Super Squash Lasagna -

Super Squash Lasagna

Although the cook time is long, the actual active time is quite low. If you have 2 hours to wait, this lasagna is tastes as good as it is healthy.

Prep Time20

Cook Time2

Total Time2 20

Course: Vegetarian

Cuisine: American

Keyword: jaime oliver, everyday super food, vegetarian lasagna, healthy meals

Servings:

Calories: 333kcal

Ingredients

Roasted Butternut Squash

2 medium butternut squash about 3 lbs total
1.5 teaspoon coriander ground
2 hefty pinches kosher salt
6-8 grinds black pepper
1 tablespoon olive oil

Tomato Sauce (1.5x the original amount)

6 cloves garlic
1-2 fresh red chilies or ½-1 teaspoon dried chili flakes
3 tablespoons balsamic vinegar
3 15-ounce cans plum tomatoes whole or pureed

Lasagna

14 ounces (1 ¾ cup) vegetable (or chicken) broth or water
7 ounces spinach
2 ounces Parmesan or other hard cheese
8 ounces dried whole-wheat lasagna sheets
14 ounces cottage cheese 2% fat, low-sodium if possible
6 tablespoons milk nonfat
1 sprig fresh rosemary rubbed with oil or ¼-1/2 teaspoon dried

Instructions

Squash

Preheat the oven to 350 F and rub a large cookie sheet with a little olive oil.
Peel*, halve, and seed the squash, then slice into ½-inch half moons.
Arrange squash moons in a single layer on the pan, sprinkle with the ground coriander, kosher salt, and black pepper (to your taste - I used about 6 turns of the pepper grinder and 1 teaspoon salt).
Roast for 50 minutes, until soft and golden.

Sauce

While the squash roasts, peel the garlic and seed the fresh chili (if using), then finely mince both and put in a large pot over medium heat with about 1 tablespoon olive oil.
Cook the garlic and chili for 3 minutes, until fragrant and turning golden.
Add the canned tomatoes, balsamic vinegar, and water. If using canned whole tomatoes, break them up as you stir them in.
Bring to a simmer over medium heat, continue simmering** 15-20 minutes until slightly thickened.
Adjust seasoning according to preference and remove from heat while waiting for the squash to finish roasting.

Assembly

Spread ⅓ of the tomato sauce on the bottom of a 9 x 13 inch baking dish.
Cover with a layer of the spinach leaves, followed by a layer of squash, ½ oz finely grated Parmesan, and a layer of lasagna sheets.
Repeat process twice more, ending with a layer of lasagna sheets.
In a small bowl, gently mash the cottage cheese with the milk to loosen the curds. Spoon the remaining amount of tomato sauce over the noodles, then spoon the cottage cheese-milk sauce over the top and gently spread it evenly to fully cover the noodles.
Scatter the remaining Parmesan and fresh rosemary leaves (or dried rosemary) over the top.
Bake at the bottom of your oven for 45-65 minutes, until golden on top and bubbling along the edges.
Serve immediately, ideally with a lemon-dressed salad.

Notes

*Jaime Oliver recommends leaving the peel on, but I wasn't sure I would like that and I don't regret the choice. Between the whole wheat noodles and squash moons, this was plenty toothsome.
**Careful, if you are using a wide and not-very-deep pan like I was, this simmering sauce will spatter everywhere. Use a spatter guard or a taller pan than I did.

Serving size is 280 grams - one large piece.

Nutrition