Easy Creamy Low Calorie Butternut Squash Lasagna Recipes

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BUTTERNUT SQUASH LASAGNA

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 16



Butternut Squash Lasagna image

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
  • Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
  • Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
  • Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
  • Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
  • Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
  • Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

LIGHTER BUTTERNUT SQUASH LASAGNA

A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch!

Provided by Elle_mnop

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11



Lighter Butternut Squash Lasagna image

Steps:

  • Preheat oven to 375.
  • Boil lasagna noodles according to package directions. Drain, but keep them in their pot with the lid on to keep them flexible while you work. (No-boil or fresh noodles can be used instead, too.).
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Season the sauce with nutmeg, salt and pepper to taste, and stir in chopped basil. (A little fresh thyme and/or rosemary is nice here, too.).
  • Lightly coat a 13 by 9 baking dish with non-stick spray. Spread 1 cup of the sauce over the prepared baking dish. Arrange 1 layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle with another cup of sauce. Repeat layering 3 more times, ending with a layer of noodles. Finish by pouring the remaining sauce over the top and sprinkling lasagna with the remaining mozzarella.
  • Cover the baking dish with foil and bake the lasagna for 40 minutes at 375. Remove foil and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Nutrition Facts : Calories 350.3, Fat 15.3, SaturatedFat 9.6, Cholesterol 53.7, Sodium 602.3, Carbohydrate 36.6, Fiber 4.8, Sugar 11.1, Protein 20.3

nonstick cooking spray
4 lbs butternut squash, roasted and pulp removed from shells
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups nonfat milk
1 pinch nutmeg
3/4 cup fresh basil leaf, finely chopped
12 whole wheat lasagna noodles
2 cups shredded part-skim mozzarella cheese

EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA

My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each recipe and came up with this one. I originally made it in a 9x9 inch pan so I'm not completely certain about the following measurements. One serving is 1/4 of a 9x9 inch pan and has about 300 calories.

Provided by HocoRuco

Categories     Pumpkin

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15



Easy, Creamy, Low Calorie Butternut Squash Lasagna image

Steps:

  • Components.
  • Butternut Squash.
  • Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
  • Squash "Marinara".
  • Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
  • Ricotta Mixture.
  • Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
  • Cream Sauce.
  • In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
  • Assembly and cooking.
  • Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
  • Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.

12 sheets no-boil lasagna noodles (I use Barilla flat-rolled homemade style. There will be extras in the box if you use these)
1 small butternut squash (peeled, seeded, and chopped into small bite sized pieces)
4 cups fresh spinach
2 (12 ounce) packages frozen butternut squash puree (thawed)
15 ounces part-skim ricotta cheese
4 tablespoons asiago cheese (shredded) or 4 tablespoons parmesan cheese (shredded)
2 teaspoons asiago cheese (shredded) or 2 teaspoons parmesan cheese (shredded)
2 cups 2% mozzarella cheese (shredded)
1/4 cup skim milk
1 teaspoon garlic powder (or to taste)
1/4 teaspoon dried garlic flakes (or to taste)
1/4 teaspoon dried shallots (or to taste)
1/4 teaspoon Italian herb seasoning (or to taste)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)

BUTTERNUT SQUASH LASAGNA

This recipe is courtesy of Giada De Laurentiis. It's especially popular with vegetarian guests... but a hit with carnivores too. There's no red sauce... it's entirely different from traditional lasagna... but oh so good! Cook's Note:The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Seamouse

Categories     One Dish Meal

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 14



Butternut Squash Lasagna image

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition Facts : Calories 321.8, Fat 20.4, SaturatedFat 11.4, Cholesterol 72.3, Sodium 522.1, Carbohydrate 21.4, Fiber 2, Sugar 9, Protein 14.7

1 tablespoon olive oil
1 1/2-2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 pinch nutmeg
3/4 cup lightly packed fresh basil leaf
12 no-boil lasagna noodles
2 1/2 cups shredded whole milk mozzarella
1/3 cup grated parmesan cheese

BUTTERNUT SQUASH LASAGNE

This recipe is from Gourmet magazine (slightly adapted). This makes about 12 small side servings or 6-8 main course servings. This lasagne is very rich so a smaller portion is usually desired.

Provided by ytak1312

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10



Butternut Squash Lasagne image

Steps:

  • Preheat oven to 450°F and oil a shallow baking pan(s).
  • Toss the squash with the oil until it is coated well and spread in one layer in pan(s). Roast the squash in the oven for about 10 minutes and season with sea salt. Stir squash and roast 10 minutes more, or until tender and beginning to turn golden.
  • While the squash is roasting, in a saucepan bring 2% milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour into a bowl to set aside.
  • In a large heavy saucepan cook the garlic in butter over moderately low heat, stirring, until softened. Stir in whole wheat flour and cook the roux, stirring, for a few minutes. Remove the pan from the heat and whisk in milk mixture until smooth. Return the pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
  • Reduce oven temperature to 375°F and spray a baking dish, (13x9x2).
  • Pour 1 cup sauce into baking dish and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
  • Beat the cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

3 lbs butternut squash (diced 1/2-inch cubes)
1 tablespoon olive oil
4 cups 2% low-fat milk
4 tablespoons dried rosemary, crumbled
4 minced garlic cloves
1/4 cup butter
4 tablespoons whole wheat flour
9 lasagna noodles (no boil is fine)
1 1/3 cups parmesan cheese (grated)
1 cup heavy cream

BUTTERNUT SQUASH LASAGNA

This rich, creamy, unusual lasagna will be a hit on your table. :) The time taken to put it together is well-worth it!

Provided by Julesong

Categories     Lunch/Snacks

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 18



Butternut Squash Lasagna image

Steps:

  • Take the butternut squash and peel, seed, and cut it into 1/2-inch chunks.
  • Cook the lasagna noodles according to package directions.
  • Preheat oven to 450 degrees F.
  • In a large bowl, toss the butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt, then place the chunks in a single layer on a large cookie sheet.
  • Roast the squash chunks for 30 minutes or until they're easily pierced with a fork, stirring after 15 minutes.
  • Remove chunks from the oven and mash squash with a food processor (or fork or potato masher) until almost smooth; set aside.
  • Lower the oven temperature to 375 degrees F.
  • In a large Dutch oven or saucepot, over medium heat melt together the remaining 1 tablespoon olive oil and 1 tablespoon of butter.
  • Add the chopped onion and cook for about 10 minutes or until golden, stirring often; add the Swiss chard and 1/4 teaspoon salt and cook until the chard is wilted and the liquid evaporates, which will take about 7 minutes.
  • Remove from heat and set aside.
  • In a large saucepan, melt the remaining butter over medium heat.
  • Whisk in the flour, pepper, garlic salt, nutmeg, thyme, and sage and cook for 1 minute while stirring constantly.
  • Gradually whisk in the milk until smooth and cook the sauce over medium-high heat until it boils and thickens slightly, stirring frequently.
  • Boil for an additional 2 minutes while stirring, then whisk in all but 2 tablespoons Parmesan cheese.
  • Remove the saucepan from heat.
  • In a 13" x 9" glass lasagna pan, spoon about 1/2 cup of the white sauce to cover the bottom of the pan.
  • Arrange 4 cooked lasagna noodles over the sauce, overlapping to fit; evenly spread all of the Swiss chard mixture over the noodles, top with about 1 cup white sauce, and sprinkle with about a 1/4 cup of mozzarella cheese.
  • Arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash chunks, then a 1/4 cup of mozzarella cheese.
  • Top with remaining lasagna noodles, remaining white sauce, sprinkle with the chopped green onions and the remaining mozzarella cheese; sprinkle with the reserved 2 tablespoons Parmesan cheese.
  • Cover the lasagna pan with foil and bake at 375 degrees for 30 minutes, then remove the foil and bake for an additional 10 minutes or until hot and bubbly; let lasagna cool for 10 minutes before cutting, for easier serving.
  • Makes 8 to 10 servings.

Nutrition Facts : Calories 485.1, Fat 19, SaturatedFat 9.7, Cholesterol 47.8, Sodium 739.5, Carbohydrate 63.1, Fiber 6.8, Sugar 7.6, Protein 19.5

12 lasagna noodles
1 large butternut squash, about 3 lbs
2 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons butter, divided
2 cups chopped yellow onions (1 extra large onion)
1 1/2 lbs swiss chard, chopped,tough stems discarded
1/4 teaspoon salt
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon ground dried sage
4 cups milk (2% is fine)
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons chopped green onions

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Prepare the Lasagna. Preheat oven to 400 degrees Fahrenheit. To make the butternut squash sheets, cut off and peel the long neck of a butternut squash. Bake the squash for about an hour to make it easier to slice. In a nine- by five-inch baking dish, start by spooning a layer of tomato sauce. Place the butternut squash sheets on top of the ...
From therecipes.info


LOW FAT BUTTERNUT SQUASH LASAGNA - THERESCIPES.INFO
Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 25 minutes or until squash is fully cooked. Remove from heat and puree with a stick blender until smooth. Reduce heat on stove to low and s lowly stir in plain yoghurt. Add more spices if needed.
From therecipes.info


EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA RECIPE
Feb 24, 2012 - My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each rec…
From pinterest.ca


10 BEST LOW FAT LOW CALORIE LASAGNA RECIPES - YUMMLY
Turkey Chili (High Fiber, Low-Calorie and Low-Fat) Food.com. onion, diced tomatoes, water, black beans, lentils, garlic cloves and 8 more. The Best Low Fat, Low Calorie Brownies! Skinny Sweets Daily. vanilla extract, unsalted butter, cocoa, chocolate syrup, low-fat sour cream and 8 more.
From yummly.com


BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
Instructions. Roast and Puree Butternut Squash: Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the prepared baking sheet and transfer to the oven. Roast until the flesh is tender, 45 minutes to 1 hour.
From healthyseasonalrecipes.com


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