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Butternut Squash & Spinach Lasagna


I used to make this recipe with a cheese sauce but have adapted it now to make it healthier. This version is syn-free on Slimming World. If you want to, you can add a bit of low-fat shredded cheese or Parmesan cheese on top, but I liked it with a dollop of cottage cheese instead.

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  • 3 leeks, chopped
  • 1 tbsp fresh sage, chopped
  • 3 cloves garlic, minced
  • 1 large butternut sqaush, peeled and cubed (or if available, you can use 1 bag of cubed butternut squash and sweet potato mixture)
  • 1 cup water
  • 1/4 tsp black pepper
  • 10 oz frozen chopped spinach, thawed and squeezed dry or equivalent fresh spinach
  • 500 ml nonfat plain yogurt
  • 2 eggs
  • 1/4 tsp ground nutmeg
  • 12 lasagna noodles, cooked (or no cook required)


Servings 4


Step 1

1) Preheat oven to 200 degrees C / 400 degrees F.

2) Add leek, sage and garlic to a nonstick skillet coated in cooking spray. Saute 5 minutes, then add squash and water. Cover and cook 20 minutes or until squash is tender. Stir in pepper and spinach.

3) Combine yogurt and 2 eggs, beaten. Add nutmeg.

4) Spread 1/2 cup yogurt sauce in the bottom of a 9 x 13 inch baking dish coated with cooking spray. Arrange noodles over sauce, top with 2 cups vegetable filling. Repeat layers, ending with the noodles. Spread the remaining yogurt sauce over noodles.

5) Bake for 30 minutes. Sprinkle with small amount of low-fat cheese or Parmesan if desired and bake an additional 10 minutes or until browning and bubbly.


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