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12 lasagna noodles, prepared
according to package directions
2 (15.5) ounce cans pumpkin
puree
2 eggs, beaten
¼ cup Parmesan, grated
1 cup part skim mozzarella,
shredded
2 tablespoons fresh sage,
minced
4 packed cups kale, stems removed
and chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 tablespoons dry
couscous
Method of Preparation
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Preheat oven to 350°F. In a bowl whisk together pumpkin puree, eggs, and
Rancher Rub; set aside. In a separate bowl combine the Parmesan, mozzarella, and
sage; set aside. In a nonstick skillet heat the Grapeseed Oil over medium heat.
Add the kale and Garlic Galore; sauté until kale is wilted, about 3 minutes.
Transfer to a bowl and set aside. In a saucepan melt the butter over medium
heat. Whisk in the flour, cook for 1 minute. Add the milk and Alfredo mix and
whisk until smooth. Stirring often, heat the mixture over medium heat until it
begins to thicken slightly, about 5 minutes. Do not let the mixture boil. Grease
a 9 x 9 baking dish. Pour about half of the Alfredo sauce in bottom of dish. Add
layer of noodles (they may need to be trimmed) then spread noodles with half of
pumpkin mixture. Add another layer of noodles, followed by half of the
mozzarella and Parmesan mixture. Add all of the sautéed kale. Sprinkle kale with
all of the couscous. Add layer of noodles. Spread noodles with remaining pumpkin
mixture. Top with remaining mozzarella and Parmesan mixture. Add one last layer
of noodles. Pour remaining Alfredo sauce over everything. Cover with foil and
bake for 30 minutes. Remove foil and bake for another 15 minutes. Let lasagna
cool 10 minutes before serving. Calories 390; Fat 15g; Saturated Fat 7g;
Carbohydrates 49g; Fiber 5g; Protein 17g; Cholesterol 75mg; Sodium 380mg
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Meal Type:
Dinner Favorites,Meals Under 450 Calories
,Vegetarian |
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Wildtree Product(s):
Alfredo Extraordinaire Alfredo
Extraordinaire (large Plastic) Garlic Galore Seasoning Blend Rancher Steak
Rub Rancher Steak Rub (large Plastic) |
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