Lasagna is one of those foods you might be inclined to cross off your monthly menu. (The calories! The carbs!) But what if I told you there was a way to make it more diet-friendly by going heavy on the vegetables? Here, ribbons of butternut squash are subbed in for pasta, and garlicky spinach boosts the cheesy filling. Try adding roasted mushrooms or toasted walnuts for even more healthy oomph.
1 large butternut squash
2 cloves garlic, crushed
1 tsp oregano
1 tsp basil
salt and pepper, to taste
1 10 oz package chopped frozen spinach, cooked and drained
12 cooked brown rice lasagna noodles
1 1/2 cups shredded dairy free mozarella cheese
Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, oregano, basil, salt and pepper. Blend until smooth. If it’s too thick, add in the water from the baking dish to thin it out.
In another bowl, prepare spinach. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the spinach mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.
** Try adding fat free cottage cheese in with the spinach for extra protein and deliciousness.
With love from the Trench Kitchen,