FIT Hits the PAN Friday – Butternut Squash, Pumpkin and Spinach Lasagna

I have been staring at a recipe from Skinny Taste for Butternut Squash and Spinach Lasagna Rolls for almost two weeks. I had every intention of making it but things kept coming up (different recipes, eating out, etc). On a recent trip to Target, they had Archer Farms Organic Whole Wheat Oven-Ready Lasagna on clearance. They are my favorite lasagna noodles, so I bought several. I couldn’t justify purchasing additional noodles just to be able to make them into rolls, so here is the recipe I created from the original Skinny Taste recipe that you can find here.

This dish is delicious and perfect for Fall! The only change I would have made was to use mozzarella or Italian blend for the cheese on top which is what the recipe called for but I didn’t feel like going to the store 🙂

Butternut Squash, Pumpkin & Spinach Lasagna

Serves 12

Nutrition per serving: 196 calories/ 8 g fat/ 5 g sugar/8 g protein/92mg sodium/39mg cholesterol



For the Butternut Pumpkin Sauce

  • 1 lb butternut squash peeled and diced
  • 1/2 c. pureed pumpkin (not pumpkin pie filling)
  • 1 tsp olive oil
  • 1/2 c. onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp grated asiago cheese
  • kosher salt and fresh ground black pepper to taste

For the Lasagna

  • 1 pkg no-boil lasagna noodles (I use Archer Farms Whole Wheat Organic)
  • 10 pkg package frozen chopped spinach, heated and squeezed well
  • 15 oz fat free ricotta (I used whole milk ricotta because it was what I had)
  • 1/2 c. grated asiago cheese
  • 1 large egg
  • salt and fresh ground pepper


  • Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside. Blend smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out. I use my Nutribullet to blend it because I do not have an immersion blender.
  • Meanwhile, in a large, deep non-stick skillet, add the oil, saute the onions and garlic over medium-low heat until soft and golden, about 4-5 minutes. Add pureed butternut squash and pumpkin, season to taste with salt and pepper and add more of the liquid to thin out to desired consistency. Stir in 2 1/2 tbsp of asiago and set aside.
  • Preheat oven to 350 F.
  • In a medium bowl, combine ricotta, spinach, asiago, egg, salt and pepper.
  • Spray a 9 x 12 baking dish with non-stick cooking spray.
  • Ladle 1/4 c of the butternut sauce on the bottom of the pan and spread evenly.
  • Layer 3-4 noodles on top of the sauce.
  • Spread a layer of the ricotta mixture on top of the noodles.
  • Continue this order until you have used all of the ricotta mixture and sauce. Be sure to end with the sauce on the top!
  • Sprinkle the top with asiago cheese before cooking.
  • Bake for 40 minutes and serve!



5 thoughts on “FIT Hits the PAN Friday – Butternut Squash, Pumpkin and Spinach Lasagna

  1. Pingback: How To Make Spinach and Ricotta Pie | Big Man Shrinking

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