Try this Harvest Lasagna recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 350 degrees Fahrenheit. Cut squash into thin slices and place onto baking sheet. Drizzle with 1 tablespoon oil and pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet. Roast for 30 minutes or until squash has softened. Remove squash from oven and leave oven on.
While squash roasts, bring a large pot of water to boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking.
In a medium skillet, heat 1 1/2 teaspoons of olive oil over medium-high heat. Add garlic, sauté 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook for five minutes. Set aside to cool.
In a medium saucepan heat remaining 2 tablespoons of olive oil, over medium-high heat. Add flour, whisk for one minute. Slowly whisk in milk and a 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, add egg and oregano and mix well. Season with salt and pepper.
Coat a 9 x 13 baking dish with cooking spray. Spread 2/3 cup of the white sauce over the bottom. Arrange a layer of noodles on top of the sauce. Gently spread half the ricotta mixture over noddles; top with roasted squash. Sprinkle half of the mozzarella over squash. Top with remaining ricotta, followed by a layer of 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 for 25 minutes. Remove foil and bake for additional 15 minutes or until cheese is slightly browned. Let lasagna rest for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2772g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3576 | ||
Calories from Fat: 1245 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.3g | 184 % | |
Saturated Fat 75.2g | 376 % | |
Monounsaturated Fat 44.9g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 640.2mg | 197 % | |
Sodium 3376.8mg | 116 % | |
Potassium 7193.8mg | 189 % | |
Total Carbohydrate 387.7g | 114 % | |
Dietary Fiber 29.9g | 120 % | |
Sugars, other 357.7g | ||
Protein 212g | 303 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3576
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