Butternut Squash Lasagne
This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
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NutritionPer Serving
- Calories368
- Carbs19g
- Protein27g
- Fat12g
- Saturates5g
- Sugars8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
This Butternut Squash Lasagne is ideal if you want to boost your vegetable intake or reduce your carbs. We’ve added some aubergine puree to give you even more nutrition! What’s more, this recipe is ideal for freezing so you can batch cook to your heart’s content!
Preparing the butternut squash
You’ll need a large, very sharp knife prepare the squash. First cut off the stem and the bottom and discard those bits.
Next, cut the squash in half where the bulbous part starts. Put the squash, flat end down on a chopping board and carefully cut the skin away from the flesh. Alternatively, you could use a good quality vegetable peeler.
When you’ve taken off all of the skin, remove the seeds with a spoon or ice cream scoop, then cut the bulbous end in half from top to bottom.
Finally, cut the squash into slices, approximately 3mm thick.
We only need around 400g for this recipe, so any leftover squash can be used for soup etc
What diets are this Butternut Squash Lasagne suitable for?
This Butternut Squash Lasagne recipe can be made vegetarian as long as you swap out the following ingredients for vegetarian versions:
- Extra lean mince beef
- Beef stock cube
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Butternut Squash Lasagne?
You don’t need any special ingredients to enjoy this recipe!
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How many calories are in this Butternut Squash Lasagne?
There are 368 calories per portion in this Butternut Squash Lasagne, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Butternut Squash Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To make the butternut squash lasagne
Step 1
First peel and de-seed the squash, then cut the flesh into slices slightly thicker than a lasagne sheet (approximately 3mm)
See above for a guide on how to do this.
Step 2
Next make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.
Step 3
Heat a pan and spray with low calorie cooking spray.
Step 4
Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
Step 5
Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.
Step 6
Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
Step 7
Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.
Step 8
Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash slices, then repeat until you reach the top of the dish, ending with a layer of squash slices. Make sure you leave enough room for the sauce.
Step 9
Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it’s mixed properly.
Step 10
Pour this sauce over the top of the squash slices, then sprinkle with the grated cheese.
Step 11
Cook in the oven for 45 minutes, on 190-200°C.
Step 12
Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.
What could I serve with this Butternut Squash Lasagne?
How do you know when this Butternut Squash Lasagne is cooked?
The vegetables should cook in the pan for a few minutes until they start to soften. The mince should be brown throughout.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Butternut Squash Lasagne in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Butternut Squash Lasagne in the fridge for approximately 3 days or so.
Can I freeze Butternut Squash Lasagne?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Butternut Squash Lasagne?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 4-7 minutes.
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Butternut Squash Lasagne
This slimming friendly Butternut Squash Lasagne recipe is perfect for anyone counting calories or following plans like Weight Watchers!
-
Prep Time
20 MINS
-
Cook Time
45 MINS
- KCals 368
- Carbs 19G
Instructions
To make the butternut squash lasagne
- First peel and de-seed the squash, then cut the flesh into slices slightly thicker than a lasagne sheet (approximately 3mm). See above for a guide on how to do this.
- Next make the aubergine puree. Spray an aubergine with low calorie cooking spray, season and wrap in foil. Place in the oven for 20-30 minutes then scoop out the insides and mash it up.
- Heat a pan and spray with low calorie cooking spray.
- Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
- Add the mince and cook until it starts to brown. Add the herbs and Worcestershire sauce, continue to cook for a few more minutes.
- Add courgette, peppers, mushrooms and fry for about 5 minutes then stir in the aubergine puree.
- Add the chopped tomatoes, stock cube and tomato puree. Add 200ml (just under 1 cup) water and stir well. Put the lid on the pan and simmer for 20-30 minutes. Adjust seasoning if necessary.
- Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of butternut squash slices, then repeat until you reach the top of the dish, ending with a layer of squash slices. Make sure you leave enough room for the sauce.
- Mix the yoghurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed properly.
- Pour this sauce over the top of the squash slices, then sprinkle with the grated cheese.
- Cook in the oven for 45 minutes, on 190-200°C.
- Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.
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