Lunch: Vegetable Lasagna

Recipe by Woman's Day Kitchen It may include a white sauce, but this lasagna is still better for you than most versions, with vitamin-rich fresh kale and grape tomatoes along with part-skim mozzarella and ricotta cheeses.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Vegetable Lasagna

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 tbsp. olive oil
4 c. sliced onions
1 lb. fresh kale, stems removed, leaves washed
1/4 tsp. salt
1/4 tsp. Pepper
1 pkt (1.8 oz) white sauce mix
9 oven-ready lasagna noodles (from an 8-oz box)
1 tub part-skim ricotta cheese
1 pt. cherry or grape tomatoes
1 package shredded part-skim mozzarella cheese

Instructions

Heat oven to 375 °F. Grease a 13 x 9 x 2-in. baking dish.
Heat oil in a large saucepan. Add onions; sauté until golden. Stir in kale, salt and pepper; cook 4 minutes, or until kale wilts.
Spoon a thin layer of white sauce in baking dish. Top with 3 noodles, not overlapping. Spread with half the ricotta cheese, covering noodles completely. Top with layers of half the kale, half the tomatoes and 1/3 the remaining sauce. Sprinkle with 1 ⁄3 the mozzarella cheese. Repeat layers once. Top with remaining 3 noodles; cover completely with remaining sauce and sprinkle with remaining cheese. Cover with nonstick foil.
Bake 50 minutes. Uncover and bake 10 minutes longer until center is hot (see Note).

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