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Nutritional Recipes

Healthy Fall Vegetables Lasagna

Written by COA Nutrition Team On October 4, 2017

This lasagna recipe is healthy, vegetarian, perfect for the Fall and Winter season and popular with kids! The pumpkin spice and sage give this dish that fall warm feel that we love so much!


  • 1 cups chopped butternut squash
  • 1 cup chopped cauliflower (or broccoli)
  • 1 cup chopped leeks
  • ½ cup chopped carrots
  • ½ cup chopped red peppers
  • 2 tablespoons minced garlic
  • 2 tablespoons of finely chopped sage (optional)
  • 1 tablespoon olive oil
  • 1 cup low fat ricotta cheese
  • 1 egg
  • 2 cups fresh spinach
  • 2 cups tomato sauce
  • 12 uncooked oven-ready whole grain lasagna noodles
  • 1 cup low fat mozzarella cheese, shredded
  • 1 teaspoon of pumpkin spice
  • Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Sauté the leeks, garlic, and sage in the oil over medium high heat. Add veggies and sauté until tender; add pumpkin spice and salt and pepper to taste. Set aside.
  3. Whisk egg into ricotta cheese and stir in fresh spinach.
  4. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles, ½ cup ricotta mixture, ½ of the veggies, and ¾ -cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
  5. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
  6. Let it sit for 7 to 10 minutes. Serve warm.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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