This Italian pasta dish traditionally has more than a few hundred calories per slice. Our recipe swaps out meat for squash and, by using low fat cheeses, comes in at just under 300 calories.
3 1/2 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
2 Tbs olive oil
16 oz low-fat ricotta cheese
½ C almond milk, plain
2 large egg yolks
8 oz low-fat mozzarella cheese
½ tsp Nashville Spice Company Nutmeg, fresh grated
2 Tbs unsalted butter
1/3 C fresh sage leaves, packed loose and coarsely chopped
1¼ C vegetable stock
No-bake lasagna noodles
Parmesan cheese, optional garnish
Nashville Spice Company Fine Sea Salt, to taste
Nashville Spice Company Black Pepper, to taste
Preheat oven to 425°F. Divide squash between two baking sheets, toss with olive oil, season with Nashville Spice Company Ancho Chile Powder, salt and pepper. Bake for 30-35 minutes.
Reduce oven to 375°F. Combine ricotta cheese, almond milk, egg yolks, mozzarella cheese and nutmeg. Season with salt and pepper.
Melt butter over medium-high heat, add sage. Cook until crisp at edges, 3-4 minutes.
In a bowl, mash half of squash with a potato masher. Gently fold in remaining squash and sage butter. Season with salt and pepper.
Spread 3/4 cup ricotta mixture in bottom of a greased 9” x 13” pan. Begin layers, starting with noodles, then half of squash mixture, more noodles, then 1 cup of ricotta mixture. Repeat layers. Garnish with Parmesan cheese.
Bake 30-35 minutes until cheese is golden and bubbly. Let stand 15 minutes before serving.
Nutritional Information (per serving) | Calories 218.1 Total Fat 10.4 g Saturated Fat 5.6 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 3.5 g
Cholesterol 59.5 mg Sodium 153.2 mg Potassium 466.4 mg Total Carbohydrate 20.9 g Dietary Fiber 4.2 g Sugars 3.5 g Protein 11.6 g