Harvest Lasagna
- Number of Servings: 8
Ingredients
1½ cups flour2 large eggs½ tsp salt2 tbsp water½ lb. butternut squash¼ cup extra virgin olive oil4 cloves garlic4 cups kale2 tablespoons fresh basil, sliced2 cups ricotta cheese2 cups mozzarella, gratedSalt and pepper as needed
Make the noodles by combining the flour, eggs, salt and water into a dough. Let rest 30 min to relax the glutens. Break into 8 pieces & roll each through pasta attachment from largest to very smallest. Layer with olive oil spritz between layers.
Wash and slice kale very thin. Peel squash and slice into thin pieces. Set oven to 350 degrees. Toss squash with 1 tablespoon olive oil and a pinch of salt and pepper, and lay squash in the lasagna baking dish, roasting until they begin to soften—about 20 minutes—while you prepare the rest of the ingredients. Meanwhile, in a sauté pan, heat 1 tablespoon olive oil and add garlic. Sauté for a few minutes, then the kale. Stir to coat kale with oil. Add a ¼ cup water to pan, and cover to steam. Watch kale and continue to sauté until the kale is soft, about 5 minutes. Turn off heat, add ricotta cheese and a pinch each of salt and pepper.
To assemble: Remove squash from baking dish. Add a splash of oil. Place a layer of pasta on the baking dish and cover with half the ricotta mixture. Then a layer of noodles, then a layer of squash as the middle layer, topped with ½ the mozzarella, and a layer of noodles. Followed with another layer of noodles, the other half of the ricotta mix, then the final layer of noodles. Spread the remaining mozzarella then cover and bake in the oven at 350 degrees for 30 minutes; remove foil and bake for 5–10 more minutes, until cheese starts to tan.
Number of Servings: 8
Recipe submitted by SparkPeople user BUMBBLES21.
Wash and slice kale very thin. Peel squash and slice into thin pieces. Set oven to 350 degrees. Toss squash with 1 tablespoon olive oil and a pinch of salt and pepper, and lay squash in the lasagna baking dish, roasting until they begin to soften—about 20 minutes—while you prepare the rest of the ingredients. Meanwhile, in a sauté pan, heat 1 tablespoon olive oil and add garlic. Sauté for a few minutes, then the kale. Stir to coat kale with oil. Add a ¼ cup water to pan, and cover to steam. Watch kale and continue to sauté until the kale is soft, about 5 minutes. Turn off heat, add ricotta cheese and a pinch each of salt and pepper.
To assemble: Remove squash from baking dish. Add a splash of oil. Place a layer of pasta on the baking dish and cover with half the ricotta mixture. Then a layer of noodles, then a layer of squash as the middle layer, topped with ½ the mozzarella, and a layer of noodles. Followed with another layer of noodles, the other half of the ricotta mix, then the final layer of noodles. Spread the remaining mozzarella then cover and bake in the oven at 350 degrees for 30 minutes; remove foil and bake for 5–10 more minutes, until cheese starts to tan.
Number of Servings: 8
Recipe submitted by SparkPeople user BUMBBLES21.
Nutritional Info Amount Per Serving
- Calories: 310.8
- Total Fat: 12.1 g
- Cholesterol: 97.9 mg
- Sodium: 467.9 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 3.9 g
- Protein: 17.5 g
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