Butternut Squash and Kale Lasagna

BUTTERNUT SQUASH AND KALE LASAGNA

Lasagna, a dish made with flat noodles, cheese and sauce, can be made with all kinds of fillings.  The most common being filled with a meat Bolognese sauce.  I decided to make one that would be lighter and less calories and came up with this lovely dish.

Puree

¾ cup water or vegetable broth

½ onion minced

20 oz butternut squash peeled and cubed

2 peeled garlic cloves minced

½ teaspoon thyme

1 jar of Marinara sauce of choice

1 pound kale 

9 lasagna noodles

1 container (15 oz.) part-skim-milk ricotta cheese

1/8 teaspoon ground nutmeg

2 cups shredded low fat mozzarella cheese

¼ cup Parmesan cheese

Preheat oven to 375°.

Heat 2 tbsp. olive oil in a pot over medium heat. Add onion and minced garlic; cook, stirring occasionally about 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer about 30 minutes. Set aside.

In pot add the broth, ½ onion, red or orange pepper, cubed squash and 2 garlic cloves. Simmer until squash is tender. Salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Cook until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. Salted water to a boil in a large pot.

Reduce oven temperature to 350°. Transfer squash mixture to a food processor and purée until smooth.

Tear kale leaves from center ribs and discard ribs. In large pot of boiling water boil leaves until soft. Drain and cool then squeeze out as much water as possible and chop finely. Salt lightly.

 Bring another pot of salted water to a boil. ( or use same water from the Kale) Add noodles and cook until tender to the bite, then drain and rinse.

In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.

At the bottom of a 9- by 13-in.place about 1 cup tomato sauce. Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles next; top with ricotta; then top with remaining kale and noodles. On the very top cover noodles with remaining tomato sauce and sprinkle with remaining 1/2 cup mozzarella and ¼ cup Parmesan cheese.

 Bake lasagna about 35-40 minutes. Let stand 10 minutes before slicing.

TIPS:

·        If you want to make a little homemade sauce try this: 2 tablespoon olive oil, 2 clove garlic, ½ onion minced, 2 cans (14 oz. each) crushed tomatoes , 1 teaspoon dried oregano , About 1 tsp. each salt and freshly ground black pepper, divided

·        I added hot pepper flakes before eating.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!