For making Whole Grain Lasagna with Butternut Squash and Cottage Cheese you will need squash puree, which I always make at home. If you don't have time for that, you can just buy canned pumpkin puree, but I guarantee you won’t regret making your own. It takes about an hour to make, which seems like a long time, but don’t get intimidated because it is really easy. All you need to do is to roast pumpkin in the oven on 375 °F for about 40 minutes to 1 hour until the squash is tender and it can be easily pierced with a fork. After that you take pumpkin out of the oven and let it cool, then scoop out the flesh out with a spoon. Transfer it to a blender or food processor and process until smooth.
Squash puree on its own is a delicious side dish, and the variations of flavours are endless. I found one amazing recipe that I must try for Creamy Coconut Garlic Butternut Squash Puree on Running to the Kitchen. Recipe for this squash lasagna is for 6 servings. You can easily reheat it in the oven the next day if you have some leftovers. And what is cool about this dish is that it has 38 grams of protein in one piece. And it is ridiculously easy to make.
- 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
- For the cottage cheese sauce: In a blender, combine cottage cheese, 2 garlic cloves, egg and salt. Process until fully combined and smooth.
- For the pumpkin sauce: In a bowl, combine squash puree, crushed garlic and salt. Mix well.
- 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.
- Bake in a preheated oven on 350 °F (175 °C) for one hour.