Butternut Squash Lasagne

Please stand to the left if you don't like lasagne. No one? Who would have thought.

Here is a healthier alternative to a traditional Lasagne, this recipe was sent in my Kelly.

  • Difficulty: Medium
  • Time: 50 mins
  • Servings: 5
  • Calories: 331


For the lasagne:

  • 500g 5% mince
  • 400g Butternut squash lasagna sheets (available at most supermarkets)
  • 2 red peppers
  • 1 onion, diced
  • 1 can of chopped tomatoes
  • 250g of Passata
  • 300g fat free cottage cheese
  • 1 egg
  • 50g Reduced fat cheddar
  • Fresh parsley and sage


Step 1:

Fry the onions and peppers in FryLight until softened. Add the mince and cook until brown.

Step 2:

Add the chopped tomatoes and passata and bring to the boil, then simmer for 10-15 minutes. Take off the heat and leave to cool slightly.

Step 3:

Preheat the oven to 180 degrees. Mix the cottage cheese, egg and herbs and season it with salt and pepper.

Step 4:

Layer an ovenproof dish with a butternut squash lasagne sheet, then a layer of meat sauce and then the cottage cheese mixture. Repeat the layers and put it in the oven for 10 minutes. Reduce the oven to 160 degrees. Sprinkle the lasagne with cheddar and return to the oven for another 15 minutes. Serve with salad.

Fancy these?