This is a unique twist on a vegetarian lasagna using a cheesy acorn squash sauce and organic whole grain Kamut® lasagna noodles. Earlier this week we shared Homemade Kamut Noodles and in this lasagna, we use them as well. It's a delicious weeknight dinner.
Acorn Squash Mushroom Kamut® Lasagna
Acorn squash or pumpkin puree| 3 cups
Organic low-fat Alfredo Sauce, prepared| 4 cups
Olive Oil| 2 Tbsp
Mushrooms, sliced| 2 lb
Spinach, chopped| 2 cups
Garlic, minced| 2Tbsp
Eggs| 4 large
Low-Fat Ricotta| 2 lb
Italian Seasoning| 2Tbsp.
Salt and pepper| ½ tsp each
Homemade Kamut Noodles*, 6 inches by 3-inch strips | 1 batch (about 1 lb)
Low-fat Mozzarella Cheese| 2 cups
Directions: Preheat oven to 350°. In a large bowl, combine the squash puree and prepared organic low-fat alfredo. Set aside. In a 12-inch deep skillet, saute the mushrooms in olive oil until they are well cooked and drain off all extra liquid. Add the garlic and chopped spinach and saute the mushrooms 2-3 minutes more. Remove from the heat. In a large bowl, combine the cheese filling ingredients and stir well. Prepare a large 9inch by 13-inch casserole by spraying the pan with an organic non-stick coating. Pour about 2 cups of the sauce mixture into the bottom of the casserole and spread to cover the bottom of the pan. Lay down 3-4 lasagna noodles to cover the sauce. Put 1 ½ cups of the mushroom mixture over the noodles and spread over the noodles. Add 1 ½ cups of the cheese filling and spread out. Repeat with the second layer of noodles, mushroom filling, and cheese filling. Repeat a third layer of noodles, mushroom filling, and cheese filling. Add the 4th layer of noodles. Top with all the remaining sauce. Place in the oven uncovered and bake 40-50 minutes until noodles are cooked. The last 10 minutes of baking, remove from the oven and top with Low-fat Mozzarella Cheese. Return to the oven and finish baking. Sprinkle with fresh Italian herbs if desired. Yield 16 servings.
*You may use Oven-Ready Whole Wheat Lasagna Noodles instead.
Estimated Nutritional Information: yield 16 servings, 246 calories, 13 g fat, 19 g carbohydrate, 4 g fiber, 14 g protein