Butternut Squash Lasagna Bake
  • Oil for greasingvegetable or avocado oil
  • 1 (15-ounce) can no-salt white or cannellini beansdrained and rinsed
  • 2tablespoons avocado oildivided
  • 1/2cup low-sodium vegetable broth
  • 1/8plus 1/2 teaspoon saltdivided
  • 5 whole-grain lasagna noodlesuncooked
  • 2cups fresh baby spinachloosely packed, lightly chopped
  • 4cups butternut squashabout 2 pounds
  • 1/4teaspoon pepper
  • 1/2 large yellow oniondiced
  • 8ounces mushroomssliced
  • 1tablespoon herbes de Provence
  • 2tablespoons chopped fresh sage
  • 2 large cloves garlicminced
  • 1-1/2cups shredded mozzarella cheese
  • 1/2cup shredded Parmesan cheese
  1. Lightly coat a 4-quart slow cooker’s ceramic crock insert with vegetable or avocado oil. Preheat crock in a 200 degree oven.
  2. In a food processor, purée beans. Stir in 1 tablespoon avocado oil, vegetable broth and 1/8 teaspoon salt. Set aside.
  3. Break lasagna noodles into pieces and place into a bowl along with spinach.
  4. Slice butternut squash into 1/4-inch-thick half-moons. Add to bowl with noodles and spinach, then add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss lightly and set aside.
  5. Next, sauté onion and mushrooms in remaining 1 tablespoon avocado oil until translucent, about 5 minutes. Then add herbes de Provence, sage and garlic, and cook for an additional minute. Remove from heat and toss with noodle, spinach and butternut squash mixture.
  6. Place 1/3 cup of white bean mixture onto bottom of slow cooker (but use a little more if it doesn’t cover). Pour in noodles and vegetables. Pour remaining bean mixture over top. Poke down any noodle pieces that are sticking up, so that they are covered by sauce. Sprinkle with half of the mozzarella and Parmesan.
  7. Cook for 2–3 hours on low until squash and noodles are tender. During the last 15 minutes of cooking, sprinkle with remaining cheese.
Recipe Notes
Nutrition Facts
Butternut Squash Lasagna Bake
Amount Per Serving
Calories 389 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 19mg 6%
Sodium 524mg 22%
Total Carbohydrates 50g 17%
Dietary Fiber 11g 44%
Sugars 4g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 CUPS): 389 cal, 12g fat (5g mono, 1g poly, 6g sat), 19mg chol, 524mg sodium, 50g carb (11g fiber, 4g sugars), 22g protein