeds, then slice into ¼-inch thick half-moons. Toss with 1 tablespoon olive oil, salt, and pepper.
  2. Spread squash slices in a single layer on a baking sheet. Roast for 10-12 minutes, flipping halfway, until tender and lightly browned.
  3. While squash roasts, in a mixing bowl combine cottage cheese, egg, Parmesan, minced garlic, chopped sage, nutmeg, and a pinch of salt and pepper. Mix well.
  4. Reduce oven temperature to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish. Spread a thin layer of marinara sauce (about ¼ cup) on the bottom. Layer: roasted squash slices, half of the cottage cheese mixture, ⅓ of the mozzarella. Repeat layers: squash, remaining cottage cheese mixture, another ⅓ of the mozzarella. Finish with a final layer of squash, remaining marinara sauce, and last ⅓ of mozzarella.
  5. Cover dish with foil (spray foil with cooking spray to prevent sticking). Bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted, bubbly, and golden brown. Let rest for at least 10 minutes before slicing.

Notes

Roasting the squash is essential to prevent a watery lasagna. Drain cottage cheese if watery. Shred your own mozzarella for best melting. Let lasagna rest for 10-15 minutes after baking to set. For a dairy-free version, use plant-based ricotta and vegan mozzarella. Can be assembled up to 24 hours ahead and refrigerated before baking.

Nutrition

Keywords: butternut squash lasagna, lightened up lasagna, easy lasagna, 30-minute lasagna, healthy lasagna, vegetarian lasagna, gluten-free lasagna

Find it online: https://dinadishes.com/lightened-up-cheesy-butternut-squash-lasagna-easy-30-min-recipe/