Butternut Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 265.8
  • Total Fat: 11.6 g
  • Cholesterol: 21.7 mg
  • Sodium: 231.6 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.9 g

View full nutritional breakdown of Butternut Squash Lasagna calories by ingredient


Introduction

This was a variation of a Rachel Ray recipe. I added the ground beef for my husband's preference. I wonder how I could make this more healthy. I used olive oil instead of her butter and spinach instead of an ingredient i never heard of. Still, pretty high in carb and fat. This was a variation of a Rachel Ray recipe. I added the ground beef for my husband's preference. I wonder how I could make this more healthy. I used olive oil instead of her butter and spinach instead of an ingredient i never heard of. Still, pretty high in carb and fat.
Number of Servings: 16

Ingredients

    2 cups cubed Butternut squash, pre cooked
    1 16 oz package of lasagna noodles
    8 oz ground beef, browned and crumbled
    1 cup low-fat cottage cheese
    1 cup low-fat mozzarella
    1 cup chicken broth
    1/4 c. milk
    2-6 T. olive oil
    1 cup fresh spinach, chopped
    2 T. grated parmesan cheese

Directions

cut cooked (I roasted using a couple T. olive oil drizzled over the cubes) squash into cubes. Brown meat. Make a roue using olive oil, flour, broth and milk. (grated nutmeg is good in this). Break pasta into pieces, cook pasta until just underdone (it finishes cooking in the oven) and drain pasta . Mix cottage cheese, cheese, and spinach.

Combine all the ingredients and put in a casserole dish that has been greased with olive oil. Sprinkle parmesan cheese over all and bake at 350 degrees until pasta on top is lightly browned and the casserole is bubbly. Maks 16 - 1 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user BARNABUSA1.