Whole Grain Lasagna with Butternut Squash and Cottage Cheese
Prep time
Cook time
Total time
Serves: 6
  • 35 oz (about 1 kilo) of low fat cottage cheese
  • 4.5 oz (about 125 grams) nonfat mozzarella
  • 1 egg
  • 35 oz (about 1 kilo) of squash purée
  • 9 oz (about 250 grams) of whole-wheat dry lasagna noodles
  • 3 garlic cloves
  • Salt to taste
  1. For the cottage cheese sauce: In a blender, combine cottage cheese, 2 garlic cloves, egg and salt. Process until fully combined and smooth.
  2. For the pumpkin sauce: In a bowl, combine squash puree, crushed garlic and salt. Mix well.
  3. For the lasagna: Layer lasagna noodles in the bottom of the baking dish, top with cottage cheese sauce. Add another layer of noodles and top with pumpkin sauce. Repeat layers until you are out of noodles and sauce. End with cottage cheese sauce and sprinkle with the mozzarella cheese.
  4. Bake in a preheated oven on 350 °F (175 °C) for one hour.
Nutrition Information
Serving size: 404 grams/14 oz Calories: 404 Fat: 3 Carbohydrates: 40 Fiber: 9 Protein: 38
Recipe by Amazingly Tasty at http://amazinglytasty.com/whole-grain-lasagna-with-butternut-squash-and-cottage-cheese/