Freezer Lasagna Food

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HEALTHY LASAGNA



Healthy Lasagna image

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

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

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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