White Lasagna with Butternut Squash

I told Carlos I would make him white lasagna for his birthday. Now, 2 weeks later, I am finally making it. Although in my defense, I thought he said white enchiladas, so that’s what I made. 🙂 Either way, I couldn’t find a specific recipe that I wanted, so I found several candidates and invented my own. I love alfredo-type sauce it is so hard to eat when trying to eat healthy. I hope this turns out the way I intended!

White Lasagna with Butternut Squash


  • 9 lasagna noodles
  • 1 can artichoke hearts, chopped
  • ½ cup mozzarella cheese
  • ¼ cup parmesean cheese, separated
  • ½ cup 1 % cottage cheese
  • 1 cup part-skim ricotta cheese
  • 2 roma tomatoes, diced
  • 3 oz. fresh spinach
  • 1 cup butternut squash, mashed


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups Chicken broth
  • 1 ½ cups Skim milk
  • ½ cup non-fat Greek yogurt (we use Fage)
  • 1 teaspoon dried basil or italian seasoning
  • Pinch crushed red pepper
  • 1 tablespoons minced garlic or 3 garlic cloves, chopped
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Cook lasagna according to package.
  3. Boil a medium pot with water, add butternut squash (skinned and cut into 1” pieces). Boil until softened – about 7-9 minutes. Mash.
  4. Grease 9×13 inch pan.
  5. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add garlic and cook 1 minute.  Add broth and milk and whisk until smooth.  Heat over medium heat until thick and bubbly.
  6. Reduce heat. Stir in yogurt, crushed red pepper, salt and pepper, basil. Season lightly with salt and pepper.
  7. Meanwhile, mix ricotta, cottage cheese, spinach, tomatoes, artichoke hearts, mashed butternut squash, and 1/8 cup parmesan cheese. Season with salt and pepper.
  8. Place a layer of sauce on the bottom of the pan. Next add lasagna pasta. Next add layer of cheese mixture. Top with sauce and sprinkle with mozzarella cheese. Repeat process ending with pasta, sauce and mozzarella sprinkle. Finally, add remainder of parmesan cheese to top.
  9. Bake for 25 minutes, covered. Remove foil and bake another 10-15 minutes until cheese browns. Let cool.

Note: If the sauce isn’t thick enough, mix a little cornstarch with water and add to the sauce, bringing to a boil, about 1 minute.

Next time: a little more garlic and a little more salt. Otherwise delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s