Quick & Healthy: Butternut Squash Lasagna with Nutmeg Ricotta

Butternut Squash LasagnaFall is here and so is comfort food. But rather than get sucked into that sugar, fat, salt, food coma that we can often find in our favorite comfort foods, I have been on a mission to lighten them up, but still have a recipe jam packed with fall flavors.

A few weeks ago I met one of my great friends Courtney for dinner and movie. We dined at Salvatore’s  downtown crossing, right next store to the AMC move theater. I had ordered their Butternut Squash Ravioli in a dried fig, roasted butternut crème sauce with diced fall apples. Based on that description you can image how decadent it tasted.

Those flavors and creamy textures have been calling my name ever since. That is a perfect fall meal, but also jammed packed with calories. Thus came about my idea for Butternut Squash Lasagna with Nutmeg Ricotta. Using butternut squash as the lasagna noodles, was going to be a big experiment, but let me tell you it paid off. I was able to get all the warm flavors of fall into this lasagna, while making jammed packed with veggies and no white carbs in this lasagna.


Butternut Squash Lasagna with Nutmeg Ricotta


Butternut Squash & Apple Sauce: Lasagna Ingredients

  • 1 Tbsp olive oil
  • 3 cup butternut squash chopped
  • 4 apples chopped
  • 1/2 white onion chopped
  • 4 celery stalks chopped
  • 3 carrots chopped
  • 2 tbsp fresh grated ginger
  • 2 cups water
  • 1/2 cup skim milk

Butternut Squash Lasagna :

  • 1 Butternut Squashed cut into thin strips using a mandoline
  • 1 egg plant chopped
  • 1 zucchini chopped
  • 2 carrots chopped
  • 1 green pepper chopped
  • 1/2 white onion chopped
  • 4 cups spinach
  • 1.5 cups part skim ricotta
  • 1 Tbsp nutmeg
  • 2 cups low fat shredded mozzarella cheese
  • 1 Tbsp olive oil

Butternut Squash & Apple Sauce

I made my own butternut squash and apple sauce, but a short cut is Stonewall Kitchen’s Butternut Squash Pasta Sauce.

Step 1: Chop up butternut squash, onion, apple, celery, carrots and grate the ginger.

Butternut Squash Lasagna

Step 2: In a large pan over high heat, add olive oil, onion, celery and carrots. Cook until onions become translucent.Butternut Squash Lasagna

Step 3: Add apples and butternut squash to mixture. Cook for about 7 minutes or until squash starts to soften.

Step 4: Add 2 cups water and grated ginger. Bring to a boil and let simmer for 10-15 minutes.  Butternut Squash Lasagna

Step 5: Let mixture cool slightly, then add to blender/food processor with 1/2 cup skim milk. Puree until smooth. Sauce should stick to the spoon. Butternut Squash Lasagna

Butternut Squash Lasagna 

Step 6: Using a mandoline or very sharp knife cut butternut squash into very thin lasagna “noodles”. The thinner the better. Butternut Squash Lasagna

Step 7: Chop peppers, onions, carrots, eggplant and zucchini.

Step 8: In a hot pain add 1 tbsp olive oil and add vegetables above. Cook for about 10 minutes, or until vegetables start to soften. Butternut Squash Lasagna

Step 9: Add nutmeg to ricotta cheese.Butternut Squash Lasagna

Step 10: Assemble the lasagna by:Butternut Squash Lasagna

  • Placing thin layer of  butternut squash and apple sauce and lining the 9×13 pan with your first layer of lasagna noodles
  • Add your cooked vegetables and dollops of ricotta cheese
  • cover with spinach, sauce and mozzarella cheese
  • repeat…  I made 2 layers, but you can base this on your pan

Step 11: bake at 350 degree for 35 minutes. To brown the top broil for 4 minutes.  Enjoy! Butternut Squash Lasagna


My Challenge this week is don’t be afraid to attempt a recipe remake from your favorite comfort food or restaurant dish.  You can still get lots of flavor without all the sugar, fat and salt. 

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1 Response to Quick & Healthy: Butternut Squash Lasagna with Nutmeg Ricotta

  1. Malbert says:

    Brilliant! I’m always looking for a way to make lasagna healthier, and can’t wait to try this.

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