Three words: Simple Butternut Lasagna.
To be honest, I’ve never been that into lasagna, pasta even for that matter. And sadly, I don’t even know why. But after making this recipe, man oh man, am I a believer!
It all started with a conversation in the back of a car about butternut squash lasagna.
My friend had just arrived back from her honeymoon and was talking about this incredible lasagna she planned on making that evening. She then began to explain the process of making the lasagna: First you cut the squash (if you’ve ever done this you know what a pain in the ass it can be,) then you must season the squash and finally you bake it. Once you’ve spent about an hour of your life cooking, seasoning and baking the squash then you get to build the lasagna, layer by layer. Once you’ve spent twenty more minutes building your masterpiece, you must then wait a grueling 50 minutes for it to bake and another 20 for it to cool.
Ummm… thanks, but no thanks.
Lucky for you, these are the kinds of cooking challenges that I crave. Taking a dish that takes 2 hours to prep and turning it into a 15 minute process. I’m so in. Better yet? Let’s reduce the recipe in calories and fat by using part-skim dairy, reducing the amount of cheese and sneaking in some kale.
And thus, we have the world’s easiest (kale-filled) skinny butternut lasagna.
* If you want to make a half batch of this you can do so by using an 8x8 inch pan and cut the ingredient portions in half.
Simple Butternut Squash Lasagna
Prep Time: 15 Minutes
Bake Time: 35 Minutes
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup white onion, chopped
1.5 cup low fat ricotta cheese (15 oz.)
2 cups baby kale, chopped
3 cups pumpkin or butternut pasta sauce (25 oz.)
12 uncooked oven-ready lasagna noodles
1 cup shredded part-skim mozzarella cheese
* Note: I like to use Cucina Antica Pumpkin Pasta Sauce or Stonewall Kitchen's Butternut Squash Pasta Sauce
1.) Preheat oven to 375 degrees F.
2.) Lightly grease a 9 x 13 inch pan with olive oil and set aside.
3.) Place a tablespoon of olive oil in a frying pan on medium heat. Add the minced garlic and chopped onion and cook for 2-3 minutes until fragrant. Set aside.
4.) In a small bowl, mix the ricotta cheese with one egg until fully blended. Add the chopped kale, cooked onions and garlic into the ricotta and stir well.
5.) Pour 3/4 cup of pasta sauce on the bottom of the pan so that the entire bottom is covered.
6.) Place 4 lasagna layers across the bottom of the pan, overlapping as needed. On top of the pasta spread 1/2 cup of ricotta with a spatula. Once even, spread 3/4 cup pasta sauce over the ricotta. Repeat this process two more times until you have 3 layers of lasagna noodles.
7.) Top the final layer of sauce with 1 cup mozzarella. Cover the lasagna with foil and bake for 35 minutes.
8.) After 30 minutes, take the lasagna out of the oven and remove foil. Place back in the oven for 5 minutes until the cheese on top is bubbling.
9.) Allow to cool before serving.
Recipe inspired by Skinny Veggie Lasagna
Nutrition Facts (per one serving)
245 calories, 10g fat, 24g carbs, 2g fiber, 4g sugar, 13g protein