This Butternut Squash Lasagna Recipe is delicious, and there’s not a single ingredient in the entire thing that’s unhealthy.

Lasagna is very filling and this one has over 225% of your daily Vitamin A. It is high in protein and calcium, but low in fat. It’s hard to find good low sodium lasagna recipes but this one hits the mark.

The recipe calls for very little cheese, which helps keep it low fat. You can easily add more cheese but if you try the dish without it you will likely find that it’s not lacking in any flavor.

Ingredients
1 ½ lbs Butternut Squash, peeled and deseeded
6 Ounces Lasagna Noodles (Uncooked is fine)
3 Cups Cottage Cheese or Ricotta
1 Egg
5 Cups Spinach, chopped
1 ½ Cups Mozzarella, shredded
3 Tbsp Olive Oil
4 Garlic Cloves, minced
2 Tbsp Basil (fresh leaves are best, if you have them!)
2 Tbsp Oregano
Salt and Pepper to taste

Sauce:
2 Cups Almond Milk (or whatever kind of milk you prefer)
3 Tbsp Almond Flour

To cook butternut squash: Clean, peel, and deseed the squash, then slice it into 1/2 inch thick strips. Use 1 Tablespoon of the olive oil to lightly coat the strips. Lightly salt and pepper the squash, then place it in an oven at 350° on a cookie sheet for roughly 30 minutes, or until tender.

To make the lasagna filling: Using a small saucepot, sauté the garlic in another Tablespoon of olive oil until slightly browned. Then add the spinach and cook on low heat. Mix in the basil, oregano, cottage (or ricotta) cheese, and the egg. Salt and pepper to taste (just before adding the raw egg).

To make the Butternut Squash Lasagna sauce: Heat up milk in small saucepan on low heat. Whisk in small amounts of flour; roughly ½ teaspoon at a time. Once all flour has been mixed in, bring up to a boil, whisking continuously. Once the sauce thickens, turn heat off (or to low heat if you aren’t ready to use it right away).

Once the squash, filling, and sauce are finished, you are ready to start building your dish.

Use cooking spray or a light swipe of cooking oil to cover a 9 x 13 cooking dish. Use 1 cup of the sauce to cover the entire bottom of the dish. Lie a layer of (cooked or uncooked) noodles side by side to make the next layer of the lasagna, then use half of the ricotta/cottage cheese and spinach mixture to cover the noodles.

Next, arrange a layer of all of the roasted butternut squash, followed by the last half of the ricotta/cottage cheese spinach filling. Top with another layer of lasagna noodles, then cover those with the remaining sauce and the shredded mozzarella cheese.

Cover the Butternut Squash Lasagna with tin foil and cook at 350° for 40 minutes. Uncover and cook for another 15 minutes. Let it cool for 5 minutes before serving.

This recipe serves 8.

Nutrition Information:
Calories: 339
Total Fat: 13 g
Saturated Fat: 5.2 g
Cholesterol: 54 mg
Sodium: 506 mg
Total Carbohydrates: 32 g
Dietary Fiber: 2.3 g
Sugars: 5.6 g
Protein: 24 g