Butternut Squash & Spinach Lasagna

For the past few days I’d been craving a baked pasta/casserole type dish. With the cool rainy weather outside I decided today was the day!

 

I’ve never tried a veggie lasagna, so I looked up a bunch of different recipes and ultimately created my own!

 

Ingredients:

1 medium butternut squash- diced

1/2 medium onion- diced

1 bag baby spinach

8 Dreamfields lasagna sheets (can use whole wheat or regular pasta too!)

1 cup fat free ricotta cheese

1 egg white

1 cup plain 0% greek yogurt

1/4 cup (approx) grated parmesan

6 slices reduced fat provolone cheese

salt, pepper, garlic powder

 

How To:

I first started by dicing and roasting the squash. I made the dice small because I though that would taste better in the lasagna. I baked it with salt, pepper and olive oil on 400 for about 25 minutes.

 

While the squash was cooking, I sautéed the onion and spinach in a nonstick pan with a little olive oil.

I also made the cheese mixture

Ricotta, greek yogurt, 1 egg white, salt, pepper and about 1/8 cup parmesan

Add the spinach to this mixture

Oh and I also cooked the pasta (and rinsed it with cold water once it was done)

Then the assembly began!

Start with some of the cheese mixture

Top with pasta sheets, squash, and more cheese

A layer of provolone (3 pieces)

Repeat and then top with parmesan on top. (I wish I enough cheese for another layer, but I ran out- oops!)

Bake on 375 -20 minutes covered and then 20 minutes uncovered

This was really good! A little bit of work, but worth it. I think the leftovers are going to be amazing!

 

Time to go chill!

 

What is your fav baked pasta or casserole dish?

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