1. Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir cheese and 1¼ cups sauce. Makes about 5 cups.
2. In large skillet, heat 1 tablespoon oil over medium-high heat; add salad greens, and ¼ teaspoon each salt and pepper. Cook 3 minutes or until kale is tender, stirring frequently; transfer greens to plate. Makes about 2 cups.
3. Add remaining 1 tablespoon oil to same skillet; add squash and cook over medium-high heat 4 minutes or until tender-crisp, stirring frequently. Makes about 4 cups.
4. In prepared dish, spread ¼ cup sauce; top with 2 lasagne sheets, trimmed if necessary, ½ cup greens, 1⅓ cups squash, and 1¼ cups cheese-sauce mixture. Repeat layers twice; top with 2 lasagne sheets, and remaining ½ cup sauce, 1 cup cheese-sauce mixture and ½ cup greens. Sprinkle lasagna with cranberries and pumpkin seeds (from kit).
5. Bake lasagna 35 minutes or until lasagna sheets are tender and top is bubbling and golden brown; let stand 15 minutes. Cut lasagna into 12 pieces; garnish with fresh basil, if desired.
Chef Tips: Customize this recipe by swapping the Alfredo sauce with meat sauce and/or the squash noodles with part skim ricotta cheese. Mozzarella cheese grates more easily when cold. Leftover lasagna sheets can be cut into thin strips, cooked in boiling water and tossed with butter or tomato sauce.
- 27 g Fat
- 102 mg Cholesterol
- 569 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 20 g Protein
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Nutritional Information
- 27 g Fat
- 102 mg Cholesterol
- 569 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 20 g Protein
Directions
1. Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir cheese and 1¼ cups sauce. Makes about 5 cups.
2. In large skillet, heat 1 tablespoon oil over medium-high heat; add salad greens, and ¼ teaspoon each salt and pepper. Cook 3 minutes or until kale is tender, stirring frequently; transfer greens to plate. Makes about 2 cups.
3. Add remaining 1 tablespoon oil to same skillet; add squash and cook over medium-high heat 4 minutes or until tender-crisp, stirring frequently. Makes about 4 cups.
4. In prepared dish, spread ¼ cup sauce; top with 2 lasagne sheets, trimmed if necessary, ½ cup greens, 1⅓ cups squash, and 1¼ cups cheese-sauce mixture. Repeat layers twice; top with 2 lasagne sheets, and remaining ½ cup sauce, 1 cup cheese-sauce mixture and ½ cup greens. Sprinkle lasagna with cranberries and pumpkin seeds (from kit).
5. Bake lasagna 35 minutes or until lasagna sheets are tender and top is bubbling and golden brown; let stand 15 minutes. Cut lasagna into 12 pieces; garnish with fresh basil, if desired.
Chef Tips: Customize this recipe by swapping the Alfredo sauce with meat sauce and/or the squash noodles with part skim ricotta cheese. Mozzarella cheese grates more easily when cold. Leftover lasagna sheets can be cut into thin strips, cooked in boiling water and tossed with butter or tomato sauce.