4 tbsp. olive oil, divided
1 medium red onion,peeled and sliced
2 peeled garlic cloves ( 1 minced, 2 left whole)
3 cans (14 oz ea ) crushed tomatoes
1 tsp. dried oregano
1 ea. salt and fresh ground black pepper
5 cups (2 lbs) butternut squash pelled an dcut into ½ in cubes
½ tsp. dried thyme
1 lb. Lacinato Kale (dinosaur or Tuscan kale)
9 whole wheat lasagna noodles (about 8 oz.)
1 (15 oz) ricotta cheese
1/8 tsp. ground nutmeg
2 cups shredded mozzarella cheese, divided
Preheat oven to 400. Heat 2 tbsp. olive oil in a 2 – 3 qt pot over medium heat. Add onion and minced garlic, cook stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano and ½ tsp salt ½ pepper. Reduce heat and simmer until thick, about 30 minutes.
While sauce is cooking, in a glass baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 – 15 minutes.
Meanwhile bring 3 qts. of salted water to boil in large pot.
Reduce oven to 350. Transfer squash and garlic to food processor and puree until smooth.
Tear kale leaves from center ribs and discard ribs. Boil leaves until soft 5 – 8 minutes. Drain and cool. Blot dry and then chop finely.
Bring 3 qts salted water to boil and add noodles and cook until tender to the bite. About 10 minutes.
In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining ½ tsp ea salt and pepper.
Coat the bottom of the 9 X 13 in pan with 1/3 of tomato mixture (1 ½ cups)
Lay 3 noodles in a singe layer over sauce. Top noodles with squash, spreading evenly. Sprinkle ½ of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle remaining mozzarella .
Bake lasagne until juices are bubbling and cheese is melted, about 30 minutes. Let stand for 10 minutes before slicing.
424 cal. 15 g fat 52 carb 20 g protein per serving
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