Butternut Squash Lasagna

Share on facebook
Share on twitter
Share on linkedin
Share on email
Butternut Squash Lasagna Recipe from That Vibrant Life
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Butternut Squash Lasagna

  • Author: Jessica Parker

Description

This is a great twist on the regular lasagna, especially if you love butternut squash! I was not looking forward to cutting into this squash since they are so firm, but it really was a lot easier to deal with than I had imagined. No need to soften it up first. This is for sure a low carb comfort food dish!

 

Note: this will be a little higher in carb than some other dishes because of the starchy squash. I would reserve this for a day when you are boosting your healthy carbs a bit (carb cycling) which I think is a very useful thing to practice!


Ingredients

Scale
  • 1 Tbsp avocado oil
  • 1 red onion, sliced in thin half rings
  • 6 oz baby spinach
  • ¾ cup whole fat, plain Greek yogurt
  • 1/3 cup heavy whipping cream
  • 3 oz provolone cheese, cut into little pieces
  • 1 tsp sea salt or pink Himalayan salt
  • 2 eggs
  • 1 butternut squash
  • 1 cup ricotta cheese
  • 2 oz Gruyere cheese, grated (about ½ cup)
  • Avocado oil to grease casserole dish

Instructions

  1. Preheat oven to 350F. Heat oil in large skillet over med-high. Add onion and garlic and sauté about 4 minutes. Add the spinach and sauté just until spinach is wilty. Remove from heat. Put yogurt, heavy whipping cream and provolone into a blender or food processer; blend just 20 seconds. Add salt and eggs, blend 1 full minute.
  2. Cut the round bulb off the bottom of the squash. Peel the neck (the longer part of the squash) with a vegetable peeler. Cut into thin 1/8th inch rounds. Steam for several minutes in a pot on the stove just until the round start to soften a bit.
  3. Coat a 8 inch square casserole dish with avocado oil then spread ½ cup of the yogurt, heavy whipping cream mixture on the bottom of the dish.
  4. Make one layer with squash rounds over the yogurt mixture, making sure to slightly overlap the rounds.
  5. Top with 1/3 cup ricotta cheese then 1/3 of the spinach mixture and 1/3 of the remaining yogurt mixture.  Repeat these layers twice and end with what is left of the yogurt mixture.
  6. Sprinkle the Gruyere cheese over the lasagna, cover with foil and bake at 350F for 50 minutes.
  7. Remove the foil, turn the broiler on and broil for a few minutes, or until lasagna starts turning golden brown (this will happen pretty fast, so keep an eye on it).
  8. Remove from oven and let sit for about 20 minutes before cutting into it and serving. Enjoy!

More Recipes

Ready to Reach Your Goals?

If you are a woman who struggles with hormone imbalance, adrenal fatigue, thyroid issues or you’re just tired of being tired and need some support and direction; I invite you to join me over in my FREE Facebook community for women.