Ingredients for Healthy Lasagna
- 4 tablespoons olive oil
- Red Onion
- Garlic Cloves
- 28 ounces (794g) canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt + 1/4 teaspoon salt
- 1/2 teaspoon black pepper + 1/4 teaspoon black pepper
- Butternut Squash
- 1 teaspoon fresh thyme
- 1 bunch (about 10 oz) kale
- Whole Wheat Lasagna Noodles
- Part Skim Ricotta Cheese
- 1/4 teaspoon nutmeg
- Mozzarella Cheese
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How to Make Healthy Lasagna
- Preheat oven to 400°F (200°C).
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves minced garlic. Cook, stirring occasionally, for 5 minutes.
- Stir in 28 ounces (794g) canned crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Reduce heat and simmer for 30 minutes, or until thickened. Set aside.
- While the sauce simmers, in a 12x15 inch baking pan, toss 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed, with 1 tablespoon olive oil, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 4 whole garlic cloves.
- Bake for 10-15 minutes, or until squash is tender. Reduce oven temperature to 350°F (175°C).
- Transfer the baked squash to a food processor and puree.
- Meanwhile, remove stems from 1 bunch (about 10 oz) kale. Wash and boil the leaves for 5-10 minutes, or until tender. Drain and cool.
- Bring 3 quarts of water to a boil in a large pot. Add 9-12 lasagna noodles (oven-ready preferred) and cook according to package directions. Drain and rinse with cold water.
- In a bowl, combine 15 ounces (425g) ricotta cheese, 1/4 teaspoon nutmeg, 1 cup shredded mozzarella cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a 9x13 inch baking pan, spread 1/3 of the tomato sauce. Layer 3 noodles, then half of the pureed squash, and half of the kale. Repeat layers: 3 noodles, ricotta mixture, remaining kale, and 3 noodles.
- Top with the remaining tomato sauce and remaining mozzarella cheese.
- Bake for 30 minutes, or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
- For make-ahead: Assemble the lasagna as directed and refrigerate overnight. Add 10-15 minutes to baking time. For frozen lasagna, bake for 1 hour and 15 minutes from frozen.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
37g
Carbs
9g
