Opis
A delicious butternut squash and kale lasagna that combines rich flavors and healthy ingredients.
Składniki
Skala
- 12 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 3 cups kale, chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instrukcje
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add butternut squash and cook until tender, about 10 minutes.
- Stir in chopped kale and cook until wilted.
- In a bowl, mix ricotta cheese, salt, pepper, oregano, and basil.
- Spread a layer of the ricotta mixture on the bottom of a baking dish.
- Layer 4 lasagna noodles over the ricotta.
- Add half of the butternut squash and kale mixture, then sprinkle with mozzarella and parmesan.
- Repeat the layers, finishing with noodles and remaining cheese on top.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Uwagi
- Substitute gluten-free noodles for a gluten-free version.
- Use fresh herbs for a brighter flavor.
- Can be made ahead and stored in the fridge before baking.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 45 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 5g
- Sód: 600mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 4g
- Białko: 18g
- Cholesterol: 50mg
Słowa kluczowe: butternut squash and kale lasagna