This recipe combines some of my all-time favourite winter foods - lasagna and squash! I don't know about you, but warm, comforting, and filling dishes are a must to get me through windy, snowy days like this one. Pairing butternut squash with whole wheat lasagna noodles makes for a meal that's high in fibre and will keep you feeling full. The squash also boasts a hefty serving of Vitamin A, which helps keep our eyes, skin, and immune system healthy.
2 cups butternut squash, cooked & mashed
1 teaspoon brown sugar
1 teaspoon butter
2 cups plain, low-sodium tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, if you like some heat!)
6 whole-wheat lasagna noodles, cooked
¼ cup walnuts
1 small log reduced-fat goat cheese
- Preheat oven to 350°F.
- Prepare 2 9x13 pans – 1 for the squash, and 1 for the completed lasagna. The pan for the lasagna needs to be sprayed with cooking spray, while the pan for the squash does not.
- In the meantime, prep the squash for cooking. To bake, slice squash in half and scoop out the seeds. Place halves skin-side down in a 9x13 baking and add a ½ inch of water around them. Bake for approximately 45 minutes, until flesh is soft and easy to scoop.
- While squash is baking, cook the lasagna noodles. Bring a large pot of salted water to a boil, then cook noodles according to package directions. Once cooked, drain and place noodles on a cookie sheet lined with a dish towel to cool. Set aside.
- Gather 2 cups of cooked squash, and add brown sugar and butter. Mash together and set aside.
- Mix the herbs & spices into the tomato sauce. Set aside.
- Once the above ingredients are prepped, you can begin to assemble the lasagna.
- Start by spreading approximately 2 tablespoons of goat cheese on each lasagna noodle.
- Next, layer on a few tablespoons of mashed squash.
- Once the cheese & squash are on each of the noodles, begin to firmly roll them up. Place the rolls seam-side down in the greased baking pan, ensuring they are grouped together (they will not take up the whole pan – that’s okay!)
- Carefully pour the prepared tomato sauce over the lasagna rolls, ensuring there is no exposed noodle.
- Top each roll with a dollop of goat cheese, and then sprinkle the walnuts all over the top.
- Bake the lasagna rolls for 25-30 minutes, until sauce is bubbly and goat cheese is melted and browned.
Recipe created by Alex Chesney, RD