Sunday, January 30, 2011
Vegetarian: Butternut Squash Lasagna (Gluten-Free Option)
The photo shows and the recipe uses regular pasta. If you want to go gluten-free I suggest Tinkada Lasagna Noodles. Follow the directions on the box. They taste like the real deal, and I can't tell any difference in texture. Enjoy!
Butternut Squash Lasagna
(makes 6 servings)
(about 350 calories per serving)
1/2 pound lasagna noodles (9 noodles)
1 butternut squash (20oz package) (yields 2 cups when mashed)
2 eggs, lightly beaten
3 cloves roasted garlic
1 cup spaghetti sauce (I used organic store brand - lower sodium)
1/2 cup 2% greek yogurt (I used Chobani)
8 oz fresh mozzarella, sliced
Preheat oven to 350 degrees F
1. Boil water in a large sauce pan. Chop the squash into similarly sized chunks. Boil squash about 20 minutes or until very soft. Drain. Let it sit for a minute to be sure there's no excess liquid.
2. Chop roasted garlic. Add garlic, squash, and eggs to a mixing bowl. Mash the squash and mix in the garlic and eggs. Set aside.
3. Mix spaghetti sauce and greek yogurt. Set aside.
4. Boil noodles according to instructions. Use the lower end of the time range. I do this last on purpose. That way the noodles aren't sitting in hot water, or drying out.
5. Spray 9x13 pan. Layer the following: 1/2 cup sauce mixture, 3 noodles, 1 cup squash mixture, 3 noodles, 1/2 cup sauce mixture, 1 cup squash mixture, 3 noodles, 1/2 sauce mixture, top with slice mozz.
6. Bake at 350 degrees F, for about 30 minutes or until golden brown and bubbly.