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Harvest Lasagna Recipe

   
 

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     Harvest Lasagna

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8

Ingredients
1 1/2 pounds peeled, seeded buttercup, kabocha, or butternut squash
3 1/2 tbsp olive oil
salt & pepper
8 oz lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed, and cut into ribbons
2 tbsp sliced fresh basil leaves
3 tbsp all purpose flour
2 cups nonfat milk
 
2 cups part skim ricotta cheese
1 large egg
2 tbsp minced fresh oregano
cooking spray
1 1/2 cups shredded part skim mozzarella

Instructions
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tbsp oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet, raost for 30 minutes or until softened. Remove from oven but keep oven on.
While squash roasts, bring a large pot of water to a boil and cook noodles 7 minutes or until al dente. Drain and rinse under cold water to prevent from sticking. In a medium skillet, heat 1 1/2 oil tsp over medium-high. Add garlic & saute for 2 minutes. Stir in kale & 1 tbsp basil. Add 1/4 cup water and cover. Cook 5 minutes, remove cover reduce heat to low, then cook 3 min more.
In a medium saucepan, heat remaining 2 tbsp oil over medium high. Add flour and whisk for 1 minute. Slowly whisk in milk & pinch of salt. Bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat. Stir ricotta into kale and add egg and oregano and stir. Season with salt & pepper. Coat a 9x13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Gently spread half ricotta mixture over noodles, top with roasted squash. Sprinkle half mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil,and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil and bake 15 minutes more to brown cheese slightly. Let lasagna rest for 5 minutes before cutting
Serving Suggestions
1 slice- 389 calories, 16g fat, 41 carbs, 21g protein, 3 g fiber


Originally Submitted
11/21/2010





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