Rachael Ray's Autumn Golden Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 277.8
- Total Fat: 14.8 g
- Cholesterol: 71.0 mg
- Sodium: 838.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.3 g
- Protein: 11.7 g
View full nutritional breakdown of Rachael Ray's Autumn Golden Vegetable Lasagna calories by ingredient
Introduction
From October 2011 Rachael Ray article "Noodling Around with Lasagna" From October 2011 Rachael Ray article "Noodling Around with Lasagna"Number of Servings: 8
Ingredients
-
1 tbls unsalted butter (recipe called for 2)
2 1/4 butternut squashed, cubed
Salt and Pepper
1 cup water
2 cups light alfreado
1 can (15 oz) pumpkin puree
1 egg
10 egg roll wrappers
1 1/4 cups shredded smoked gouda (8 oz)
8 large basil leaves
Directions
1. Melt butter in a large skillet. Add squash and water and simmer over medium heat; season with salt and pepper. Cook until the water evaporates and the squash is tender, about 13 minutes.
2. Preheat oven to 400, lightly grease a 8-inch glass baking dish and spread 1/2 cup alfreado in the bottom.
3. Wisk together pumpkin puree and egg.
4. Cut half of the egg rolls into thirds. Fill a large bowl with hot tap water and dip wrappers in as you layer to wash off the starch. Use one whole wrapper and 2-3 strips to cover the bottom of the dish in a single layer (there will be overlapping). Spread a generous 1/2 cup of pumpkin mixture on tp and sprinkle with 1/3 cup cheese. Repeat with a second layer.
5. Add a third layer of egg roll wrappers. Spread with one cup white sauce, then top with the squash, basil, and 1/3 cup cheese.
6. Add another layer of egg roll wrappers, the remaining pumpkin mixture, and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce. (THERE WILL BE EXTRA CHEESE!)
7. Cover the dish with foil and bake in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes bfore cutting.
*I imagine that this would be just as tasty with less cheese, and it would definitely have less fat!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNECKERL.
2. Preheat oven to 400, lightly grease a 8-inch glass baking dish and spread 1/2 cup alfreado in the bottom.
3. Wisk together pumpkin puree and egg.
4. Cut half of the egg rolls into thirds. Fill a large bowl with hot tap water and dip wrappers in as you layer to wash off the starch. Use one whole wrapper and 2-3 strips to cover the bottom of the dish in a single layer (there will be overlapping). Spread a generous 1/2 cup of pumpkin mixture on tp and sprinkle with 1/3 cup cheese. Repeat with a second layer.
5. Add a third layer of egg roll wrappers. Spread with one cup white sauce, then top with the squash, basil, and 1/3 cup cheese.
6. Add another layer of egg roll wrappers, the remaining pumpkin mixture, and 1/3 cup cheese. Top with the remaining egg roll wrappers, then spread with the remaining white sauce. (THERE WILL BE EXTRA CHEESE!)
7. Cover the dish with foil and bake in the upper third of the oven for 30 minutes. Uncover the dish, sprinkle the remaining 3/4 cup cheese on top and bake until golden and bubbling, about 10 minutes. Let cool for 15 minutes bfore cutting.
*I imagine that this would be just as tasty with less cheese, and it would definitely have less fat!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNECKERL.
