For the 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, finely chopped, sauteed and squeezed
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 of water to a boil and add butternut squash. Cook till fork tender. Remove from pot and place into food processor. Save the water from the pot. In a large pan, heat the oil and add onion & garlic. Cook on medium low heat until soft, about 3-4 minutes. Add puréed squash and season with salt/pepper. Add a little reserved hot water at a time to the pan to thin out sauce to desired consistency. Next, stir in shredded Parmesan and set aside. Preheat oven to 425 F. In a large bowl, combine the ricotta, kale, grated Parmesan, egg, nutmeg, salt & pepper. Spread 1/3 of the butternut sauce on the bottom of a 9×12” baking dish. Then, arrange noodles to form a single layer over the sauce. Top noodles with 1/2 of the kale ricotta mixture and spread. Add an additional 1/3 butternut sauce. Sprinkle on some shredded mozzarella. Arrange another layer of noodles, spread remaining half of the kale ricotta mixture and sprinkle with some mozzarella. Lastly, arrange final layer of noodles, pour and spread remaining butternut sauce and sprinkle with mozzarella. Bake 30 minutes, or until cooked through.
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