Harvest Lasagna

Submitted by jessi_mcg

"From the Fitness Kitchen by Shelly Sinton, posted here for safekeeping. I'm not sure about the cinnamon and nutmeg, but it looks to be worth a try..."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 9

ingredients

• 2 lbs butternut squash
• salt and pepper
• 2 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 1 shallot, chopped fine
• 8 ounces Baby Spinach, washed and left damp
• 16 ounces part-skim ricotta cheese
• 1 tablespoon fresh oregano (or 1 t dried)
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 lbs red swiss chard, stems removed and coarsely chopped
• salt and pepper
• 28 ounces marinara sauce
• 8 ounces whole wheat lasagna noodles
• 1 cup part-skim mozzarella cheese, shredded

directions

1. Poke holes all over squash with a knife or fork and microwave on high 5-6 minutes (until a knife inserts easily). Cut in half and remove seeds. Let stand 5 minutes then peel with a sharp knife and cut into thin slices. Season with salt and pepper and set aside.
2. Preheat oven to 350 and spray a 13 x 9 baking dish.
3. In a large saucepan, heat oil over medium-high heat. Cook garlic and shallot until soft, 3-4 minutes. Add spinach and cook until wilted, 3-4 minutes.
4. Transfer spinach and any liquid to a bowl to cool slightly, then stir in ricotta, oregano, nutmeg, and cinnamon. Set aside.
5. In the same saucepan, add chard and season with salt and pepper. Stir for a minute or two. Cover and cook until leaves are wilted, stirring occasionally and adding water if the pan gets too dry. Set aside.
6. Pour 1/2 c marinara on the bottom of the baking dish, spreading evenly. Lay 3 noodles in sauce. Spread half of the cottage cheese mixture on the noodles, then layer with squash. Lay 3 noodles on squash and cover with sauce. Cover with chard and spread remaining cottage cheese mixture on top. Cover with remaining noodles and pour remaining sauce on top.
7. Sprinkle with cheese and tightly cover dish with foil. Bake until sauce is bubbly and noodles are tender, 50-55 minutes. Remove foil and cook 5-10 minutes more to brown cheese. Remove from oven and let stand at least 15 minutes before serving.