Butternut Squash & Kale Lasagna
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut Squash & Kale Lasagna calories by ingredient
Introduction
A modified version of a recipe I found at www.peoplesgrocery.org for Butternut Squash Lasagna using ricotta cheese and kale. I added a few new spices and halved the original. I also cut back on the amount of olive oil. A modified version of a recipe I found at www.peoplesgrocery.org for Butternut Squash Lasagna using ricotta cheese and kale. I added a few new spices and halved the original. I also cut back on the amount of olive oil.Number of Servings: 6
Ingredients
-
Whole Wheat Lasagna Noodle - 4 oz
Butternut Squash - 1.5 cups, cubed
Onions, 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 Tbsp
Olive Oil - 1 tbsp
Thyme - 1 tsp
Oregano - 1 tsp
Crushed Red Pepper Flake - 1 tsp
Salt & Pepper to Taste
Fat Free Mozzarella - 1/2 cup
Directions
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.