Butternut Squash & Kale Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Whole Wheat Lasagna Noodle - 4 oz Butternut Squash - 1.5 cups, cubedOnions, raw - 1/2 cup chopped Kale - 5 cups, chopped Tomato Sauce - 1 cup Egg, fresh - 1 large Sorrento Part-Skim Ricotta Cheese - 15 oz Parmesan Cheese, grated - 1/3 cup Garlic, minced - 2 TbspOlive Oil - 1 tbsp Thyme - 1 tspOregano - 1 tspCrushed Red Pepper Flake - 1 tspSalt & Pepper to TasteFat Free Mozzarella - 1/2 cup
1. Place lasagna noodles in a large bowl filled with HOT tap water and allow them to soak until ready to use. This will soften them enough for cooking without the hassle of boiling them. (Thanks Ina Garten!)
2. Pre-heat oven to 375 degrees
3. Peel and chop Butternut Squash into 1/2" dice. Steam or microwave for 6 minutes.
4. On med-high heat in a dutch oven or large saucepan, add olive oil. Saute onions for 5 minutes until translucent. Add kale and continue cooking for 5 minutes. Add salt and pepper to taste.
5. In a medium size mixing bowl, combine egg, ricotta cheese, Parmesan cheese, minced garlic, salt and pepper, thyme and oregano. Mix well.
6. Spray an 11x7" casserole dish with cooking spray. Assemble lasagna as follows:
1st layer - Tomato sauce, noodles, ricotta squash
2nd layer - Tomato sauce, noodles, ricotta, squash, kale
3rd layer - Tomato sauce, noodles, ricotta, kale
4th layer - Tomato sauce, noodles, tomato sauce, top with mozzarella cheese
7. Bake at 375 degrees for 30 minutes covered and then uncover and bake for an additional 20 minutes. Remove from oven and allow to rest for 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TONYNE.
2. Pre-heat oven to 375 degrees
3. Peel and chop Butternut Squash into 1/2" dice. Steam or microwave for 6 minutes.
4. On med-high heat in a dutch oven or large saucepan, add olive oil. Saute onions for 5 minutes until translucent. Add kale and continue cooking for 5 minutes. Add salt and pepper to taste.
5. In a medium size mixing bowl, combine egg, ricotta cheese, Parmesan cheese, minced garlic, salt and pepper, thyme and oregano. Mix well.
6. Spray an 11x7" casserole dish with cooking spray. Assemble lasagna as follows:
1st layer - Tomato sauce, noodles, ricotta squash
2nd layer - Tomato sauce, noodles, ricotta, squash, kale
3rd layer - Tomato sauce, noodles, ricotta, kale
4th layer - Tomato sauce, noodles, tomato sauce, top with mozzarella cheese
7. Bake at 375 degrees for 30 minutes covered and then uncover and bake for an additional 20 minutes. Remove from oven and allow to rest for 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TONYNE.
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 11.1 g
- Cholesterol: 76.8 mg
- Sodium: 420.1 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 6.5 g
- Protein: 18.6 g
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