Vegetable 4 Cheese Lasagna with Eggplant & Roasted Butternut Squash
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 294.7
- Total Fat: 12.0 g
- Cholesterol: 45.5 mg
- Sodium: 632.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.9 g
- Protein: 19.0 g
View full nutritional breakdown of Vegetable 4 Cheese Lasagna with Eggplant & Roasted Butternut Squash calories by ingredient
Introduction
This is a wonderful lasagna that will impress any lasagna lover with 4 cheeses and roasted Butternut Squash and Tomatoes and grilled Eggplant. It does take some prep time, but it well worth it. I make a double batch when I make it and freeze one for later. This is a wonderful lasagna that will impress any lasagna lover with 4 cheeses and roasted Butternut Squash and Tomatoes and grilled Eggplant. It does take some prep time, but it well worth it. I make a double batch when I make it and freeze one for later.Number of Servings: 12
Ingredients
-
1 eggplant, sliced into 1/2 inch rounds, grilled
4 to 5 tomatoes (3" in diameter) sliced and roasted
Spray Oil (Olive oil or regular)
------Tomato Sauce--------
1 (15 ounce) can tomato sauce
2 tsp sweet basil (dry)
1/4 tbsp oregano (ground)
1 tsp thyme (dry)
----For Cheese Filling, saute first-----
1 tbsp Smart Balance Buttery Spread
1/2 cup Low Sodium Chicken Broth
4 cloves garlic, minced or grated
1/2 lg red onion or one medium red onion diced
3 cups baby spinach, fresh
---Cheese filling---
2 cups peeled and diced Butternut Squash (or Pumpkin) roasted
2 cups ricotta cheese, part skim milk
9 ounces crumbled feta cheese (I like garlic & herb)
3/4 cup shredded part skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, beaten
1/4 cup of Egg Beaters
1/4 tsp of ground black pepper
2 tsp sweet basil (dry)
9 to 10 Dreamfield's Lasagna noodles (for diabetics, low carb, they are great!)
------Top off Lasagna-------
1/2 cup shredded part skim milk mozzarella
1/4 cup grated Parmesan cheese
Directions
Makes 12 servings using a rectangular casserole dish (13" x 9" x 2") When I make this I double the recipe and make an extra pan to put in the freezer for another day! When frozen, bakes for 1 hour and 30 minutes, cover with foil the first hour.
In non-stick sauce pan, add 15 oz can of tomato sauce and herbs as listed in recipe. Cook on medium heat with lid, when it comes to a boil, turn to low heat to simmer. Stirring occasionally.
Preheat oven to 350 degrees
Peel and dice Butternut Squash (or pumpkin) and place pumpkin on a baking sheet that has been sprayed with oil (Pam) and roast in oven until browned and tender, about 30 minutes.
Cut tomatoes into 4 thick slices and place on baking sheet sprayed with oil (Pam) in oven for last 15 minutes of cook time for Butternut Squash (or pumpkin). Cook until tender and wrinkly.
In a skillet, melt 1 tbsp buttery spread and add red onions and saute for about 2 minutes, then add minced or grated garlic. Continue to cook for about 1 minute and then add 1/2 cup of low sodium chicken broth. Once broth is hot, add the baby spinach and let it wilt down. Once it is wilted and the broth has cooked down, take off burner and let the mixture cool off.
Slice Eggplant into 1/2" thick slices and spray with oil and grill eggplant on a charcoal grill or grill pan, turning once, until charred and tender.
In a medium bowl, stir together ricotta, feta, mozzarella, parmesan, basil, egg, egg beaters, black pepper until blended together. Add sauted red onion, garlic and spinach mixture (cooled) to the mixture and blend together.
Once the Butternut Squash is cooled off, mash with potato masher, you don't want it smooth but a little chunky. Fold roasted Butternut Squash or Pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay Lasagna noodles (3 noodles) over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover mixture with more lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Top with remaining lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake at 350 degrees for 30 to 40 minutes, until golden and bubbly. It is best to cover with aluminum foil the first 30 minutes and then take the foil off and finish baking. If cheese has not browned up like you would like, put it under the broiler and watch it closely as it won't take but a minute or two to brown.
Number of Servings: 12
Recipe submitted by SparkPeople user LADYSUNBEAM.
In non-stick sauce pan, add 15 oz can of tomato sauce and herbs as listed in recipe. Cook on medium heat with lid, when it comes to a boil, turn to low heat to simmer. Stirring occasionally.
Preheat oven to 350 degrees
Peel and dice Butternut Squash (or pumpkin) and place pumpkin on a baking sheet that has been sprayed with oil (Pam) and roast in oven until browned and tender, about 30 minutes.
Cut tomatoes into 4 thick slices and place on baking sheet sprayed with oil (Pam) in oven for last 15 minutes of cook time for Butternut Squash (or pumpkin). Cook until tender and wrinkly.
In a skillet, melt 1 tbsp buttery spread and add red onions and saute for about 2 minutes, then add minced or grated garlic. Continue to cook for about 1 minute and then add 1/2 cup of low sodium chicken broth. Once broth is hot, add the baby spinach and let it wilt down. Once it is wilted and the broth has cooked down, take off burner and let the mixture cool off.
Slice Eggplant into 1/2" thick slices and spray with oil and grill eggplant on a charcoal grill or grill pan, turning once, until charred and tender.
In a medium bowl, stir together ricotta, feta, mozzarella, parmesan, basil, egg, egg beaters, black pepper until blended together. Add sauted red onion, garlic and spinach mixture (cooled) to the mixture and blend together.
Once the Butternut Squash is cooled off, mash with potato masher, you don't want it smooth but a little chunky. Fold roasted Butternut Squash or Pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay Lasagna noodles (3 noodles) over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover mixture with more lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Top with remaining lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake at 350 degrees for 30 to 40 minutes, until golden and bubbly. It is best to cover with aluminum foil the first 30 minutes and then take the foil off and finish baking. If cheese has not browned up like you would like, put it under the broiler and watch it closely as it won't take but a minute or two to brown.
Number of Servings: 12
Recipe submitted by SparkPeople user LADYSUNBEAM.