Weight Watchers Butternut Squash Lasagna

Weight Watchers Butternut Squash Lasagna

An ordinary serving of packaged cheese ravioli can have over 330 calories-- hardly enough room for a sauce and MUFA serving! But with this easy-to-prepare recipe, you're in control of the ingredients.

Yields: 4 servings

Prep Time: 0 hours 27 mins

Cook Time: 0 hours 13 mins

Total Time: 0 hours 45 mins

1 package (12 ounces) frozen butternut squash puree

1/2 c. walnuts

1 egg yolk

1/2 c. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

24 wonton wrappers

1 tbsp. unsalted butter

2 tbsp. extra-virgin olive oil

1 tbsp. chopped fresh sage

1 tbsp. fresh lemon juice

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1. Place squash in a microwaveable bowl and cook on high power for 5 minutes. Stir until smooth and allow to cool 5 minutes.
2. Meanwhile, place the walnuts in a medium skillet and cook over medium-high heat, shaking the pan often, for 3 to 5 minutes, or until lightly toasted. Transfer to a cutting board to cool, then finely chop. Transfer the nuts to the bowl with the squash and stir in the egg yolk, 1/4 cup of the cheese, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the nutmeg. Mix well.
3. Arrange 12 wonton wrappers on a work surface. Drop 2 slightly rounded teaspoons of filling onto the center of each. Wet the edge of the wrapper with a finger dipped in water. Fold 1 corner of the wrapper diagonally over the filling to form a triangle. Gently press out any air and squeeze the edges to seal. Repeat with the remaining filling and wrappers.
4. Melt the butter in a small skillet over medium-high heat. Cook, shaking the pan occasionally, until the butter begins to brown and smell nutty. Add the olive oil and sage and cook for 1 minute. Turn the heat to low and add the lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Keep warm.
5. Bring a large pot of water to a gentle boil. Add the ravioli a few at a time and cook for 2 minutes. Drain, transfer to a large bowl, and immediately pour in the butter mixture. Toss well to coat. Sprinkle with the remaining 1/4 cup cheese and serve.
6. *Limit saturated fat to no more than 10 percent of total calories--about 17 grams per day for most women or 21 grams for most men--and sodium intake to no more than 2,300 milligrams.

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Weight Watchers Butternut Squash Lasagna

Source: https://www.prevention.com/food-nutrition/recipes/a20519264/butternut-squash-ravioli/