Butternut Squash, Kale, Mushroom Lasagna

Ingredients: Makes 12 servings


1/3 cup canola oil
1 pound fresh oyster mushrooms, cut into 1/2-inch pieces, stems discarded
1 pound sliced button mushrooms
1 pound, 8 ounces chopped kale
1/2 teaspoon salt
1 teaspoon red pepper flakes
6 cups marinara sauce
2-1/2 cups part-skim ricotta cheese
2 egg whites
1 pound, 12 ounces butternut squash (the longer and thinner the better)
1 cup part-skim shredded mozzarella cheese


  1. Preheat oven to 350 degrees F. Prepare a 13x9-inch casserole dish with cooking spray. You will need a mandolin slicer for this recipe.
  2. In a large sauce pot, heat oil over medium high heat. Add oyster and button mushrooms and saute until tender. Add kale and saute until tender. Strain using a mesh strainer, pressing out extra liquid from kale and mushrooms. Return to pot and stir in salt and crushed red pepper. Set aside.
  3. In a medium-sized bowl, combine ricotta cheese and egg whites. Set aside.
  4. To prepare "noodles," peel butternut squash. Use a mandolin to slice the long neck of the squash into 1/8-inch thick "lasagna noodles." Set aside.
  5. To assemble, layer 2 cups of marinara at the bottom, 1 layer of butternut squash noodles (do not overlap), 1-1/4 cups ricotta cheese, 3 cups mushroom/kale mixture. Repeat these same layers one more time.
  6. The final two layer are your last 2 cups of marinara sprinkled with shredded mozzarella cheese.
  7. Cover with foil and bake at 350 for 30 minutes. Turn heat up to 400 degrees F, uncover lasagna and continue baking for 10 minutes or until cheese is golden brown and bubbly.

Serving Size: 
1 cup

Nutritional Information:
275 calories, 15 g fat, 4.5 g saturated fat, 20 mg cholesterol, 410 mg sodium, 25 g carbohydrates, 6.5 g fiber, 9 g sugar, 15 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon