Butternut Squash, Kale, Mushroom Lasagna
At FLIK, our dietitians are huge fans of "all foods fit." Yes, even comfort food. If you do a quick search of comfort foods, you'll find lots of potatoes, bread, pasta, cream, ground beef, and CHEESE. Cheese in everything!
Rather than deny yourself of these cozy dishes, we've to a better way to enjoy them. Instead of nixing cheese and carbs, focus on adding nutrients from plenty of vegetables. We've done just that in our recipe for Butternut Squash, Kale, Mushroom Lasagna.
Looking for more healthy comfort food recipes? Give these a try this winter:
- Butternut Squash Spaghetti, Cauliflower Cream Sauce
- Cauliflower Fried "Rice"
- Mushroom Matar (Indian Mushroom and Pea Curry)
- Flourless Chocolate Brownie Cookies
Butternut Squash, Kale, Mushroom Lasagna
Don't deny yourself comfort food this winter! Instead, adding nutrients to your cozy dishes. We've done just that and loaded our lasagna with veggies in this recipe for Butternut Squash, Kale, Mushroom Lasagna.
Makes 12 servings
Ingredients
| 1/3 cup canola oil |
| 1 pound fresh oyster mushrooms, cut into 1/2-inch pieces, stems discarded |
| 1 pound sliced button mushrooms |
| 1 pound, 8 ounces chopped kale |
| 1/2 teaspoon salt |
| 1 teaspoon red pepper flakes |
| 6 cups marinara sauce |
| 2-1/2 cups part-skim ricotta cheese |
| 2 egg whites |
| 1 pound, 12 ounces butternut squash (the longer and thinner the better) |
| 1 cup part-skim shredded mozzarella cheese |
Instructions
- Preheat oven to 350 degrees F. Prepare a 13x9-inch casserole dish with cooking spray. You will need a mandolin slicer for this recipe.
- In a large sauce pot, heat oil over medium high heat. Add oyster and button mushrooms and saute until tender. Add kale and saute until tender. Strain using a mesh strainer, pressing out extra liquid from kale and mushrooms. Return to pot and stir in salt and crushed red pepper. Set aside.
- In a medium-sized bowl, combine ricotta cheese and egg whites. Set aside.
- To prepare "noodles," peel butternut squash. Use a mandolin to slice the long neck of the squash into 1/8-inch thick "lasagna noodles." Set aside.
- To assemble, layer 2 cups of marinara at the bottom, 1 layer of butternut squash noodles (do not overlap), 1-1/4 cups ricotta cheese, 3 cups mushroom/kale mixture. Repeat these same layers one more time.
- The final two layer are your last 2 cups of marinara sprinkled with shredded mozzarella cheese.
- Cover with foil and bake at 350 for 30 minutes. Turn heat up to 400 degrees F, uncover lasagna and continue baking for 10 minutes or until cheese is golden brown and bubbly.
Nutrition information per serving: 275 calories, 15 g fat, 4.5 g saturated fat, 20 mg cholesterol, 410 mg sodium, 25 g carbohydrates, 6.5 g fiber, 9 g sugar, 15 g protein
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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