With the cooler weather here, who isn’t hankering for a creamy pasta dish? To kick off Veggie-licious Week of #HealthyPastaMonth (in honor of “National Pasta Month”), I am making my daughter, Samantha’s, favorite pasta dish: lasagna. I whipped up a veggie version and mixed the ricotta cheese with butternut squash and chives + cinnamon and nutmeg to capture the essence of fall.
This post is sponsored by Dreamfields Pasta (click on the link for more fun and tasty pasta facts and recipes) — it’s made with premium durum wheat semolina and it’s an excellent source of fiber with a 2-ounce serving having 5 grams of fiber, as well as 7 grams of protein. Plus, it’s tasty – my kids love it, too!
Share to win! If you share or like this post add a comment below to be entered into a contest to win a Family Pack of Dreamfields (1 each of 7 shapes) and a $25 gift card.
What is so great about this lasagna recipe it incorporates butternut squash that is low-calorie and jam-packed with beta-carotene, which is great to your eyes, as well as cell health. It gets an extra boost of goodness with cinnamon, which has been found to be great for blood sugar control. Plus, when combined with nutmeg, it has the spices of fall that go so well with squash. It’s the perfect creamy, cheesy combo that makes this lasagna a go-to cold weather classic.
Simply Veggie Lasagna with Butternut Squash and Chive Ricotta Cheese
Enjoy this lasagna with a mixed greens salad for a tasty lunch or dinner.
Preparation time: 20 minutes
Cooking time: 30 – 45 minutes
1 box Dreamfields Lasagna
2 ½ cup raw butternut squash, cubed
2 cloves of garlic
2 Tablespoons fresh chives, chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon black pepper
16 ounces part-skim ricotta cheese
1 tablespoon extra virgin olive oil
2 cans (15 ounces each) tomato sauce
1 teaspoon dried oregano
1 cup part-skim mozzarella, finely shredded
- Preheat oven to 350°F.
- Cook pasta according to package directions. Lightly spray noodles with nonstick cooking spray when finished to prevent sticking; set aside.
- Microwave squash in microwave-safe bowl on HIGH 4 to 5 minutes or until tender.* Place squash and garlic in blender or food processor container. Blend or process until smooth. Pour squash mixture into large bowl. Stir in chives, cinnamon, nutmeg, salt and pepper. Fold in ricotta.
- Meanwhile, heat oil in medium saucepan over low heat until hot. Add tomato sauce and oregano. Cook 10 minutes to heat through, stirring occasionally.
- Spread a thin layer of tomato sauce (about 1/2 cup) on bottom of 9×13-inch baking dish. Top with one layer of pasta (3 noodles). Spread with a thin layer of squash-ricotta mixture (about 1/2 cup). Sprinkle with (scant 2 tablespoons) mozzarella cheese and top with a thin layer of tomato sauce (about 1/2 cup). Repeat this process until the baking dish is filled to the top.
- Bake 30 to 45 minutes or until bubbly. Remove from oven. Let stand 5 to 10 minutes before serving.
*If desired, squash can be steamed in a saucepan on the stovetop instead of cooking in microwave.
Nutrition information (1/10 of recipe): 280 calories; 14 g protein; 40 g carbohydrates; 8 g total fat; 4 g saturated fat; 20 mg cholesterol; 690 mg sodium; 6 g total dietary fiber.
How are you enjoying #HealthyPastaMonth? Hopefully you’re enjoying it with veggies today!
Enjoy eating simply,