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Healthy Living Recipes

Deb Morgan: As I am writing this month’s recipes, nutritionist John Bagnulo is off on vacation. I always miss his bright face around here when he’s gone, but it’s the perfect opportunity to include a very delicious cheese-filled entrée as our featured recipe! Though he may not sing the praises of all the cheese I’ve included below, I know he would heartily approve of the high quantity of kale, winter squash, garlic, and extra virgin olive oil. I’ve included two vegan alternatives if you, too, would like to leave out the cheese. I hope you enjoy this recipe as much as my family does—even my youngest, who is not a big fan of greens, eats every morsel I put on her plate. Enjoy!

Harvest Lasagna

Serves 4–6.

½ pound lasagna noodles
1 large bunch lacinato kale
2 cups grape tomatoes
½ buttercup or kabocha squash or 2 yams
¼ cup extra virgin olive oil
2 cloves garlic
2 tablespoons fresh basil, sliced
2 cups ricotta cheese (preferably organic)
1 organic egg
1 tablespoon dry or 2 tablespoons fresh oregano
8 ounces organic mozzarella, grated
2 tablespoons capers
Salt and pepper as needed

Begin by cooking your lasagna noodles al dente. Rinse to cool. Wash and slice kale very thin, and slice grape tomatoes in half. Peel buttercup squash or yams, and slice into thin pieces. Set oven to 350 degrees. Toss squash or yams with 1 tablespoon olive oil and a pinch of salt and pepper, and lay yams in the lasagna baking dish, roasting until they begin to soften—about 20 minutes—while you prepare the rest of the ingredients. Meanwhile, in a sauté pan, heat 1 tablespoon olive oil and add garlic. Sauté for a few minutes, then add tomatoes, half of the fresh basil, and the kale. Stir to coat kale and tomatoes with oil. Add a ¼ cup water to pan, and cover to steam. Watch kale and continue to sauté until the kale is soft. Turn off heat, add ricotta cheese and an egg, stir to combine, and add the oregano and a pinch each of salt and pepper.

To assemble: Remove squash/yams from baking dish. Add a splash of oil. Place a layer of pasta on the baking dish and cover with half the ricotta mixture. Then layer the squash or yams as the middle layer, followed with half of the mozzarella, the other half of the ricotta mix, then the final layer of noodles. Spread 2 tablespoons olive oil over pasta, and cover with fresh basil and the remaining mozzarella. Top with the capers. Cover and bake in the oven at 350 degrees for 30 minutes; remove foil and bake for 5–10 more minutes, until cheese starts to tan.

Serve with a big yummy salad and enjoy.

Two vegan options:

  1. Substitute soft tofu for the ricotta. Just add a splash of rice vinegar and a little salt and pepper to the tofu—skip the egg and either use a vegan cheese alternative for the mozzarella or just eliminate the cheese altogether.
  2. Instead of making lasagna, use rombi noodles and make a harvest vegetable primavera. Cut the squash or yams in cubes and roast. Sauté the greens and tomatoes with olive oil, garlic, and basil. When everything is done, just toss it together. I’d also add some nice white beans (navy, cannelini, or baby lima).

Find more delicious and nutritious recipes in Kripalu Recipes.