Butternut Squash Lasagna with Caramelized Onions and Walnuts

I made this lasagne a couple months ago and was leery about it but decided it was worth a try !! hello........ YUMMY!!!

This is such a delicious lasagne and so low in fat and calories compared to the regular one we are all used to.

I baked the squash and carmelized the onions ahead of time, which made it rather quick to make.

This recipe was out of the Clean Eating Magazine . Enjoy !!!

Butternut Squash Lasagna with Caramelized Onions and Walnuts

INGREDIENTS:
•1 medium butternut squash (about 2 lbs)
•2 tsp olive oil, divided
•3 medium Spanish onions, thinly sliced
•1 cup low-fat ricotta cheese
•1/8 tsp ground nutmeg
•4 large egg whites
•1/4 cup grated Parmesan cheese
•10 sage leaves, finely chopped
•1/8 tsp sea salt
•Fresh ground black pepper, to taste
•2 cups shredded part-skim mozzarella cheese
•2 1/2 cups Everyday Marinara Sauce ( make ahead, recipe below) or used low sodium jarred type.
•1/2 lb oven-ready whole-wheat lasagna noodles (about 12 noodles; Try: DeLallo Organic Whole Wheat No-Boil Lasagna)
•1/3 cup coarsely chopped walnuts, toasted

INSTRUCTIONS:
1.Preheat oven to 375°F.
2.Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with 1 tsp oil and place, cut-sides-down, onto a parchment-lined baking tray. Bake in oven for 25 minutes, until squash is tender when pierced with a fork. Remove from oven and let cool to room temperature.
3.Meanwhile, heat remaining 1 tsp oil in a large sauté pan on medium-high. Add onions, stir and sauté for 2 to 3 minutes, until onions begin to soften. Reduce heat to medium-low and continue to cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown. Remove from heat and set aside until cooled to room temperature.
4.Scoop out flesh of squash into the bowl of a food processor. Add ricotta, nutmeg, egg whites and Parmesan and process until smooth. Add sage and season with salt and pepper. Transfer mixture to a large mixing bowl and gently fold in caramelized onions.
5.Reserve 1/2 cup mozzarella, cover and refrigerate until needed. Assemble lasagna: Cover bottom of 9 x 13-inch casserole dish with about 1/2 cup Everyday Marinara Sauce. Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup mozzarella. Repeat layers once, starting with 1/2 cup Everyday Marinara Sauce. Sprinkle walnuts evenly over mozzarella. Repeat layers once again. Finish with 1/2 cup Everyday Marinara Sauce, a layer of noodles, remaining butternut squash (about 1/3 cup, depending on size of squash) and remaining 1/2 cup Everyday Marinara Sauce. Cover dish with foil, place onto a baking tray and bake in oven for 45 minutes at 375°F. Remove foil, top lasagna with reserved 1/2 cup mozzarella and bake for an additional 15 minutes.
6.Remove lasagna from oven and allow to rest and set for 15 to 20 minutes before cutting into 12 servings. Enjoy!

Lasagna can be kept frozen for up to 3 months, refrigerated for 2 to 3 days.

OPTION: Set a small bowl with additional heated Everyday Marinara Sauce at your table so your family members can drizzle even more over top of their lasagna as desired.


Nutrients per 1½-cup serving: Calories: 260, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 34 g, Fiber: 7 g, Sugars: 8 g, Protein: 14 g, Sodium: 250 mg, Cholesterol: 20 mg

EVERYDAY MARINARA SAUCE

INGREDIENTS:
•12 medium Roma tomatoes or 5 cups jarred diced or strained plum tomatoes (no salt or sugar added)
•1 tbsp olive oil
•4 cloves garlic, chopped
•1 medium white onion, diced
•2 medium carrots, peeled and diced
•2 celery ribs, diced
•1 tbsp tomato paste
•2 sprigs fresh oregano, stems removed (about 2 tbsp leaves)
•8 basil leaves
•1/8 tsp red chile flakes, optional
•1 tbsp raw honey
•Sea salt and fresh ground black pepper, to taste

NOTE: If using jarred diced or strained tomatoes, begin instructions at Step Three.

INSTRUCTIONS:
1.Bring a pot of water to a boil over high heat. Using a small knife, remove each tomato core and cut a tiny X into the bottom end of each tomato. In a large bowl, prepare an ice bath. Immerse tomatoes into boiling water for 1 to 2 minutes or until skins begins to come off. Remove tomatoes with a slotted spoon and immerse into ice bath for about 1 minute or until cooled.
2.Once cooled, remove tomatoes from ice bath and remove skin by peeling it back from X in the bottom. Slice tomatoes in half, scoop out and discard seeds. Coarsely chop tomatoes and place into a bowl.
3.In a medium saucepot, heat oil on medium-high. Add garlic, onion, carrots and celery and sauté until onion becomes translucent and vegetables are softened. Add tomatoes, tomato paste, oregano, basil and chile flakes, if desired, and cook, stirring frequently, until sauce comes to a boil. Reduce heat to medium-low and simmer for 45 minutes to 1 hour, stirring occasionally.
4.Remove saucepot from heat and carefully purée mixture with a hand blender or in a food processor until smooth. Add honey and season with salt and pepper; mix well.
5.Ladle mixture into resealable containers, let cool to room temperature, cover and refrigerate until needed. Sauce can be kept, refrigerated, for up to 5 days or frozen for up to 2 months.

Nutrients per 1-cup serving: Calories: 70, Total Fat: 2.5 g, Sat. Fat: 0.25 g, Carbs: 12 g, Fiber: 2.5 g, Sugars: 8 g, Protein: 2.5 g, Sodium: 49 mg, Cholesterol: 0 mg