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Friday, May 1, 2015

Healthy Lasagna

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 4 tablespoons olive oil, divided
  • 1 red onion, peeled and sliced
  • 3 garlic cloves, peeled (1 minced, 2 left whole)
  • 2 (14 1/2 ounce) cans tomatoes, crushed
  • 1 teaspoon oregano, dried
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups butternut squash, peeled and cut into cubes
  • 1/2 teaspoon thyme, dried
  • 1 lb kale
  • 9 whole wheat lasagna noodles
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1/8 teaspoon nutmeg, ground
  • 2 cups mozzarella cheese, divided

Recipe

  • 1 preheat oven to 400°f.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 reduce oven temperature to 350°f.
  • 6 transfer squash mixture to a food processor and puree.
  • 7 tear kale leaves from ribs --discard ribs. boil leaves for 5-10 minutes or until soft. drain and let cool.
  • 8 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.
  • 9 in a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
  • 10 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.
  • 11 bake for 30 minutes and let stand 10 minutes before serving. for make ahead directions see description.

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