Winter Vegetable LasagnaWinter Vegetable Lasagna
Winter Vegetable Lasagna
Winter Vegetable Lasagna
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Recipe - The Fairway Market Corporate
WinterVegetableLasagna.jpg
Winter Vegetable Lasagna
Prep Time30 Minutes
Servings12
Cook Time35 Minutes
Calories428
Ingredients
16 oz 2 packages fresh mozzarella cheese, shredded
12 oz 1½ containers Alfredo sauce, divided
11.9 oz 1 bag sweet kale chopped salad kit
8.8 oz 2 packages fresh lasagna sheets
2 tablespoons olive oil, divided
10 oz 2 packages butternut squash noodles
Sliced fresh basil for garnish (optional)
Directions

1. Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir cheese and 1¼ cups sauce. Makes about 5 cups.

 

2. In large skillet, heat 1 tablespoon oil over medium-high heat; add salad greens, and ¼ teaspoon each salt and pepper. Cook 3 minutes or until kale is tender, stirring frequently; transfer greens to plate. Makes about 2 cups.

 

3. Add remaining 1 tablespoon oil to same skillet; add squash and cook over medium-high heat 4 minutes or until tender-crisp, stirring frequently. Makes about 4 cups.

 

4. In prepared dish, spread ¼ cup sauce; top with 2 lasagne sheets, trimmed if necessary, ½ cup greens, 1⅓ cups squash, and 1¼ cups cheese-sauce mixture. Repeat layers twice; top with 2 lasagne sheets, and remaining ½ cup sauce, 1 cup cheese-sauce mixture and ½ cup greens. Sprinkle lasagna with cranberries and pumpkin seeds (from kit).

 

5. Bake lasagna 35 minutes or until lasagna sheets are tender and top is bubbling and golden brown; let stand 15 minutes. Cut lasagna into 12 pieces; garnish with fresh basil, if desired.

 

Chef Tips: Customize this recipe by swapping the Alfredo sauce with meat sauce and/or the squash noodles with part skim ricotta cheese. Mozzarella cheese grates more easily when cold. Leftover lasagna sheets can be cut into thin strips, cooked in boiling water and tossed with butter or tomato sauce.

 

Nutritional Information

  • 27 g Fat
  • 102 mg Cholesterol
  • 569 mg Sodium
  • 21 g Carbohydrates
  • 2 g Fiber
  • 20 g Protein

30 minutes
Prep Time
35 minutes
Cook Time
12
Servings
428
Calories

Shop Ingredients

Makes 12 servings
16 oz 2 packages fresh mozzarella cheese, shredded
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz
$4.49$0.28/oz
12 oz 1½ containers Alfredo sauce, divided
Bowl & Basket Alfredo Sauce, 14.5 oz
Bowl & Basket Alfredo Sauce, 14.5 oz
$3.39$0.23/oz
11.9 oz 1 bag sweet kale chopped salad kit
Fresh Express Chopped Kit Sweet Kale Salad, 11.9 oz
Fresh Express Chopped Kit Sweet Kale Salad, 11.9 oz
$5.99$0.54/oz
8.8 oz 2 packages fresh lasagna sheets
Giovanni Rana Lasagne Sheets, 6 count, 8.8 oz
Giovanni Rana Lasagne Sheets, 6 count, 8.8 oz
$6.99$0.79/oz
2 tablespoons olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
10 oz 2 packages butternut squash noodles
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$5.97 avg/ea$1.99/lb
Sliced fresh basil for garnish (optional)
Goodness Gardens Farm Fresh Basil, 2 oz
Goodness Gardens Farm Fresh Basil, 2 oz
$3.99$2.00/oz

Nutritional Information

  • 27 g Fat
  • 102 mg Cholesterol
  • 569 mg Sodium
  • 21 g Carbohydrates
  • 2 g Fiber
  • 20 g Protein

Directions

1. Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir cheese and 1¼ cups sauce. Makes about 5 cups.

 

2. In large skillet, heat 1 tablespoon oil over medium-high heat; add salad greens, and ¼ teaspoon each salt and pepper. Cook 3 minutes or until kale is tender, stirring frequently; transfer greens to plate. Makes about 2 cups.

 

3. Add remaining 1 tablespoon oil to same skillet; add squash and cook over medium-high heat 4 minutes or until tender-crisp, stirring frequently. Makes about 4 cups.

 

4. In prepared dish, spread ¼ cup sauce; top with 2 lasagne sheets, trimmed if necessary, ½ cup greens, 1⅓ cups squash, and 1¼ cups cheese-sauce mixture. Repeat layers twice; top with 2 lasagne sheets, and remaining ½ cup sauce, 1 cup cheese-sauce mixture and ½ cup greens. Sprinkle lasagna with cranberries and pumpkin seeds (from kit).

 

5. Bake lasagna 35 minutes or until lasagna sheets are tender and top is bubbling and golden brown; let stand 15 minutes. Cut lasagna into 12 pieces; garnish with fresh basil, if desired.

 

Chef Tips: Customize this recipe by swapping the Alfredo sauce with meat sauce and/or the squash noodles with part skim ricotta cheese. Mozzarella cheese grates more easily when cold. Leftover lasagna sheets can be cut into thin strips, cooked in boiling water and tossed with butter or tomato sauce.