So. We’re a mere few days into “resolution week” (a.k.a. the first week of the new year when everyone is attempting to eat lighter) and I’m pushing a triple-cheese lasagna recipe on you.
Before you click away, though, let me assure you that this lasagna is perfectly healthy. Heavy on the butternut squash, light on the pasta, and much lower in fat than traditional lasagna, this is a comforting dinner that you can absolutely feel good about eating.
I opted for a no-boil lasagna noodle, but by all means, you can use a classic boiled noodle instead. Notice the singular “noodle”… yep, I only used one for the entire dish of lasagna!
Instead of ricotta, I used whipped 1% cottage cheese – which I simply seasoned with salt, pepper, and a bit of ground nutmeg. Cottage cheese is less sweet than ricotta, but the butternut squash contributes enough sweetness to the dish.
And now we get to the best part of the recipe… which also happens to be the reason for the individual serving size. You see, John does NOT like squash. Therefore, any and all kinds of squash are relegated to meals I make just for myself.
I am okay with this. More for me!
I roasted cubes of the sweet orange winter squash until tender and slightly caramelized before layering it with the noodle pieces, cottage cheese, and…
… a luscious goat cheese sauce inspired by Kerstin’s lasagna (which, by the way, is awesome – I made it back in the summer, and absolutely loved it). You just cannot go wrong with goat cheese.
The layered dish is finished off with a sprinkling of shredded part-skim mozzarella before being baked into gooey, golden brown deliciousness.
I cuddled up on the couch with this delicious lasagna last night; it was a frigid “arctic blast” day here in the Boston area, and all I wanted was something hot, cheesy, and comforting. John was out at a basketball game, so it was the perfect opportunity to make a squash-centric single-serving meal.
It was everything I had hoped it would be! Chewy pasta, sweet roasted squash, tangy goat cheese sauce, melted mozzarella… this creamy but not overly rich lasagna is the perfect meal to cozy up to on a cold winter night.
Individual Butternut Squash Lasagna with Goat Cheese Sauce
goat cheese sauce inspired by Cake, Batter, and Bowl
Printer-Friendly Recipe
yield: 1 serving
Ingredients:
- 1 cup cubed peeled butternut squash (cut into about 1/2-inch cubes)
- 1 tsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp butter
- 1 tsp flour
- 1/3 cup 1% milk (preferably organic)
- 1 oz (about 2 Tbsp) soft goat cheese
- 1/4 cup 1% whipped cottage cheese
- 2 pinches ground nutmeg
- 1 no-boil lasagna noodle, cut into thirds (widthwise)
- 2 Tbsp shredded part-skim mozzarella cheese
Directions:
- Preheat oven to 400°F. Toss the cubed butternut squash with olive oil and season to taste with salt and pepper. Lay in an even layer on a baking sheet and cook, turning halfway through, until soft and lightly browned, about 30 minutes.
- Reduce oven heat to 350°F.
- Lightly grease an individual baking dish.
- Heat butter in a small saucepan set over medium heat. Whisk in the flour and cook, whisking, for 30 seconds. Add in the milk and cook, whisking, until slightly thickened, about 2 minutes. Remove from heat and whisk in soft goat cheese until fully melted. Season sauce to taste with salt and pepper. Stir in a pinch of ground nutmeg.
- In a small bowl, season cottage cheese to taste with salt and pepper. Stir in a pinch of ground nutmeg.
- Spoon about 1 Tbsp of the goat cheese sauce into the bottom of the prepared dish. Top with 1 piece of noodle. Spread half of the cottage cheese over the noodle.
- Evenly scatter half of the roasted butternut squash over the cottage cheese and top with about 2 Tbsp of the goat cheese sauce.
- Repeat the layers, starting with a second noodle piece followed by the remaining cottage cheese, remaining butternut squash, another 2 Tbsp goat cheese sauce, and ending with the final piece of noodle. Top with the remaining goat cheese sauce and shredded mozzarella.
- Bake at 350°F until cheese is bubbly, about 20 minutes.
- Let stand at room temperature for at least 15 minutes before eating.
Nutritional Information:
447.7 calories, 21.3 grams fat, 10.5 grams saturated fat, 6 grams fiber, 26.7 grams protein
Individual Butternut Squash Lasagna with Goat Cheese Sauce
Prep Time: 10 minutes
Cook Time: 50 minutes
Keywords: bake main vegetarian cheese butternut squash pasta fall winter
Ingredients (1 serving)
- 1 cup cubed peeled butternut squash (cut into about 1/2-inch cubes)
- 1 tsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp butter
- 1 tsp flour
- 1/3 cup 1% milk (preferably organic)
- 1 oz (about 2 Tbsp) soft goat cheese
- 1/4 cup 1% whipped cottage cheese
- 2 pinches ground nutmeg
- 1 no-boil lasagna noodle, cut into thirds (widthwise)
- 2 Tbsp shredded part-skim mozzarella cheese
Instructions
Preheat oven to 400°F. Toss the cubed butternut squash with olive oil and season to taste with salt and pepper. Lay in an even layer on a baking sheet and cook, turning halfway through, until soft and lightly browned, about 30 minutes.
Reduce oven heat to 350°F.
Lightly grease an individual baking dish.
Heat butter in a small saucepan set over medium heat. Whisk in the flour and cook, whisking, for 30 seconds. Add in the milk and cook, whisking, until slightly thickened, about 2 minutes. Remove from heat and whisk in soft goat cheese until fully melted. Season sauce to taste with salt and pepper. Stir in a pinch of ground nutmeg.
In a small bowl, season cottage cheese to taste with salt and pepper. Stir in a pinch of ground nutmeg.
Spoon about 1 Tbsp of the goat cheese sauce into the bottom of the prepared dish. Top with 1 piece of noodle. Spread half of the cottage cheese over the noodle.
Evenly scatter half of the roasted butternut squash over the cottage cheese and top with about 2 Tbsp of the goat cheese sauce.
Repeat the layers, starting with a second noodle piece followed by the remaining cottage cheese, remaining butternut squash, another 2 Tbsp goat cheese sauce, and ending with the final piece of noodle. Top with the remaining goat cheese sauce and shredded mozzarella.
Bake at 350°F until cheese is bubbly, about 20 minutes.
Let stand at room temperature for at least 15 minutes before eating.
