There are so many reasons why I enjoy fall time, but one of them that’s on top of my list… $1.00 squash! During this time right now, head to your local farmer’s market and choose from the plethora of squash. They’re cheap! They’re healthy! And they’re ohhhh so good!
With my recent haul of squash from the market, I made the best cheesy-garlicy-butternut-squash-lasagna.
In this recipe, I used thinly-sliced butternut squash in place of half of the lasagna noodles. This keeps the lasagna “lasagna-y” and adds veggies and a hint of sweetness from the squash. I also made a “lightened-up” Alfredo sauce using cottage cheese to make it creamy and not fattening. It was sooooo tasty!
Squash can be intimidating for those who haven’t cooked with it before, but it is worth the time preparing. The most important tip I can tell you about preparing and chopping squash: use a sharp knife!
See the layers of alternating squash and lasagna noodles?
I meant to add spinach to the white sauce, but realized I didn’t have any mid-way through making this dish 🙁
Feel free to add spinach, fresh or frozen, into the white sauce to bump up the nutrients even more in this dish.
Sweet squash blending with the flavor of garlic, rosemary, and parmesan cheese topped with gooey cheese…sound mouth watering? Let’s get to the recipe.
Butternut Squash Lasagna
1 medium sized butternut squash
8 whole-wheat lasagna noodles
2 T butter
3 gloves of garlic, chopped
2 1/2 T flour
2 1/2 cups of milk (I used almond milk because that is what I had on-hand. Skim or soy would work well too!)
1/2 c. grated parmesan cheese
1/2 c. low-fat cottage cheese
1 T chopped rosemary
1/4 c. chopped parsley
fresh ground pepper
1/2 pound ground chicken or turkey (optional)
3/4 cup shredded mozzarella cheese
1) Peel the entire squash using a vegetable peeler. Separate the long part of the squash from the bulb by cutting it horizontally. For this recipe, only use the long, “neck” part. The other part with the seeds can be used for another day (I chopped mine up and put it in an omelet in the morning!)
2) Using a mandolin or a sharp knife, cut the squash length-wise into long strips. These are the squash lasagna noodles.
3) Bring a large pot of water to a boil and put both the squash and wheat lasagna noodles into the boiling water. Boil for 4 minutes, just to start the cooking process, and then remove from water.
4) Now it’s time to make the white sauce. Melt the butter into a medium-sized saucepan over medium heat. Add the garlic and cook for a few minutes, making sure it does not burn.
5) Sprinkle in the flour and whisk. Let bubble slightly for a few minutes, and then slowly stream in the milk while constantly whisking.
6) While still whisking, allow the milk mixture to come to a simmer. Once at a simmer, add the parmesan, cottage cheese, rosemary, parsley, and pepper; stir and turn down to low.
7) At this point, if you would like meat in the dish, cook the ground turkey or chicken in a separate pan, breaking it up into small pieces. Add it to the white sauce once cooked.
8) Now it’s time to build the lasagna! Start with a small amount of sauce on the bottom of a greased, 9″ square baking pan. Layer the squash, white sauce, wheat noodles, white sauce and repeat until all the ingredients are used. Top with shredded cheese, cover with foil, and put into a 400 degree oven for 25 minutes.
9) After 25 minutes in the oven, remove foil and bake for 10 more minutes. Remove from oven and enjoy!