Savory Butternut Squash and Mushroom Lasagna
Indulge in the rich flavors of this Savory Butternut Squash and Mushroom Lasagna, perfect for anyone looking for a delicious and healthy meal. Combining roasted butternut squash with a medley of mushrooms, garlic, and fresh sage, this casserole is layered with whole-wheat lasagna noodles for a comforting dish that doesn't compromise on taste. The use of fat-free evaporated milk provides a creamy texture without the extra calories. Perfect for weeknight dinners or special occasions, this casserole is sure to impress your family and friends while keeping you on track with your health goals.
6
Servings
250
Calories
12
Ingredients
Ingredients
Butternut squash
2 medium (about 3 pounds total, one halved lengthwise and one peeled and cubed)
Cooking spray
2 sprays (used for greasing the pan)
Olive oil
1 teaspoon (used for sautéing)
Garlic cloves
4 large (chopped, with 2 used for sautéing and 2 for milk mixture)
White button mushrooms
1 lb (wiped clean and thinly sliced)
Shiitake mushrooms
1/2 lb (stems removed and thinly sliced)
Table salt
1/4 teaspoon (used in mushroom mixture and to taste)
Fat-free evaporated milk
11 ounces (used in the creamy mixture)
Shallots
3 medium (sliced)
Fresh sage
1/8 ounce (about 1 tablespoon) (chopped)
Black pepper
1/8 teaspoon (to taste)
Whole-wheat lasagna noodles
8 ounces (uncooked, about 12 noodles)
Instructions
1
Preheat your oven to 400°F (200°C). Cut one butternut squash in half lengthwise. Peel the other squash and cut it into 1/2-inch cubes.
2
Prepare a nonstick cookie sheet by coating it with cooking spray. Place the halved squash, cut side down, on the sheet and remove the seeds. Roast in the oven for 35 to 40 minutes until very soft. Once cooked, remove it from the oven and allow it to cool.
3
While the squash is cooling, heat the olive oil in a large nonstick skillet over medium-high heat. Add two chopped garlic cloves and swirl in the skillet until fragrant, about 10 seconds. Next, add both the white button and shiitake mushrooms along with 1/4 teaspoon of salt. Increase the heat to high and cook, stirring frequently, for about 6 minutes. Remove from heat and mix in the cubed butternut squash. Let the mixture cool.
4
In a medium saucepan, combine the evaporated milk, sliced shallots, the remaining two garlic cloves, and chopped sage. Bring the mixture to a boil, cover it, then remove it from heat.
5
Scoop the flesh of the roasted butternut squash halves into a large mixing bowl. Use a potato masher to mash the flesh until smooth. Gradually mix in the milk mixture until fully incorporated, seasoning with additional salt and pepper to taste.
6
Coat a 9x9-inch baking pan with cooking spray. Layer half of the mashed squash on the bottom of the pan, making sure it's spread evenly. Place three uncooked lasagna noodles on top (breaking them as needed to fit). Spoon 1 cup of the mushroom and squash mixture over the noodles, followed by 1/2 cup of the mashed squash. Repeat the layering process two more times, finishing with the last 1/2 cup of mashed squash on top.
7
Cover the pan with foil and bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10 minutes, allowing the top to become golden and bubbly. Once done, remove the casserole from the oven and let it stand for 10 minutes before slicing it into 6 portions.
Nutrition Information
3.3g
Fat
35g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Butternut Squash and Mushroom Lasagna?
This is a healthy, vegetarian casserole that combines roasted butternut squash, a variety of mushrooms, and fresh sage layered with whole-wheat lasagna noodles for a nutritious and comforting meal.
Is this lasagna recipe vegetarian?
Yes, this recipe is vegetarian as it focuses on squash, mushrooms, and dairy-based milk without any meat products.
How many calories are in one serving?
Each serving of this lasagna contains 250 calories.
How many servings does this recipe yield?
The recipe makes 6 servings.
What are the primary ingredients for this lasagna?
The main ingredients include 2 medium butternut squashes, white button and shiitake mushrooms, fat-free evaporated milk, fresh sage, shallots, and whole-wheat lasagna noodles.
Do I need to boil the lasagna noodles before assembly?
No, the recipe calls for using 8 ounces of uncooked whole-wheat lasagna noodles, which will cook during the baking process.
How do I prepare the butternut squash for the base?
You roast half of the squash (cut side down) at 400°F for 35 to 40 minutes until soft, then mash the flesh until smooth to create the creamy base.
What types of mushrooms are recommended?
The recipe uses 1 lb of white button mushrooms and 1/2 lb of shiitake mushrooms with stems removed.
What makes the lasagna creamy without adding high-fat cream?
The creaminess comes from a mixture of mashed roasted butternut squash and fat-free evaporated milk.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long does the lasagna need to bake?
The lasagna is baked covered with foil for 20 minutes, then uncovered for an additional 10 minutes, totaling 30 minutes of baking time.
What size baking pan is needed for this recipe?
You should use a 9x9-inch baking pan coated with cooking spray.
How much fat is in one serving?
This lasagna is low in fat, containing only 3.3g per serving.
What is the protein content of this dish?
There are 10g of protein in each serving.
How many carbohydrates are in a serving?
Each serving contains 35g of carbohydrates.
Can I use dried sage instead of fresh sage?
While fresh sage is recommended for the best flavor, you can use dried sage; typically, use 1/3 the amount of dried herb when substituting for fresh.
How do I ensure the noodles fit in the pan?
The instructions suggest breaking the uncooked noodles as needed to fit the 9x9-inch pan layers.
Why do I need to let the lasagna stand for 10 minutes after baking?
Resting the lasagna allows the layers to set, making it much easier to slice into clean portions.
How are the garlic cloves used in this recipe?
Two cloves are chopped and sautéed with the mushrooms, and the other two are sliced and infused into the milk mixture.
What seasoning is used in the mushroom mixture?
The mushroom mixture is seasoned with 1/4 teaspoon of table salt and cooked on high heat to develop flavor.
Is this recipe good for weight loss?
Yes, with only 250 calories and 3.3g of fat, it is considered a weight-watchers friendly and healthy meal option.
What do I do with the second butternut squash?
The second squash is peeled, cut into 1/2-inch cubes, and mixed into the sautéed mushroom layer.
How do I make the milk mixture?
Combine evaporated milk, sliced shallots, garlic, and chopped sage in a saucepan; bring to a boil, then cover and remove from heat to infuse.
Can I substitute the whole-wheat lasagna noodles?
You can use regular lasagna noodles or gluten-free alternatives, though this may change the nutritional values and cooking texture.
How should I prepare the mushrooms before cooking?
Mushrooms should be wiped clean and thinly sliced, ensuring the stems of the shiitake mushrooms are removed.
What provides the savory aromatics in this dish?
Freshly chopped sage, sautéed garlic, and sliced shallots provide the deep savory aromatic profile.
Is this dish high in sodium?
The recipe uses a minimal amount of salt (1/4 teaspoon for the whole dish plus 'to taste'), making it relatively low in sodium.
How many layers of noodles are in the lasagna?
There are three layers of uncooked lasagna noodles in this preparation.
What is the total amount of butternut squash needed?
The recipe requires approximately 3 pounds of butternut squash total.
Can I store and reheat leftovers?
Yes, this lasagna stores well in the refrigerator and can be reheated in the oven or microwave, often tasting even better the next day.