Fraiche Nutrition: Butternut Squash Lasagna
The best of two worlds collide in this fall-inspired vegetarian lasagna. Buttnernut squash is puréed into a velvety smooth sauce for this cozy dish, layered with spinach and topped with fragrant sage leaves that taste as amazing as they look. Squash is rich in Vitamin A and potassium, and has a naturally sweet flavour that perfectly complements the sage. Serve this rustic lasagna with a simple green salad for a perfect meal.
Preheat the oven to 375°F and lightly grease a 9×13” baking dish with olive oil.
To prepare the squash layer, heat the olive oil in a large saucepan or pot over medium heat and add the onion. Cook until the onion is transparent, stirring 3 to 5 minutes, and add the garlic. Cook an additional 3 minutes until the garlic is fragrant, stirring. Add the squash, stock, and salt and pepper, turn to low, and cover. Cook until the squash is soft, approximately 25 to 30 minutes. Uncover and cook an additional 10 minutes, until the liquid is cooked off of the squash. Using an immersion blender, blend the squash until smooth. Season with salt and pepper to taste and set aside.
To prepare the cottage cheese layer, simply mix together all of the ingredients in a medium bowl and set aside.
To assemble the lasagna, layer three noodles in the prepared dish length-ways, and evenly spread the cottage cheese layer on top of the noodles. Sprinkle with ½ cup of the grated mozzarella cheese and top with three more noodles. Spread ¾ of the squash layer on top of the next noodle layer and sprinkle with another ½ cup grated mozzarella cheese. Top with the last layer of three noodles and spread the remaining squash purée over the top of the noodles. Place the bocconcini slices evenly to cover the top of the dish, sprinkle with the parmesan cheese and remaining grated mozzarella cheese, and evenly place the sage leaves on the top of the lasagna.
Place in the oven and bake for approximately 45 minutes, until the lasagna bubbles and turns golden on top. Allow to cool for 15 minutes before serving.
Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started upFraîche Nutritionon a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.