Harvest Lasagna...

serves 8

(recipe from shape magazine)

1 1/2 pounds peeled, seeded buttercup kabocha or butternut squash

1/1/2 tablespoons olive oil

salt and freshly ground black pepper

8 ounces lasagna noodles

2 cloves garlic, minced

4 cups lacinato (or regular) kale, rinsed and cut into ribbons

2 tablespoons sliced fresh basil leaves

3 tablespoons all-purpose flour

3 cups nonfat milk

2 cups part-skim ricotta cheese

1 large egg

2 tablespoons minced fresh oregano

   cooking spray

1 1/4 cups shredded part-skim mozzarella

Preheat oven to 350 degrees.  Cut squash into thin slices and place on baking sheet.  Drizzle with one tablespoon olive oil and  pinch of salt and pepper, toss to coat.  Arrange in an even later on baking sheet; roast for 30 minutes or until squash is has softened.  Remove squash from oven (keep oven on).  While squash roasts, bring a large pot of water to boil.  Add noodles and cook for 7 minutes or until dente.  Drain water and rinse under cold water to prevent sticking.  

In a medium skillet, heat 1 1/2 tablespoons of olive oil on medium-heat.  Add garlic; saute 2 minutes.  Stir in kale and 1 tablespoon basil.  Add 1/4 cup water to skillet and cover; cook 5 minutes.  Remove cover, reduce heat to low; cook 3 minutes more.  Set aside.

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat.  Add flour; whisk 1 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; stir.  Season with salt and pepper.

Coat a 9x13 inch baking dish with cooking spray.  Spread 2/3 cup of sauce over the bottom.  Arrange a layer of noodles over the sauce.  Gently spread half the ricotta mixture over the noodles; top with roasted squash.  Sprinkle half the mozzarella over the squash.  Top with remaining ricotta, followed by noodles.  Top remaining sauce, basil and mozzarella.

Coat a sheet of aluminum foil with cooking spray.  Tent foil, sprayed-side down, over lasagna.  Bake 25 minutes.  Remove foil; bake 15 more minutes to brown cheese slightly.  Let lasagna rest for about 5 minutes before cutting.

Nutritional Score Per Serving

(1 slice lasagna)  389 calories, 16g fat, 7g saturated fat, 41g carbs, 21g protein, 3g fiber, 471mg calcium, 2mg iron, 279mg salt.

This is what I did...

I used whole wheat flour and noodle and fat free ricotta.  I didn’t have any oregano so I used rosemary and sage.  I also added a hint of cheyenne pepper to my sauce and I only used 2 tablespoons of olive oil for the sauce!  I also used more garlic than recipe called for!  I am learning the “art of cooking” - experiment with your personal favorite flavors!

It was the first lasagna I ever made and it was a SUCCESS!!!!