Saturday, June 1, 2013

~an eating clean dinner recipe~

I do not eat clean.
I admire all the people that can do it, but I would just miss my cookie dough too much.
However, the idea is enticing to me.
I have a couple back issues of Clean Eating Magazine and I was flipping through them and came across a recipe that looks very yummy.
I haven't made it yet, but thought I'd share in case it looks like something you'd like to make!

I love squash so I am dying to try this.....

Butternut Squash Lasagna with Caramelized Onions & Walnuts

Serves: 12
Hands-on time: 30 minutes
Total time: 2 hours
  • 1 medium butternut squash (about 2 lb)
  • 2 tsp olive oil, divided
  • 3 medium Spanish onions, thinly sliced
  • 1 cup low-fat ricotta cheese
  • 1/8 tsp ground nutmeg
  • 4 large egg whites
  • 1/4 cup grated Parmesan cheese
  • 10 sage leaves, finely chopped
  • 1/8 tsp sea salt
  • Fresh ground black pepper, to taste
  • 2 cups shredded part-skim mozzarella cheese
  • 2 1/2 cups Everyday Marinara Sauce
  • 1/2 lb oven-ready whole-wheat lasagna noodles, about 12 noodles (TRY: DeLallo Organic Whole Wheat No-Boil Lasagna)
  • 1/3 cup coarsely chopped walnuts, toasted
  1. Preheat oven to 375°F.
  2. Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with 1 tsp oil and place, cut sides down, onto a parchment-lined baking tray. Bake in oven for 25 minutes, until squash is tender when pierced with a fork. Remove from oven and let cool to room temperature.
  3. Meanwhile, heat remaining 1 tsp oil in a large sauté pan on medium-high. Add onions, stir and sauté for 2 to 3 minutes, until onions begin to soften. Reduce heat to medium-low and continue to cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown. Remove from heat and set aside until cooled to room temperature.
  4. Scoop out flesh of squash into the bowl of a food processor. Add ricotta, nutmeg, egg whites and Parmesan and process until smooth. Add sage and season with salt and pepper. Transfer mixture to a large mixing bowl and gently fold in caramelized onions.
  5. Reserve 1/2 cup mozzarella, cover and refrigerate until needed. Assemble lasagna: Cover bottom of 9 x 13-inch casserole dish with about 1/2 cup Everyday Marinara Sauce. Top with a single layer of lasagna noodles, overlapping slightly, then 1 cup butternut squash mixture and 1/2 cup mozzarella. Repeat layers once, starting with 1/2 cup Everyday Marinara Sauce. Sprinkle walnuts evenly over mozzarella. Repeat layers once again. Finish with 1/2 cup Everyday Marinara Sauce, a layer of noodles, remaining butternut squash (about 1/3 cup, depending on size of squash) and remaining 1/2 cup Everyday Marinara Sauce. Cover dish with foil, place onto a baking tray and bake in oven for 45 minutes at 375°F. Remove foil, top lasagna with reserved 1/2 cup mozzarella and bake for an additional 15 minutes.
  6. Remove lasagna from oven and allow to rest and set for 15 to 20 minutes before cutting into 12 servings. Enjoy! Lasagna can be kept frozen for up to 3 months, refrigerated for 2 to 3 days.
Nutrients per 1½-cup serving: Calories: 260, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 34 g, Fiber: 7 g, Sugars: 8 g, Protein: 14 g, Sodium: 250 mg, Cholesterol: 20 mg
Try roasting the squash the evening before you put this lasagna together. The caramelized onions may also be prepared ahead of time. Prepare both in large batches and refrigerate in 1-cup servings. To use, simply drain any excess water and use as desired. By using these time-saving tips, you can whip up our veggie lasagna in about 1 hour!

Recipe from here.

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