Lasagna (and pasta in general) is often one of the first things people swear off when they start a new diet. After all, lasagna is packed with noodles and tons of cheese and, in many cases, too much meat.
But we’ve figured out how to put lasagna back on the menu. By replacing the meat with a whole bunch of vibrant veggies and keeping our cheese lean, we were able to create a delicious lasagna bake that is packed with flavor but won’t pack on the pounds.
Because this delicious dish counts as one SmartCarb, one PowerFuel and half of a Vegetable serving, it makes a great base for a Flex meal. (Learn more about Flex meals here).
Calories per Serving: 231
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and ½ Vegetable
- 6 lasagna noodles
- 2 cups frozen spinach, thawed and drained
- 2 cups butternut squash
- 1 tomato, sliced
- 2 cups low fat cottage cheese or ricotta cheese
- 2 eggs
- 2 tsp. Italian seasoning
- 2 cups shredded mozzarella cheese, low fat
- Zero calorie cooking spray
- Preheat oven to 350 F. Lightly coat a small casserole dish or loaf pan with cooking spray
- Cook lasagna noodles according to package directions
- Fill a medium pot with water and bring to boil. Add butternut squash and cook until soft. Drain then mash with a fork
- Combine cottage/ricotta cheese, eggs and Italian seasoning
- Lasagna Assembly:
- Place 2 lasagna noodles on bottom of casserole dish. Spread ½ of mashed butternut squash on the noodles. Top with ½ of the spinach and tomato. Add 1/3 of the cottage/ricotta cheese mixture and mozzarella cheese. Repeat.
- Top with last two lasagna noodles, then spread the rest of the cottage/ricotta cheese mixture and mozzarella.
- Cover with foil and bake for 35 minutes.
- Remove cover and bake for an additional 10 minutes.