Waist Friendly Butternut Squash Lasagna

Next to pumpkin, butternut squash has always been one of my favorite things. Every fall I look forward to making something new with this fantastic fall ingredient. I love butternut squash ravioli, but that is a bit time consuming, so I had to settle for something a little easier. Lasagna was a close second and I have no regrets. This is a perfect blend of fall flavors, and a great way to get everyone together for a chilly autumn meal. 

It may seem like a lot but it will wilt down. 

I should have put more lemon zest in but I didn't have enough lemons. 

Ooey Gooey cheesiness!! :)

Waist Friendly Butternut Squash Lasagna
singlegirlkitchen

Ingredients:
1 pound whole wheat lasagna noodles
2 to 2.5 pounds butternut squash (cut into 1 in cubes)
olive oil
salt and pepper to taste
4-5 ounces cremini mushrooms, washed and sliced
1 medium onion, chopped
3 cloves garlic, finely minced
1/4 cup white wine
1 cup milk, plus additional if needed
1 teaspoon grated nutmeg
1 tablespoon grated nutmeg
1 tablespoon lemon zest
1 teaspoon minced fresh thyme leaves, plus additional for garnish
1 1/2 cups shredded italian blend cheese

Directions:

1. Heat the oven to 375ºF. Peel and seed the squash. Cut into 1-inch cubes and toss with 1 tablespoon olive oil and a generous amount of salt and pepper. Spread on a baking sheet and roast for 30-40 minutes or until extremely soft. 
2. While squash roasts, bring a large pot of water to boil over high heat. Add the lasagna noodles and cooking according to directions on package. When cooked, drain and lay out on clean kitchen towels to dry. 
3. Heat a drizzle of olive oil in a large saute pan. Turn the heat to medium-high, add onions and cook until tender and fragrant, add mushrooms and 1/4 cup white wine. When mushrooms and onions are tender, and most of the liquid absorbed, push the onions and mushrooms to the sides, turn the heat to medium, and add the garlic and spinach to the center of the pan. Cook until the spinach is wilted, just a few minutes. Turn off the heat and season the vegetables with salt and pepper.
4. At this point the butternut squash should be out of the oven and cooled slightly. Scrape all the squash into a food processor or blender and add 1/2 cup milk, the nutmeg, lemon zest, and thyme. Puree, adding the remaining milk as you go, until smooth and creamy, but not too thin. (Think thin fruit smoothie) Add salt and pepper to taste.
5. Lightly grease a 9x13 inch baking dish with olive oil. To assemble the lasagna, spoon about 1/4 of the butternut squash puree into the bottom of the prepared baking dish and spread thinly to coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over the top. Sprinkle evenly with the remaining 1/2 cup cheese and a pinch of thyme leaves.
6. Cover the lasagna with foil and back at 375ºF for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. 

*For leftovers you can cut individual servings, wrap in foil, and freeze in a large freezer bag. Then put straight into oven with foil!

Serves 6 to 8

Nutrition: Calories 233; Fat 7g; Protein 12g; Fiber 6g; Cholesterol 11mg; Carb 34g