Spinach Butternut Squash Lasagna

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Lightened up lasagna that won't sabotage weight loss goals!

fall dinner menu

This recipe was contributed by Alyson Heller, RD, LD at Simply Nutricising. Her blog is her expression of living a long eventful life. Nutricising (v.): engaging in healthy lifestyle behaviors that will take you to a place where you can be happy, healthy, stress free, and successful. Alyson stresses the importance of taking moments for yourself to practice nutricising to make a difference in your life and/or your community. She hopes her blog can encourage others to simply enjoy life through fitness, food, travel, and adventure!

For more of Alyson’s delicious recipes, check out blog Simply Nutricising.

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Spinach Butternut Squash Lasagna

This vegetarian lasagna is rich and comforting in both flavor and taste.
Yield 8 people
Serving Size 1 slice
Course Dinner
Cuisine Italian

Ingredients

Butternut Squash Puree

  • 2 cups butternut squash peeled and chopped into 1 inch shapes
  • 1/2 yellow onion chopped
  • 1 shallot minced
  • 4 garlic cloves peeled, chopped into 3-4 pieces
  • 1 tablespoon extra virgin olive oil
  • 4 fresh sage leaves minced
  • 1/2 teaspoon ground rosemary
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg

Spinach Ricotta Mixture

  • 4 cups fresh spinach 3 big handfuls
  • 15 ounces Ricotta part-skim
  • 1/2 teaspoon black pepper
  • whole grain lasagna pasta uncooked (about 10 noodles)
  • 1/4 cup parmesan and asiago cheese pre mixed and shredded

Instructions

  • Prep oven for 400 degrees.
  • In a bowl, place the prepared (chopped or minced) butternut squash, onion, shallot, and onions. Add the sage leaves, rosemary, thyme, black pepper, and extra virgin olive oil. Stir all the ingredients. Place on a cookie sheet and roast for 1 hour (stir every 20 minutes).
  • After 1 hour, place the roasted mixture in a blender and mix until a puree.
  • Pour pureed butternut squash into a bowl and stir in the nutmeg.
  • In another bowl, mix the ricotta, spinach, and black pepper (easier to mix with your hands!).
  • Spray your crockpot with olive oil.
  • Now you are all set to start layering your lasagna!

Layering

  • 1/3 of the butternut squash puree
  • Lasagna: Break up the noodles to make a layer
  • Another 1/3 of the butternut squash puree
  • 1/2 of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
  • Another lasagna layer
  • The rest of the butternut squash puree
  • The rest of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
  • Cook lasagna for 3 hours on LOW.

Notes

***If you want to make a typical lasagna dish, you can substitute tomato sauce and/or zucchini/eggplant for the butternut squash puree!

Nutrition Information

Serving: 1slice | Calories: 261kcal | Carbohydrates: 35.2g | Protein: 12.7g | Fat: 7.9g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 115mg | Fiber: 4.7g | Sugar: 2.6g |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Pasta, Vegetarian

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Kym Votruba

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4 Comments

    1. I'm making this now and a little worried..followed recipe exactly and noodles seem hard..1 hour to go so maybe they will soften? Never cooked Lasagna in a Slow Cooker

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