SUCH a delicious and nutritious vegetarian dinner. My kids loved this dish, asked me to make it again… and followed up with me when I didn’t.
For butternut squash sauce:
- 1.5 lb butternut squash, peeled & diced
- 1 tsp olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 1/3 cup shredded Parmesan cheese
- Sea salt & ground pepper to taste
For the Lasagna:
- 12 oven- ready lasagna noodles
- 1 bunch fresh kale (or 10 oz pacakaged), heated,squeezed well and finely chopped
- 15 oz container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp nutmeg
- Sea salt & pepper to taste
- Shredded mozzarella cheese
Bring a large pot to a boil and add the butternut squash. Cook till fork tender. Remove squash from pot, and place in your food processor (I had to blend in two batches). Save the water from the pot.
In a large non stick pan, heat the oil, and add the onion & garlic. Cook on medium low heat until soft (about 3-4 minutes). Add the puréed squash and season with salt and pepper. Add a little at a time of the reserved hot water to the pan, to thin out the sauce to your desired consistency. Finally, stir in the shredded Parmesan cheese and set aside.
Preheat oven to 425 F.
In a large bowl, combine the ricotta, kale, grated Parmesan cheese, egg, nutmeg, salt & pepper.
Spread 1/3 of the butternut sauce on the bottom of a 9×12” baking dish.
Arrange noodles to form a single layer over the sauce.
Top noodles with 1/2 of the kale ricotta mixture and spread.
Add additional 1/3 butternut sauce. Sprinkle some shredded mozzarella.
Arrange another layer of noodles, spread the remaining half of the kale ricotta mixture and sprinkle with some mozzarella cheese.
Lastly, arrange the final layer of noodles, pour and spread remaining butternut sauce and sprinkle with desired mozzarella cheese.
Bake for 30 minutes or until all is hot and bubbly.
Recipe yields 8-10 servings.