Twice-baked Squash and Cheese Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 178.8
  • Total Fat: 0.8 g
  • Cholesterol: 8.9 mg
  • Sodium: 440.4 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 12.9 g

View full nutritional breakdown of Twice-baked Squash and Cheese Lasagna calories by ingredient
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Number of Servings: 9


    9 sheets whole wheat lasagna noodles
    1 medium onion, finely chopped
    1 tablespoon garlic
    2 small kabochas (japanese squash), about 3 cups peeled, cored and chopped
    2 small butternut squahs, about 2 cups peeled, cored and chopped
    2 cups vegetable broth
    1 tablespoon fresh sage, chopped
    Nutmeg, cloves and allspice to taste
    1 (16 oz) container fat-free ricotta cheese
    1/3 cup fat-free shredded cheddar cheese, separated
    1/2 cup fat-free shredded mozarella cheese, separated
    Salt and pepper to taste


1. Bring 5 quarts well-salted water to a boil. Cook lasagna noodles 7 minutes, drain well and set aside.

2. In a large skillet sprayed with non-stick cooking spray (PAM olive oil recommended), cook onion 3 minutes, until just translucent. Add kabocha and garlic; cook 10 minutes, stirring frequently. Add butternut squash, vegetable broth and spices. Bring broth to a boil, reduce heat to medium-low and cover, letting squash cook and become tender, about 20 minutes.

3. Preheat oven to 350 degrees Farenheit. In a medium bowl, combine ricotta, 1/4 cup EACH cheddar and mozarella cheeses, salt and pepper. Mix well.

4. Remove squash mixture from heat. With a wooden spoon or potato masher, mash to a slightly smooth consistency. Add cheese mixture and mix well. Eyeball and separate mixture into thirds.

5. Arrange 3 noodles on the bottom of a 13x9 baking pan (sprayed with nonstick cooking spray), overlapping slightly. Cover noodles with squash and cheese mixture. Top with 3 more noodles, then mixture, and finally 3 more noodles. Spread the rest of the squash and cheese mixture on top, and sprinkle remaining cheddar and mozarella cheese on top. Bake uncovered 30 minutes. Let cool 5 minutes before serving.

Yields 9 2x2 in servings.

Number of Servings: 9

Recipe submitted by SparkPeople user TRIXBUNNIE.

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