Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 585.2
- Total Fat: 31.5 g
- Cholesterol: 119.9 mg
- Sodium: 1,127.7 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 2.9 g
- Protein: 35.6 g
View full nutritional breakdown of Lightened Butternut Squash Lasagna with Shiitake Mushrooms and Sage calories by ingredient
Introduction
The orginial recipe came from Sara Snow's Living Fresh show on Discovery Health. Well, after I calculated the calories on this crazy recipe, it came out to 995.7 calories per serving! I do NOT think that's "healthy". So, I've ligthened it up the best way I know - LESS cheese (who on earth needs 5.5 cups of ricotta cheese in their lasagna???). I'm using HALF the amounts of cheese called for in the original recipe, plus opting for part-skim ricotta over whole milk ricotta. I also reduced the amount of eggs. These simple modifications brought the calories per serving down from the nightmareish 995.7 to a more reasonable dinner-size 582.6 per serving. Enjoy! The orginial recipe came from Sara Snow's Living Fresh show on Discovery Health. Well, after I calculated the calories on this crazy recipe, it came out to 995.7 calories per serving! I do NOT think that's "healthy". So, I've ligthened it up the best way I know - LESS cheese (who on earth needs 5.5 cups of ricotta cheese in their lasagna???). I'm using HALF the amounts of cheese called for in the original recipe, plus opting for part-skim ricotta over whole milk ricotta. I also reduced the amount of eggs. These simple modifications brought the calories per serving down from the nightmareish 995.7 to a more reasonable dinner-size 582.6 per serving. Enjoy!Number of Servings: 8
Ingredients
-
3 tablespoons extra virgin olive oil
2 medium onions, chopped
1 pound fresh shiitake mushrooms, sliced
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices
2 cups vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
2.5 cups part-skim ricotta cheese
2 cups grated part-skim mozzarella cheese, divided
1 cups grated Parmesan cheese, divided
2 large eggs
Olive oil
1 9-ounce package no-boil lasagna noodles
Directions
Preheat oven to 350 degrees F.
Heat olive oil in large skillet over medium-high heat.
Add onions and saute until soft, 6-8 minutes.
Add mushrooms to pan, cooking until tender, about 3 minutes.
Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes.
Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
Mix ricotta, 1 cup mozzarella cheese, 3/4 cup Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.
Brush 13x9x2-inch glass or ceramic baking dish with oil.
Spread 1portion of ricotta mixture over bottom. Arrange 3 noodles on top. Spread more of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1/2 cup mozzarella. Top with 3 noodles, then more of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1/2 cup mozzarella. Repeat with noodles, more ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.
Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving.
(The lasagna can be assembled one day ahead and refrigerated.)
Makes 8 servings.
Substitutions: Shiitakes can be substituted with crimini or button mushrooms.
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYRO.
Heat olive oil in large skillet over medium-high heat.
Add onions and saute until soft, 6-8 minutes.
Add mushrooms to pan, cooking until tender, about 3 minutes.
Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is tender, about 6 minutes.
Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
Mix ricotta, 1 cup mozzarella cheese, 3/4 cup Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper. Mix in eggs.
Brush 13x9x2-inch glass or ceramic baking dish with oil.
Spread 1portion of ricotta mixture over bottom. Arrange 3 noodles on top. Spread more of ricotta mixture over noodles. Arrange one third of squash mixture over ricotta. Sprinkle with one third of mushrooms and 1/2 cup mozzarella. Top with 3 noodles, then more of ricotta mixture, half of remaining squash, half of mushrooms, and remaining 1/2 cup mozzarella. Repeat with noodles, more ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with foil, which has been brushed with oil.
Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving.
(The lasagna can be assembled one day ahead and refrigerated.)
Makes 8 servings.
Substitutions: Shiitakes can be substituted with crimini or button mushrooms.
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYRO.