Vegetable Lasagna with Butternut Squash

 Lighter version of Lasagna from 730 calories to 363 calories

3 cups cubed peeled butternut squash

1 cup plus 1 Tbsp organic vegetable broth, divided

1 cup fat-free milk

4 garlic cloves

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

dash of ground nutmeg

2 oz cave-aged Gruyere cheese, shredded (about 1/2 cup)

3 oz par-skim mozzarella cheese, shredded (about 3/4 cup), divided

1 Tbsp olive oil

1 small onion, chopped (about 3/4 cup)

1 lb sliced cremini mushrooms

1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)

3 Tbsp pine nuts, toasted and chopped

cooking spray

handful of Parmigiano Reggiano cheese

6 whole-wheat lasagna noodles (such as Bionaturae), cooked

1.  Preheat oven to 375 degrees.

2.  Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil  Reduce heat to medium; simmer until squash is tender (about 20 minutes).  Remove from heat.

3.  Place squash mixture in a blender.  Add salt, pepper, and nutmeg.  Remove center piece of blender lid (to allow steam to escape) ;secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.  Place blended squash mixture in a bowl; add Gruyere cheese and 5 oz mozzarella cheese, stirring until cheese melts and mixture is smooth.

4.  Heat a large skillet over medium heat.  Add oil to pan, swirl to coat.  Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates.  Add chard and remain 1 Tbsp broth  Cover and cook 2 minutes or until chard wilts.  Place chard mixture in a fine sieve; drain 5 minutes.  Place chard mixture in a bowl.  Add pine nuts; toss to combine.

5.  Spread 1/2 cup squash sauce in bottom of a broiler-safe 11x7 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 noodles over sauce; top with half of chard mixture.  Dollop ricotta cheese on top of chard.  Spread half of remaining sauce over top.  Arrange 3 noodles over sauce.  Top with remaining chard mixture; top with remaining sauce.  Sprinkle evenly with remaining 5 oz mozzzarella cheese and Parmigiano-Reggiano Cheese.  Cover with foil coated with cooking spray.  Bake at 375 degrees for 35 minutes.  Uncover and bake an additional 10 minutes or until bubbly.

6.  Preheat broiler to high.  (keep lasagna in oven)

7.  Broil lasagna 3 minutes or until cheese is golden brown.  Remove from oven; let stand 10 minutes.

Lasagna Rolls

 12 lasagna noodles, cooked

olive oil

1/2 lb sausage

1/4 cup chopped onion

1 tsp garlic

jar tomato sauce

1 tsp fresh parsley

15 oz ricotta cheese

10 oz frozen spinach

1 egg

salt and pepper

3/4 cup mozzarella cheese

1/2 cup Parmesan cheese 

Brown sausage in olive oil with onions. Add garlic, tomato sauce and parsley.  Set aside.  In a bowl, mix together ricotta, spinach, egg, salt and pepper, mozzarella and Parmesan cheeses. Lay out a lasagna noodle and top with cheese mixture and then meat mixture. Roll up the filled noodle and place in a greased 9x13 pan.  Top with rest of meat sauce and sprinkle with mozzarella and Parmesan cheese. Top with parsley.  Cover with foil.  Bake in 375 degree oven for 35 minutes.

Recipe:  Nicole Schellhous

Ground Turkey Sausage Lasagna Soup

Serves: 6 Prep Time: 20 minutes Cook Time: 20 minutes

1 onion (diced)

2 tsp minced garlic

1 lb ground turkey

6 cups chicken broth

2 (15 oz) cans petite diced tomatoes (do not drain)

1 (6 oz) can tomato paste

1 tsp oregano

½ tsp Italian seasoning

3 Tbsp fresh basil (chopped)

8 whole wheat lasagna noodles (uncooked and broken into bite-sized pieces)

1 zucchini (diced)

½ cup shredded Parmesan cheese

salt and pepper, to taste

1. In a large stock pot, add onion, garlic and turkey; cook until turkey is browned. Drain grease.
2. Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil.
3. Mix will and bring to a boil.
4. Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender.
5. Stir in Parmesan cheese and add salt and pepper to taste.
   
   Recipe from:  Six Sisters

Best Lasagna

1 medium onion, chopped
1 clove garlic, minced
3 Tbsp cooking oil
1 lb ground beef
1 28 oz can tomatoes
1 can tomato paste
1 sm can tomato sauce
1 Tbsp minced parsley
1 Tbsp sugar
1 Tbsp brown sugar
1 Tbsp salt
1 Tbsp oregano
1 Tbsp ground basil
1 pkg 2 inch wide noodles
1/2 lb Monterey Jack cheese
1 cup sour cream
Parmesan cheese


Brown meat, garlic and onion together.  Add tomatoes, sauce and paste, parsley and all seasonings. Simmer.  Cook noodles.

Put noodles in layer in pan. Layer of cheese, 1/2 sour cream on top.  Pour on half sauce, repeat layers ending with sauce.  Sprinkle Parmesan cheese.  Bake at 350 degrees for 30 minutes.

Recipe from Cheryl Kirby