In this lasagna, butternut squash and zucchini slices are the SuperSwap for noodles. There’s a good amount of cheese in this recipe, but there are even more VEGGIES. To me, this is the perfect craveable way to eat your veggies.
60 minutes • Servings: 12 Print Recipe
- One 2-3 pound butternut squash, with a long neck
- 2 medium zucchini
- 1 container baby kale, sautéed (about 3 cups)
- One 15oz container organic part-skim ricotta cheese
- 1 organic egg, beaten
- 1 teaspoon dried oregano
- 1-2 garlic cloves, minced
- One 24oz jar of your favorite C.R.A.P.-free marinara sauce
- 1 cup shredded parmesan cheese
·Preheat the oven to 375°. Peel the butternut squash, cut off the round end, clean out and discard the seeds and reserve the end for another use. Using a mandoline or your own amazing knife skills, slice the squash neck and zucchini lengthwise into 1/8 thick slices. They should resemble lasagna noodles.
·In a medium bowl, stir together the ricotta, egg, oregano, and garlic. Pour a quarter of the sauce into a baking dish. Layer a third of the butternut squash, a third of the ricotta mixture, a third of the zucchini, a third of the baby kale, and a quarter of the sauce. Continue the layers ending with the sauce. Sprinkle on the parmesan cheese.
·Cover the baking dish with aluminum foil and bake for 40 minutes. Remove from the oven, remove the foil and turn on the broiler. Place the pan under the broiler for about 5 minutes until the cheese is golden. Remove from broiler and allow to cool for a few minutes. Cut into 12 squares and enjoy!
Nutritional Facts for Butternut Squash Lasagna
Daily Value %*
* Daily Value % based on a 2000 calorie diet.