When we brought this recipe into the office for taste testing, people were hesitant, to say the least. It’s an orange-colored lasagna made with squash, after all…but then they gave it a try. It was a huge hit!

Makes 9 Servings | Serving Size: 1 portion

Total Time: 1 hr 55 min


  • 12 whole wheat lasagna noodles
  • 1 cup mozzarella cheese
  • 1⁄2 cup Parmesan cheese

Butternut Squash Puree

  • 2 cups butternut squash, cooked
  • 1 cup fat-free cottage cheese
  • 1⁄4 cup milk (1%)
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon nutmeg

Spinach Filling

  • 10 ounces spinach
  • 1 cup fat-free cottage cheese
  • 1⁄2 cup mozzarella cheese, grated
  • 1⁄2 cup sharp Parmesan cheese, grated
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon parsley


  1. Cut butternut squash in half. Scoop out the seeds and place cut side-down in a 9×13” pan with a cup of water. Cook at 400°F for 30-45 minutes until a fork is easily inserted.
  2. Allow to cool, then remove the squash from the skin. Reserve 2 cups. Refrigerate the rest in a sealed container for later use.
  3. Bring a large pot of water to a boil. Add lasagna noodles and cook according to package directions. Once done, remove from water with tongs and lay out on tin foil to cool.
  4. In a food processor, add the butternut squash, 1 cup cottage cheese, milk, salt, garlic, and nutmeg. Blend until smooth and creamy.
  5. Place spinach in a large saucepan with 1⁄2 cup water (or just enough to cover the bottom). Steam, covered, until the spinach is wilted and cooked through. Drain excess water and place spinach on paper towels. Press out remaining water. Chop, then mix in a small bowl with cheeses, garlic, salt, pepper, basil, oregano, and parsley. Set aside.
  6. In another 9×13” pan, layer 1⁄3 of the butternut squash puree on the bottom. Add 3 noodles, side-by-side.
  7. Next, layer 1⁄2 of the spinach mixture on top of the noodles, then cover with an additional 3 noodles.
  8. Top with butternut puree and 1⁄2 cup mozzarella cheese. Add 3 more noodles.
  9. Top with remaining spinach mixture and then 3 more noodles.
  10. Top with the remaining butternut squash puree, 1⁄2 cup mozzarella cheese, and 1⁄2 cup Parmesan cheese.
  11. Cover with tin foil and bake at 375°F for 30 minutes. Next, remove tin foil and allow to bake another 10-15 minutes until cheese is melted.
  12. Cut into 9 equal portions and Enjoy!

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