Recipe by ellie_
Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008)
Top Review by Rita~
A very interesting dish! Loved the butternut layer. I was worried it may be too much but it was fine. I had Recipe #194908 in the freezer making this one step easier for me, just had to season it with powdered garlic, thyme and pepper. Omitted the oil. I used 3 cups pureed. The kale I did chop but it should be fine chopped. I also squeezed of all liquid. The lasagna was a bit watery after 30 minutes with the 10 minute rest so back into the oven it went for 30 more minutes. I enjoyed the butternut my DH didn`t. The kale can be cut back to half. I did all the garlic to the tomatoes. I used the immersion blender on the tomatoes for a smoother sauce. Simmered it for 1 hour. I also did use low fat mozzarella. Nice healthy comforting meal. Thanks for the healthy eats!
- 4 tablespoons olive oil, divided
- 1 red onion, peeled and sliced
- 3 garlic cloves, peeled (1 minced, 2 left whole)
- 2 (14 1/2 ounce) cans tomatoes, crushed
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups butternut squash, peeled and cut into cubes
- 1⁄2 teaspoon thyme, dried
- 1 lb kale
- 9 whole wheat lasagna noodles
- 1 (15 ounce) container part-skim ricotta cheese
- 1⁄8 teaspoon nutmeg, ground
- 2 cups mozzarella cheese, divided
Directions See How It's Made
- Preheat oven to 400°F.
- In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
- Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
- While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
- Reduce oven temperature to 350°F.
- Transfer squash mixture to a food processor and puree.
- Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
- In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
- In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
- In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
- Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.