Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 676.2
  • Total Fat: 2.3 g
  • Cholesterol: 14.7 mg
  • Sodium: 2,843.2 mg
  • Total Carbs: 145.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 34.7 g

View full nutritional breakdown of Squash Lasagna calories by ingredient
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Vegetarian Lasagna Vegetarian Lasagna
Number of Servings: 1


    5 cups peeled, cubed squash (2 lbs of banana squash yielded 5 cups of peeled, cubed squash)
    Sea salt and pepper to taste
    2 garlic cloves (crushed)
    3 ¼ cups skim milk
    ¼ cup whole wheat flour
    ¼ tsp nutmeg
    1 lb low fat mozzarella cheese (grated)
    16 cooked whole wheat lasagna noodles
    2 cups fresh spinach


Makes 8 servings

Boil the squash until tender. Mash the squash, and then season with sea salt & pepper, and set aside. Place the garlic and 2 ½ cups of skim milk in a pot and set over medium heat. When the milk is just barely simmering, place the remaining ½ cup of milk and the flour in a bowl and whisk to combine. Whisk this mixture into the simmering milk and cook until the mixture thickens slightly. Remove from the heat, stir in the nutmeg.

Preheat oven to 350 degrees. Spoon and spread ½ cup of the sauce into a 9” x 13” casserole dish. Top with 4 noodles and ¾ cup of the sauce. Spread and top the sauce with ½ the mashed squash.

Top the squash with ¼ of the cheese.

Top the cheese with 4 more noodles and another 3/4 cup of the sauce.

Top the sauce with the spinach and ¼ of the remaining cheese.

Top with another layer of noodles, 2/3 cup more of the sauce and the rest of the squash.

Top the squash with ¼ more of the cheese and the remaining noodles.

Spread the noodles with the remaining sauce and sprinkle with the remaining cheese.

Cover the lasagna and bake for 40 minutes. Uncover and bake for 10 minutes more until golden brown and bubbly. Let the lasagna rest for 10 minutes before serving.

Number of Servings: 1

Recipe submitted by SparkPeople user JENNA2007CANADA.

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