My Vers Harvest Lasagna Recipe

Looking for an easy My vers Harvest Lasagna recipe? Learn how to make My vers Harvest Lasagna using healthy ingredients.


Submitted by carolinernknprice

Makes 8 servings



makes 8 servings, can use squash instead of pumpkin and kale instead of spinach like original

Recipe Ingredients for My vers Harvest Lasagna

20 ounces frozen chopped spinach
2 cups Pumpkin
3 tablespoons extra virgin olive oil
8 ounces lasagna noodles
1/2 teaspoon garlic powder
2 tablespoons chopped basil
2 tablespoons chopped oregano
3 tablespoons all purpose flour
2 cups Milk, Nonfat, Fluid
2 cups part skim ricotta cheese
1 large egg
7 1/2 ounces g) (ounces g) (cup g) 1.75 cups shredded part-skim mozzarella

Recipe Directions for My vers Harvest Lasagna

  1. preheat oven to 350 cut pumpkin into thin slices, season w/ salt and pepper and drizzle with 1 T oil. Toss to coat and roast 30 mins or until softened.

  2. boil large pot of water and cook noodles 7 mins or until al dente. drain and rinse noodles in cold water.

  3. in med skillet heat 1.5 T oil on medium high, add garlic (can use 2 cloves), saute 2 mins. stir in spinach and 1T basil. add 1/4 cup water if needed and cover, or uncover if needed, and cook 5 mins.

  4. in med saucepan, heat 2 T oil over med high, add flour, whisk 1 min. slowly whisk in milk and pinch salt, boiling, whisking constantly. continue whisking 2 mins or until white sauce is thickened.

  5. stir ricotta into kale and add egg and oregano. season with salt and pepper.

  6. coat 9 by 13 inch baking dish with oil, spread 2/3 white sauce over bottom and arrange noodle layer over sauce. spread 1/2 ricotta mix over noodles gently and top with pumpkin. spread 1/2 mozzarella over squash and top with remaining ricotta mix. top with noodles. cover with remaining white sauce, basil, and mozzarella.

  7. coat aluminum foil with oil and tent, sprayed side down over lasagna. bake 25 mins at 350, remove foil and bake another 15 mins to brown cheese slightly. let rest 5 mins before cutting.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 326.5g
Amount Per Serving
Calories
360
Calories from Fat
147
% Daily Value*
Total Fat
16.3g
25%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
71mg
24%
Sodium
359mg
15%
Potassium
744mg
21%
Total Carbohydrates
31.5g
11%
Dietary Fiber
2.8g
11%
Sugars
4.4g
Protein
22.8g
Vitamin A 208% Vitamin C 39%
Calcium 54% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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