Eat– for Good Health

If you want to eat healthy for life, your diet has to include foods you really, really love.  Good food makes you feel good, and after eating a serving of HARVEST LASAGNA, you’ll feel like you just got a hug from a good friend. 

Kathleen’s Harvest Lasagna 53/365  Veggie Lasagna. by jennifertomaloff

Serves 4–6.

½ pound lasagna noodles
1 large bunch lacinato kale
2 cups grape tomatoes
½ buttercup or kabocha squash or 2 yams
¼ cup extra virgin olive oil
2 cloves garlic
2 tablespoons fresh basil, sliced
2 cups ricotta cheese (preferably organic)
1 organic egg
1 tablespoon dry or 2 tablespoons fresh oregano
8 ounces organic mozzarella, grated
2 tablespoons capers
Salt and pepper as needed

Begin by cooking your lasagna noodles al dente. Rinse to cool. Wash and slice kale very thin, and slice grape tomatoes in half. Peel buttercup squash or yams, and slice into thin pieces. Set oven to 350 degrees. Toss squash or yams with 1 tablespoon olive oil and a pinch of salt and pepper, and lay yams in the lasagna baking dish, roasting until they begin to soften—about 20 minutes—while you prepare the rest of the ingredients. Meanwhile, in a sauté pan, heat 1 tablespoon olive oil and add garlic. Sauté for a few minutes, then add tomatoes, half of the fresh basil, and the kale. Stir to coat kale and tomatoes with oil. Add a ¼ cup water to pan, and cover to steam. Watch kale and continue to sauté until the kale is soft. Turn off heat, add ricotta cheese and an egg, stir to combine, and add the oregano and a pinch each of salt and pepper.

To assemble: Remove squash/yams from baking dish. Add a splash of oil. Place a layer of pasta on the baking dish and cover with half the ricotta mixture. Then layer the squash or yams as the middle layer, followed with half of the mozzarella, the other half of the ricotta mix, then the final layer of noodles. Spread 2 tablespoons olive oil over pasta, and cover with fresh basil and the remaining mozzarella. Top with the capers. Cover and bake in the oven at 350 degrees for 30 minutes; remove foil and bake for 5–10 more minutes, until cheese starts to brown.  Serve with a tossed salad to keep entire meal under 400 calories.

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