HEALTHY LASAGNA
Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008)
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
- Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
- While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
- Reduce oven temperature to 350°F.
- Transfer squash mixture to a food processor and puree.
- Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
- In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
- In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
- In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
- Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.
Nutrition Facts : Calories 324.2, Fat 18.2, SaturatedFat 7.5, Cholesterol 39.6, Sodium 571.4, Carbohydrate 27.5, Fiber 4.8, Sugar 6.1, Protein 16.7
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simonpetertheacrobat
[email protected]This recipe is a bit too healthy for my taste. I prefer a more traditional lasagna with lots of cheese and meat.
Tapiwa Muzanenhamo
[email protected]I'm not sure what went wrong, but my lasagna turned out dry and bland. I followed the recipe exactly, so I'm not sure what happened.
SR Gaming
[email protected]This lasagna is a bit time-consuming to make, but it's worth it. The end result is a delicious and healthy meal that the whole family will enjoy.
Sanwal Waqar Vicky
[email protected]I made this lasagna for a potluck, and it was a huge hit! Everyone loved it, and I got several requests for the recipe.
Salman Qtashi
[email protected]This lasagna is a great way to use up leftover vegetables. I added some chopped spinach, mushrooms, and zucchini, and it turned out great!
Tylo Kenny
[email protected]I'm not a huge fan of lasagna, but this recipe changed my mind. It's so light and flavorful, and it's not as heavy as traditional lasagna.
Famous riahh
[email protected]This lasagna is delicious! The ricotta and spinach filling is so creamy and flavorful, and the zucchini noodles add a nice touch of lightness.
Henry Hansen
[email protected]I've made this lasagna several times now, and it's always a hit with my family and friends. It's the perfect comfort food for a cold winter night.
William Stroud
[email protected]This recipe is a great way to sneak in some extra veggies for my picky eaters. They loved the lasagna, and they had no idea they were eating healthy!
Alessandra Iannelli
[email protected]I'm always looking for healthy lasagna recipes, and this one definitely fits the bill. It's light and flavorful, and it didn't weigh me down like some other lasagna recipes.
ariadna abella
[email protected]This lasagna is a game-changer! It's so flavorful and satisfying, yet it's also healthy. I love that it's packed with veggies and lean protein.