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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!

INGREDIENTS

  • 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

DIRECTIONS

  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

Use a “Waste Bowl”

It sounds like a silly idea to save time, but when there are lots of vegetables to prep, having a waste bowl by your side avoids extra trips to the garbage can and will save you time. If you recycle it’s even more helpful because you can select the garbage as you go, once you’re done cooking the organic garbage and the recyclable will be all separated!

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