Put the lid on the pan and simmer for 20-30 minutes. If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds. Here’s the result – our slimming friendly Butternut Squash Lasagne! Bake for 30-40 minutes uncovered until the top has browned. Thank you for the recipe! They have been added to the ingredients. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Made with butternut squash sheets instead of pasta, this pork lasagne is a tasty alternative to the classic. This Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers! Add 200ml water and stir well.
One small difference is you do get some water on the plate from the butternut squash that needs to be cleared up but otherwise this is a fab dish. Once the squash has cooked, pour it into a food processor.
Stir in the mushrooms and cook for 3-4 minutes or until softened.
Bake in the oven for 45-50 minutes until a golden brown crust has formed. There are 368 calories per portion in this Butternut Squash Lasagne, which means it falls into our Everyday Light category. To assemble the lasagna, pour a thin layer of alfredo sauce in the bottom of a casserole dish. Took one out for dinner last nite I was shocked!
I prefer my own traditional lasagne which is a Mary Berry recipe which uses gruyere cheese as well This Butternut Squash Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. Add the chopped tomatoes, stick cube and tomato puree.
I made this with regular sw bolognese sauce and substituted some of the yoghurt (about a third) for quark. Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
You need to count 6 Points per portion of this Butternut Squash Lasagne recipe if you’re on WW Purple. Yes, we will be making this again.
Puree the squash until smooth, add salt to taste.
Typical values per 100g: Energy 394kj/94kcal, 15.8g carbohydrate Spread the remaining alfredo sauce over and sprinkle the remaining mozzarella over the top. Also, I seasoned it with salt, pepper, smoked paprika, Italian seasoning, and a bay leaf. Recipes are updated often, We agreed with Slimming World to remove their trademarked terms from our website. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes. Drizzle 1/2 cup of the alfredo sauce over.
Add 1/4 teaspoon of salt and stir until the squash is evenly coated. Then mix in the sauteed shallot and garlic. You can read more about these recommendations on the NHS website. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about ¾ cup white sauce.
Heat the olive oil over medium heat and once hot, add the sage leaves. I am vegetarian so will be using quorn mince. You can keep leftovers of Butternut Squash Lasagne in the fridge for approximately 3 days or so. We use a fan assisted oven for all of our recipes. In the ingredients for white sauce it does not have eggs however in does in the how to make white sauce? Make another layer by adding more lasagna sheets, half of the ricotta and spinach, 1/3 cup of mozzarella, half of the squash, and 1/2 cup of alfredo. Pour the squash onto a large baking sheet lined with parchment and bake at 375 degrees for 20 minutes. Beat well to make sure it's mixed properly. Grease a large pan with ghee and add the ground beef. The search input is not yet in focus. Add a final layer by adding more lasagna sheets, the remaining ricotta and spinach, 1/3 cup of mozzarella, the remaining squash, and 1/2 cup of alfredo sauce. Slowly add milk just until the squash begins to churn in the food processor. Butternut squash, fried sage, and spinach come together with a trifecta of cheeses: ricotta, mozzarella, and Parmesan to create this Butternut Squash Lasagna.
Take out of the oven and allow to sit loosely covered with foil for 15 minutes.
Save and share this Butternut Squash Lasagna recipe: Brussels Sprout and Kale Salad inspired by Blue Door Farm Stand. My question is about the eggs. Possibly a blonde question, when are you adding the aubergine? make sure you leave enough room for the sauce. as parmesan.". The aubergine roasted, as per recipe for 30 mins – I didn’t puree the aubergine … why waste all that lovely skin? Once made I froze all the portions as I wasn’t that excited about what I was going to eat. Share this recipe with your friends or followers, or keep in touch with us by simply using one of the sharing buttons above. I used ordinary tomatoes as per the list of ingredients Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. This Butternut Squash Lasagna is made with layers of pureed butternut squash, spinach and ricotta, mozzarella, and butternut squash alfredo sauce. First make the aubergine puree. Please do not screenshot this.
We’ve added some aubergine puree to give you even more nutrition! Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment. While the squash is roasting, prepare the other ingredients. When butternut squash is cool enough to handle, carefully scoop flesh into a food processor fitted … This Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers! ", "This recipe is just top notch! Spread 1/3 of the ricotta and spinach mixture over the top. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.
Yes you can freeze any leftovers.
This Butternut Squash Lasagne recipe can be made vegetarian as long as you swap out the following ingredients for vegetarian versions: Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies. It's a delicious meal filled with fall flavors.
Hi Caroline
This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers! It’s a vegetarian meal with seasonal ingredients and flavors. Tag us! Once you’ve put it out, ideally you should eat it within 4 hours. Leftovers always taste better the next day Glad you like it. Top with a last layer of pasta sheets. Then remove from the skillet and set aside. Three of your 5 a day, Don't have the ingredients or just fancy a change? From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Can you freeze leftover portions? make again and add more cheese and more sauce. We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most To prepare this lasagna, pureed butternut squash gets mixed with sauteed shallots and garlic. Mix the yogurt, eggs, mustard powder and salt to taste. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash … vulnerable people for home delivery. We’re always on the lookout for new products to help us on our slimming journey, so when we heard the buzz around the new butternut squash lasagne sheets … Use a container or bag that is suitable for freezing. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
Does the white sauce only go at top at the end and not through each layer? This Butternut Squash Lasagne is ideal if you want to boost your vegetable intake or reduce your carbs.
Add the pork mince and fry for a further 5 minutes, until browned all over. Cook for 5-7 minutes while stirring, or until opaque. Is it added to the cooked mince mix or as a layer on its own? From frozen: Allow to defrost, and heat covered in the microwave for 4-7 minutes.
The vegetables should cook in the pan for a few minutes until they start to soften. this link Use gluten free stock cubes and Worcestershire Sauce, (your email address will not be published).
Set aside. make sure you leave enough room for the sauce.
I added some grated Parmesan to the top layer of sauce.along with some reduced fat cheddar as I love it. 4.1g fibre This recipe can be frozen, but please remember to do the following; Don’t forget to add a label with what it is, and on what date you put it in the freezer! Adjust seasoning if necessary. It was rather dry so I came here to read others comments and will We tend to only put the white sauce on the top, but there’s nothing to stop you layering with the meat and squash sheets, Hi,
The material on this website may not be reproduced, distributed, transmitted cached or otherwise used, except with prior written permission of Pinch Of Nom. Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese. Mix well to ensure it is covered with sauce. Can we make the pasta sheets from a large butternut squash? Add a single layer of lasagna noodles followed by a layer of squash. After reading the recipe I honestly thought this was going to be one of those meals you make which you look forward to but tastes vile. Add the garlic and the shallots and saute until translucent.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. This forum is not managed by customer services, please follow
Just so perfect.
Love this Butternut Squash Lasagne recipe?
What temperature should your oven be set to when you roast the aubergine?
Can’t wait to have more.
Hi Buddy I also added nutmeg to the sauce, which I put poured on each layer of the lasagne, not just the top layer. You need to count 6 Points per portion of this Butternut Squash Lasagne recipe if you’re on WW Green. Adjust seasoning if necessary. and noticed the actual recipe says use a tin of tomatoes. Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish then add a layer of Butternut Squash Lasagne sheets, then repeat until you reach the top if the dish, ending with a layer of lasagne sheets.
Hi.
I also added sweetcorn and grated carrot to up the veg. We’ve not tried but I don’t see any reason why not. The courgette and peppers were also roasted but only for 20 minutes tops.