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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 575.5
  • Total Fat: 19.1 g
  • Cholesterol: 46.3 mg
  • Sodium: 381.5 mg
  • Total Carbs: 76.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 25.9 g

View full nutritional breakdown of Butternut Squash Lasagne calories by ingredient
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Butternut Squash Lasagne

Submitted by: ZELLAZM

Introduction

A delicious way to use butternut squash, pumpkin, or other winter squash varieties. Could be adapted to reduce fat content. I've translated this from a recipe in a German magazine. Serve with green salad or sliced tomatoes. A delicious way to use butternut squash, pumpkin, or other winter squash varieties. Could be adapted to reduce fat content. I've translated this from a recipe in a German magazine. Serve with green salad or sliced tomatoes.
Number of Servings: 6

Ingredients

    1000 grams pumpkin or butternut squash (about 2.2 pounds)
    4 twigs of fresh thyme or 2 tsp. dried
    2 shallots or 1 small onion
    75 grams of butter (can leave out the 15 g on top)
    60 grams flour
    850 ml milk (use low or non-fat)
    250 grams magerquark (can use low-fat ricotta cheese)
    Salt and pepper to taste
    Chopped dried chilis (if desired) (ca. 1 tbsp)
    2 slices of toasted whole wheat bread
    70 g pumpkin seeds
    125 g mozzarella cheese (can use low fat)
    250 g or ca. 8 oz. lasagne noodles (thin variety that does not have to be pre-cooked)

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Directions

Cut the squash in half, peel and remove the seeds. Slice thinly. Peel and finely chop the shallots (or use one small onion).

Melt 60 g of the butter in a medium saucepan. Add the shallots and the thyme (fresh or dried) and saute briefly. Add the flour gradually, stirring constantly (a wire whisk works well for this) for about 1 minute. Gradually add the milk and continue to stir with the whisk. Bring to a boil and continue stirring for about 3 minutes. Take from the burner and stir in the quark (can use ricotta cheese). Add salt, pepper and chopped chilis (if desired) to taste.

Heat the oven to 200 Celsius, ca. 380-400 F.

Toast the bread and cut into cubes. Lightly roast the pumpkin seeds in a pan. Mix half the seeds with the bread cubes and set aside. Slice the mozzarella.

Layer the lasagna noodles, squash slices, remaining pumpkin seeds and sauce in a 13x9" pan (or 2 liter pan). Repeat the layers, ending with the mozzarella, sauce and remaining pumpkin seeds. Top with the breadcrumb/seed mixture. Dot with remaining butter.

Cover with aluminum foil and bake for ca. 30 minutes. Remove foil and continue baking for another 15 minutes to allow the top of the casserole to brown.

Makes 6 generous servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ZELLAZM.






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Member Ratings For This Recipe

  • This is not a low calorie dish but is a nice use of butternut squash. I mix the ricotta and mozzarella together. I add fresh ground nutmeg to the white sauce and do not use chillies. I have not tried it with the bread crumb mixture but that would be a nice addition - 11/19/13

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