No-Pasta Butternut Squash Lasagna

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There is no pasta in this lasagna. Is that against all rules of lasagna?  Probably.

I'm not really a resolution person, but after the holidays,  I like to detox a bit and get back to healthier food with vegetables taking center stage.  This is a perfect prep-ahead dinner for a weeknight.   It freezes and re-heats nicely and makes a great meal with a salad.   I purposely kept this on the light side, but adding browned crumbled chicken sausage or lean beef to the layers would make this dish sing!  

Once again, those carb-perfect lasagna noodles are sitting, waiting, patiently on the pantry shelf.  We will reunite soon, I promise, but until then... the butternuts.

Heres what you'll need:

  • 1 large butternut squash, sliced with a vegetable peeler or mandoline into ribbons.
  • 2 cups simple marinara sauce (see recipe below)
  • 1 cup low fat ricotta
  • 1 egg
  • nutmeg, a pinch
  • 1/2 cup shredded low fat mozzarella
  • dried oregano
  • salt & pepper
  • grated parmesan cheese

For a quick and simple marinara:

  • 1  28oz can of crushed tomatoes
  • 3-4 cloves garlic, chopped
  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 tsp dried oregano
  • red pepper flakes, a pinch
  • fresh basil, 4-5 leaves ripped (optional)
  • salt & pepper

In a large saucepan over medium heat, add butter, olive oil, garlic and pinch of red pepper flake.  Heat until garlic is tender (but not brown), add tomatoes and oregano.  Season with salt & pepper.   Let simmer approximately 30 minutes stirring occasionally.  Add basil in the last 5 minutes.

 

Preheat your oven to 350 degrees and prepare your ricotta cheese:

Combine ricotta with egg, parsley, salt & pepper, parmesan cheese.  Set aside.

Assemble your lasagna :

In medium baking dish, ladle marinara and spread on the bottom of the dish.  lay and even layer of squash noodles, layer ricotta, layer sauce, repeat until the dish is full. Top with sauce, ricotta, mozzarella.  Sprinkle with extra oregano if you wish.

 

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Cover with foil, place on a sheet tray to avoid spills in your oven and bake for 30-40 minutes until bubbling.   Remove the foil and bake for another 10 minutes.   Let rest for 10 minutes before serving.

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Mangia!

xo & a pinch

Kelly