Butternut Squash Lasagna

I love making these easy dishes that include a protein and vegetable serving all at once. It is filling and you don’t need anything else to go with it. I have experimented before trying to make dishes like this one and they all keep coming out great!


1 lb of any meat you prefer (I used lean ground beef)
1 jar of pasta sauce
1 butternut squash
2 Tbs of low-fat mozzarella cheese *optional

Cook and brown meat on skillet. Drain meat and add in the pasta sauce and mix well until meat mixture is warm.

In an oven safe dish start layering the lasagna starting with some meat mixture. Just cut the butternut squash into longer pieces to cover more space. The squash won’t be completely flat but that’s ok.

Sprinkle some low-fat mozzarella cheese on top and bake at 350 for 45-50 minutes until squash has softened and top is golden brown.

Eggplant Lasagna

I’ve become an expert at doing (insert vegetable) lasagna. It is so easy and what I love the most is that you make one dish and you are good to go. You get in your vegetables and protein without too much hassle.

Here I tried it with eggplant. I cut the eggplant lengthwise and placed it on a baking sheet and sprinkled it with some pepper. Bake it for about 20 minutes.

In the meantime cook about a pound of ground turkey, pork or beef with any seasoning of your liking. In this case I just added some low sodium pasta sauce to the meat.

Once ready take eggplant slices and sprinkle some olive oil on them. On an oven safe dish start layering up the meat sauce and the eggplant, starting with some sauce at the bottom.

Top off with sauce and sprinkle some low-fat cheese on top. Bake at 350 for 40-45 minutes until cheese has melted and meat sauce is bubbling up.