Winter Squash Lasagna

Calories: 435 Fat: 17 g Protein: 28 g Carb: 40 g Fiber: 4 g

Winter Squash Lasagna

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    15 oz container part skim ricotta

  • 4

    oz part skim mozzarella, coarsely grated

  • tsp freshy grated or ground nutmeg

  • ¼

    cup plus 2 Tbsp grated parmesan cheese

  • kosher salt and ground black pepper

  • 1

    bunch spinach, thick stems discarded, leaves chopped

  • 1

    12 oz pkg frozen winter squash puree, thawed

  • 6

    lasagna noodles


1. Heat oven to 425 F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper; fold in spinach. 2. Spread 1/2 cup squash on bottom of an 8 inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of remaining squash over top. Spread with a third (about 1 cup) of ricotta mixture; repeat. Place remaining 2 noodles on top; spread with remaining squash and sprinkle remaining ricotta mixture. 3. Sprinkle with remaining 2 Tbsp Parmesan, cover tightly with aluminum foil and bake for 15 mins. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 mins.


Facebook Conversations