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Heart Healthy

Lasagna doesn’t have to be a forbidden food. Butternut squash with a creamy sauce substitutes for high-fat meat and cheese in traditional lasagna. This will quickly become a family favorite.

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      • 1 Tbsp olive oil
      • 1 butternut squash (2 lbs), peeled, seeded and cut into 1-inch cubes
      • Black pepper to taste
      • 1/2 cup water
      • 2 Tbsp unsalted butter
      • 3 Tbsp all-purpose flour
      • 3 cups skim milk
      • 1/8 tsp nutmeg
      • 1 cup fresh basil leaves
      • 2/3 lb whole wheat lasagna noodles
      • 2 1/2 cups mozzarella cheese
      • 2 Tbsp grated Romano cheese


      • Preheat oven to 375°. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat with the oil. Sprinkle with pepper. Pour the water into the skillet. Cover and simmer over medium heat until the squash is tender, stirring occasionally, about 30 minutes. Transfer the squash to a food processor or blender and blend until smooth. Season the squash purée, to taste, with black pepper. Set aside.
      • In a heavy medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and whisk to blend. Season the sauce with pepper, to taste.
      • Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.
      • Lightly coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/4 of the squash purée over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Drizzle 1/2 cup sauce over the noodles. Repeat layering 3 more times.
      • Cover baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining 1/2 cup mozzarella and the Romano cheese over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Nutrition Facts

Serves 12

Serving size: About 3/4 cup

Per Serving: Calories: 250 Fat: 7g Saturated Fat: 4g Cholesterol: 20mg Sodium: 248mg Carbohydrates: 35g Fiber: 4g Protein: 14g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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