This clean eating butternut squash lasagna is a delicious, meat-free option for dinner tonight!
In honor of Mother’s Day, I thought I’d give you a recipe for something a little more decadent and filling, yet still clean and healthy. It’s even low in fat and calories!
The first time I tried this recipe, I made it WAY more complicated that it needed to be. I ended up with a big pan of an indescribable, squash-like mess. It wasn’t pretty. I’ll spare you the gory details.
So this time around, I decided to keep it simple. I mean, isn’t that part of eating clean anyway? And wouldn’t you know it, I ended up with a really tasty lasagna.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING BUTTERNUT SQUASH LASAGNA RECIPE:
A delicious meat-free lasagna you'll enjoy again and again!
- 10 oz. box whole grain lasagna noodles
- 1 medium butternut squash
- 15 oz. container ricotta cheese
- 2 tbsp. dried sage
- 1 tbsp. honey
- 1/4 cup milk (almond milk for dairy free)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 cup grated parmesan cheese
- salt and pepper to taste at serving
Preheat oven to 350 degrees F.
Cut your squash in half, and clean out the seeds. Place open-face down in a casserole dish that has 1/2 inch of water in it. Bake until the squash is easily pierced with a fork or knife. Squash should be good and "mooshy".
Allow to cool. Then scoop the squash out of the skin and into a large mixing bowl or blender. If there is some water in there, that's okay. It'll just make it smoother when you blend it. Blend with honey until smooth and creamy. Set aside.
Cook your noodles according to package directions.
In a large mixing bowl, combine your ricotta, milk, sage, garlic powder and onion powder. Blend with a whisk or hand-blender.
Spread a thin layer of squash on the bottom of a casserole dish (you can use the same one you baked the squash in). This is a great way to keep the food from burning on the bottom without using a bunch of oil or butter.
Add a layer of noodles, then ricotta, then noodles and then squash and finally another layer of noodles (as shown below).
Sprinkle the top with parmesan cheese.
Bake for about 20 minutes.
Note: My casserole dish was 10 X 15 inches.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.