Butternut Squash Lasagna
Ingredients
Red Sauce
-
2
tablespoons
olive oil
-
1
medium
yellow onion, minced
-
1
tablespoon
minced garlic
-
½
cup
red wine
-
¾
teaspoon
salt, separated
-
2
tablespoons
balsamic vinegar
-
28
oz.
crushed tomatoes
-
15
oz.
diced tomatoes
-
2
tablespoons
Italian Tuscan Seasoning
-
8
oz.
crimini mushrooms, chopped
-
2
cups
butternut squash, peeled and cubed
Cheese Sauce
-
½
cup
2% plain Greek yogurt
-
16
oz.
ricotta cheese
-
1
cup
mozzarella, separated
-
1
cup
parmesan, separated
-
1
tablespoon
fresh thyme
-
1
teaspoon
garlic powder
Other Ingredients
Instructions
- Preheat the oven to 375ºF and prepare a 9x13-inch casserole dish.
- Heat olive oil in a large pot over medium/high heat, then sauté onion and salt until translucent.
- Add garlic and continue to sauté for a few more minutes.
- Deglaze the pot with red wine and add remaining red sauce ingredients, bringing to a boil.
- Reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- In a separate pot, boil salted water and cook lasagna noodles until al dente, then strain and drizzle with olive oil.
- Combine ricotta, Greek yogurt, mozzarella, parmesan, thyme, and garlic powder to make the cheese sauce.
- Layer the lasagna in the casserole dish, starting with red sauce, noodles, cheese sauce, and repeating until full.
- Finish with a layer of sauce and sprinkle remaining cheese on top.
- Cover with foil and bake for 35 minutes, then broil until cheese is golden brown.
- Let sit for 10-15 minutes before cutting into 9 pieces and serving.
Nutrition Facts (estimated)
Servings
9
Calories
169
Total fat
11g
Total carbohydrates
11g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
You might also like