Healthy Lasagna

"Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008)"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • Preheat oven to 400°F.
  • In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
  • Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
  • While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
  • Reduce oven temperature to 350°F.
  • Transfer squash mixture to a food processor and puree.
  • Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
  • In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
  • In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
  • In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
  • Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.

Questions & Replies

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  1. A very interesting dish! Loved the butternut layer. I was worried it may be too much but it was fine. I had Recipe #194908 in the freezer making this one step easier for me, just had to season it with powdered garlic, thyme and pepper. Omitted the oil. I used 3 cups pureed. The kale I did chop but it should be fine chopped. I also squeezed of all liquid. The lasagna was a bit watery after 30 minutes with the 10 minute rest so back into the oven it went for 30 more minutes. I enjoyed the butternut my DH didn`t. The kale can be cut back to half. I did all the garlic to the tomatoes. I used the immersion blender on the tomatoes for a smoother sauce. Simmered it for 1 hour. I also did use low fat mozzarella. Nice healthy comforting meal. Thanks for the healthy eats!
  2. This is definitely a different kind of vegetarian lasagna than the creamy (with spinich) that I'm used to, & believe me, that's NOT a complaint, 'cause this is certainly a very tasty lasagna! I was tempted (but didn't) switch the whole wheat noodles to some regular ones, & we were very satisfied with the end result ~ A satisfying dish that lasted 2 of us through 3 meals! Thanks for sharing the recipe! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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