Sometimes you just want something that’s warm and comforting, yet healthy and healing. Popular belief may have you believing that this is a paradox. There’s no way you can enjoy comfort food without the unhealthy factor.
But why not? Why does it have to be all or nothing? Can’t we find that balance of creating and enjoying a dish that’s worth every single bite because it’s not only delicious, but our bodies are absorbing countless nutritional benefits?
I think so. Actually, let me rephrase that into a ABSOLUTELY! If you know me, you know that I’m not one for that dreaded “d-word” (diet… ugh, it even sounds horrible!) I prefer “living a healthy lifestyle.” It’s about enjoying your life in a way that also supports your life. What does that mean?
Well, if you want to enjoy a radiant glow that makeup just can’t provide, you want to feed your insides a daily dose of healthy nutrients. Or if you want to keep your energy up in the afternoon, you need to provide your body with long lasting, healthy carbohydrates that will provide energy long after you’ve eaten.
Get my drift?
With that thinking in mind, I also don’t deprive myself. Instead, I turn my favorite dishes into healthier versions of themselves that often times taste better because my body feels better after eating them.
Ok, enough talk… on to the food. I love lasagna… I love butternut squash… when you put them together it’s poetic. I used less cheese and subbed out ricotta for some low fat Greek yogurt and then loaded up on the veggies. The result is an even creamier sauce that you could imagine that’s layered with spinach. I hope you enjoy it!
Healthy Butternut Squash Lasagna Recipe
Serves 4-6 (depending on how hungry you are!)
1 lb Butternut Squash (cubed and peeled)
2-3 tablespoons fresh chopped sage
1 package frozen spinach, thawed and drained
1/2 cup Greek Yogurt
4-6 ounces mozzarella cheese, grated
1 tablespoon hot pepper
1 teaspoon nutmeg
1 package lasagna noodles (I did no cook because I was lazy that evening, but you can do what you’re heart desires)
Freshly Grated Parmigiano Reggiano
Salt and Pepper
Bake the butternut squash in the oven at 375F until fork tender, about 45-60 minutes.
Meanwhile saute the spinach and finely chopped onion in a pan until the onions are translucent. Grate some fresh nutmeg right into that beautiful mixture. Let cool, then add salt and pepper to taste, a sprinkle of hot pepper, and the mozzarella cheese.
When the butternut squash is cooked, place in a food processor with a drizzle of olive oil (enough to start making a paste). Let cool for a few minutes then add the yogurt, sage, salt, pepper, red pepper, and more olive oil until it becomes a little thinner than a hummus like consistency. Once blended smooth, add about a 1/2 cup vegetable stock (enough to make the consistency like that of a thicker sauce).
In a lasagna pan, place some of the butternut squash sauce on the bottom of the pan, enough to cover it. (Note: If you’re using the no boil lasagna sheets, you may need to loosen your sauce even more because they need the water in the sauce to cook in the oven). Layer on the lasagna sheets. Then layer on the spinach and mozzarella cheese mixture and lasagna sheets. Continue layering until the top layer and cover with the remaining butternut squash mixture. Sprinkle with some mozzarella cheese and cover the pan with foil.
Bake at 375F for 40 minutes, then uncover, bake for another 15 minutes, and let rest outside the oven for another 10 minutes. Sprinkle with freshly grated Parmigiano Reggiano cheese and you’ve got a winner!