Featured Recipe: Butternut Squash LasagnaSnap Fitness
The fall season calls for two things:
1. Recipes including: pumpkin, nutmeg, or cinnamon
2. Comfort food
The challenge is how to eat comfort food when you're watching your waistline? There are ways to eat your favorite foods AND still stay on track with your diet. You don’t need to deprive yourself; just find ways to modify the recipe to fit your dietary needs
One of the most popular comfort foods is lasagna. Unfortunately, lasagna can often be a no-no because of the added cheese, and carbs. In this recipe, we’ve taken traditional lasagna and modified its ingredients. What resulted is a low-fat version of the famous comfort food classic. In honor of October, we made it seasonal by adding butternut squash to the mix. You will be pleased and satisfied with this recipe re-do.
2 boxes whole wheat or gluten-free lasagna noodles
1 pound- ground turkey
1 large Butternut squash
1 vidalia onion
1 garlic clove
1 bunch of spinach
1 12oz. container low-fat ricotta
1 12oz. container low-fat cottage cheese
1 cup mozzarella cheese, shredded
2 Tbsp olive oil
Salt & pepper to taste
1. Bake butternut squash at 400F for 45 minutes. Remove from oven, remove contents of squash and place into a bowl. Mix until squash forms a sauce-like consistency and set aside.
2. Brown ground turkey in a medium skillet on low heat. Once browned, add 1 Tbsp olive oil, onion, and ½ garlic clove and allow to cook for another minute. Set aside in a small bowl.
3. In a large pot, cook lasagna noodles until al dente (partially cooked). Set aside.
4. In the medium skillet, heat 1 Tbsp olive oil and the rest of the garlic clove. Sauté for about 1 minute until the garlic begins to brown and add the spinach. Cook until spinach is fully wilted. Remove from heat.
5. In a medium bowl, combine ricotta and cottage cheeses. Add cooked spinach to mixture and mix until thoroughly combined.
Layering Lasagna Directions:
1. Preheat oven to 350F and lightly grease a 9x13 pan.
2. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
3. Add a thin layer of meat on top of the noodles. Then add a layer of butternut squash. Lastly, add a thin layer of the cheese mixture on top of the butternut squash. Top with another layer of noodles, and continue with the same layering pattern. The last layer should be a layer of noodles. Sprinkle with one final layer of cheese.
4. Pop in the oven at 350F degrees for 20-30 minutes, until hot and bubbly.
Note: This recipe can be made ahead and frozen for a meal later on.