Butternut squash, arugula and spinach lasagna

Low Sodium

Take your time eating this tasty vegetarian lasagna. The flavors from the cheeses, greens, herbs and squash will leave you feeling full (“just right”) and satisfied, preventing you from overindulging!

1 cup fat-free cottage cheese
2 tablespoon extra-virgin olive oil
1 1/4 cups diced onion
4 cloves garlic, minced
1 teaspoon Italian seasoning
5 1/2 cups fresh baby spinach
3 cups fresh arugula
3/4 cup low-fat plain Greek yogurt
1/3 cup low-fat (1%) milk
3 ounces provolone cheese, thinly sliced
1 1/2 tablespoons all-purpose flour
2 large eggs
1 medium (1 pound) butternut squash, peeled and cut into 24 1/8-inch-thick slices
nonstick cooking spray
1 1/2 ounces shredded Gruyere cheese

1. Preheat oven to 350 F.
2. Blend cottage cheese in a blender until smooth. Transfer to a small bowl and set aside.
3. In a large skillet, heat oil over medium-high heat. Add onion, garlic and Italian seasoning. Stir and saute for 3 to 4 minutes. Add spinach and arugula and cook for 5 to 8 minutes or until wilted. Remove from heat.
4. Place the yogurt, milk and provolone cheese in the blender. Blend for 30 seconds. Add the flour and eggs. Blend for 1 minute.
5. Place squash slices in a microwave-safe 8-by-8-inch pan. Cover with plastic wrap and microwave on high for 3 to 4 minutes or until almost tender. Transfer to a plate. Use a clean dishtowel to dry the pan and then spray it with nonstick cooking spray.
6. Spread 1/2 cup of the yogurt mixture (made in step 4) into the bottom of the pan. Place 8 slices of squash over the yogurt. Spread 1/3 cup creamed cottage cheese (made in step 2) over the squash, then 1/3 of the vegetable mixture (made in step 3). Spread 1/3 of the yogurt mixture over the vegetable mixture. Repeat layers two more times.
7. Sprinkle Gruyere cheese over the top, cover with foil and bake for 40 minutes. Remove foil, set oven to low broil and bake for another 10 minutes or until lightly browned.
8. Remove from oven, allow to cool for 20 minutes, cut into 6 pieces and enjoy!

Makes 6 servings

Recipe contains: wheat, milk, egg

Carb choices per serving: 1

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First Published: 07/22/2019
Last Reviewed: 07/19/2019

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Cube leftover squash and heat it in a skillet until lightly browned. It’ll be great in your next soup or stir-fry!

butternut squash, arugula and spinach lasagna nutrition label