Tuesday, 11 February 2014

BUTTERNUT SQUASH AND SPINACH LASAGNA WITH YOGHURT TOPPING

Not only will this light veggie lasagne with sweet earthy flavours tickle your taste buds it is lower in calories and fat than your traditional version. I replaced the parmesan cheese with mozzarella and replaced the b├ęchamel sauce with a combination of ow fat natural yoghurt and egg.

INGREDIENTS
~200g Butternut squash
~100g Spinach (I used frozen)
1 onion
Lasagne sheets
1 onion
1 tsp Nutmeg
½ mozzarella ball, grated
1 tsp Nutmeg

Topping:
~500g low fat natural yoghurt
2 eggs

METHOD
1. Chop the onion and butternut squash into small chunks. Mix with 1 tsp of olive oil and roast for ~30 min.
2. Whilst the onion and squash are roasting prepare the yoghurt topping by whisking the 2 eggs then mixing with the yoghurt.
3. Mix the roasted onion and squash with the defrosted spinach, ¼ grated mozzarella ball and 1 tsp of nutmeg.
4. Layer a baking dish with mixture then top with lasagne sheets. Repeat with another layer of mixture and finish with another layer of sheets.
5. Top with the yoghurt mixture and sprinkle over the remaining ¼ of the grated mozzarella.
6. Bake in the oven for at 180C for 35-40 min.
7. Serve and enjoy J

Tip: Accompany with a fresh salad.





*Bon Appetite* :)

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