Flash Back Friday to this deliciously easy Weight Watcher Friendly 8 SmartPoints Butternut Squash Lasagna…….
Last year I fell IN LOVE with Super Cheesy Butternut Squash Macaroni and Cheese. Now that I think of it, I am pretty sure I have an un-natural love for anything made with butternut squash, like, Butternut Squash Fries, Butternut Squash Potstickers, Ravioli’s, and of course, Butternut Squash Soup.
The list really does go on which is why I am sure The Husband is always asking me “what IS in this?!” for fear that I found a way to “sneak” in the squash he despises so much LOL. Maybe that is why I like it….then again, it could just be the simple fact that I like the idea of using sweet, buttery butternut squash for your noodles in lasagna.
Awhile back one of my readers asked if I could take one of her favorite Paleo Butternut Squash Recipes and put a healthy spin on it. The thing is, I actually think that Health-Bent’s Pizza Butternut Squash Lasagna sounds delicious just the way it is.
I ended up trading in the olive oil for low-fat cheesy goodness and kicking up the spice a bit with crushed red pepper flakes. The sausage and pasta sauce add a delicious richness as it melts into the cheese and “noodles”. I think whichever route you go, you will all agree that this lasagna is pretty darn amazing.
BUTTERNUT SQUASH LASAGNA (print it!)
- 1 lb sweet lean Italian turkey sausage, casings removed
- 1 small onion, chopped
- 1/2 bell pepper, chopped
- 3 cloves garlic
- 25 oz Classico Fire-Roasted Tomato & Garlic Spaghetti Sauce
- a few pinches of crushed red pepper flakes
- 6 oz 2% sharp cheddar, shredded
- 2 lb butternut squash, peeled, seeded and sliced into 1/8 in planks
1. Preheat oven to 400 degrees. Spray a 7 x 11 casserole dish (one size smaller than 9 x 13) with nonstick spray and set aside.
2. Heat a large nonstick skillet over medium heat. Add sausage, onion, bell pepper and garlic. Cook until the sausage is cooked through and browned, about 8-10 minutes. Add crushed red pepper flakes and a jar of your favorite spaghetti sauce, reduce heat and simmer 5 minutes. Remove from heat and set aside.
3. Peel your butternut squash, cut off both ends and slice in half to remove seeds. To cut the 1/8 inch planks, lay one half flat side down and slice like you would an onion. Think thick, long zucchini slices as you cut the squash.
4. Build your butternut squash lasagna by lining the bottom of the prepared casserole dish with a single layer of squash. You may have to cut the shapes to fit. Add 1/3 of your spaghetti sauce and sprinkle with 1/3 of your cheese. Repeat finishing with sauce and cheese for your top layers.
5. Bake for 45-50 minutes or until the cheese is melted. Let stand for 30 minutes to allow the lasagna to set and the extra juices will flow to the bottom of the pan. Slice into 6 slices and serve.
Makes 6 BIG Butternut Squash Lasagna slices for 8 smartpoints excluding the vegetables each
Nutritional information per lasagna square including all vegetables calculated at caloriecount.com
STEP – BY – STEP
Heat a large skillet over medium heat to cook sausage, peppers, onion and garlic.
Do not drain the sausage as it flavors the sauce. Reduce heat and add the crushed red pepper flakes and pasta sauce. Simmer for 5 minutes.
While the sauce cooks, prepare your butternut squash “lasagna” noodles.
They do not have to be perfect ~ just thin enough to took through and layer up in the pan.
Start with a layer of butternut squash, then, 1/3 of the sausage pasta sauce.
Sprinkle with 1/3 of the cheese.
Repeat for another layer then, top with the remaining sauce and cheese.
Bake at 400 degrees for 45-50 minutes until the cheese is melted and the top is golden.
Let the lasagna stand for 30 minutes to set and the juices will drain to the bottom. Slice into 6 pieces and dig in.
Want more Casserole “Squashy-Ness” like this? Then, you have to check out this Spaghetti Squash Torta that is incredibly low in points+ and delicious too.
For those wondering how I grilled my squash last night, I simply took the extra slices above that I didn’t use, sprayed them with nonstick spray then sprinkled them with sea salt and pepper. I grilled them for about 3-4 minutes on each side over medium-high heat.
I will catch up with you all tomorrow night ~ for now, I am off to catch some zzzzz’s.