Description
A hearty and healthy butternut squash and kale lasagna that is perfect for a comforting meal.
Ingrédients
L'échelle
- 12 lasagna noodles
- 2 cups butternut squash, pureed
- 2 cups kale, chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a bowl, mix the butternut squash, ricotta cheese, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 4 noodles over the sauce, followed by half of the butternut squash mixture, half of the kale, and a layer of mozzarella.
- Repeat the layers, ending with noodles on top.
- Spread remaining marinara sauce on top and sprinkle with Parmesan and mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before serving.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables.
- Use gluten-free noodles for a gluten-free version.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 4g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 5g
- La protéine: 20g
- Le taux de cholestérol: 40mg
Mots-clés: butternut squash and kale lasagna