Cookin’ Greens Kale & Pumpkin Lasagna

A unique yet simple lasagna recipe.  The healthy combination of greens, pumpkin and ricotta cheese make this lasagna stand out from most. Light & creamy layered along with a zesty tomato sauce.  A moist and luscious hearty dish the whole family will enjoy.

Cookin’ Greens Kale & Pumpkin Lasagna

2015-10-05 22:13:01

Serves 4

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. 1 bag (500g ) of Cookin' Greens Chopped Kale and /or Spinach (frozen )
2. 2 cans (15 oz each) 100% pure pumpkin puree
3. 2 containers (14oz) Ricotta Cheese (whole milk, soft)*
4. 1 cup marinara sauce (store bought)
5. Pinch of nutmeg
6. 1 box (16 ounces) whole wheat lasagna noodles
7. 4 garlic cloves, minced
8. 1/2 teaspoon red pepper flakes
9. 1 tbsp fresh sage, finely chopped
10. 2 cups Mozzarella, shredded*
11. 1/4 cup parsley, chopped (for garnish)
12. Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, from frozen, add Cookin’ Greens and follow stove-top preparation instructions on package. Set aside.
3. In large mixing bowl, combine ricotta, pumpkin puree and nutmeg in a bowl. Season with salt, pepper and sage. Stir until well combined.
4. In a large pot boil water. Cook whole wheat lasagna noodles according to package instructions.
5. To assemble, place 3 large tbsp. of the marinara on the bottom of a 9” by 9” inch non-stick baking dish. Add your first layer of noodles, then ricotta mixture, Cookin’ Greens, about ½ cup of marinara sauce, and about ½ cup of shredded mozzarella. Continue with layers; twice more or until you have run out of each ingredient. Top with remaining shredded mozzarella, chopped parsley and chili flakes if you desire.

Dietitian Notes :

1. Low Calorie
2. Gluten Free : Use gluten free lasagna noodles
3. Vegetarian

By Elis Halenko

Cookin' Greens http://cookingreens.com/