Whole-wheat Lasagna with Butternut Squash and Kale

Whole-wheat Lasagna with Butternut Squash and Kale
Photo by Annabelle Breakey

Ingredients

  • 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
  • 2 cups shredded mozzarella cheese, divided
  • 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
  • 2 cans (14 oz. each) crushed tomatoes
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon dried oregano
  • 4 tablespoons olive oil, divided
  • + 6 more ingredients
    • 1 container (15 oz.) part-skim-milk ricotta cheese
    • ½ tsp. dried thyme
    • 9 whole-wheat lasagna noodles (about 8 oz.)
    • About 1 tsp. each salt and freshly ground black pepper, divided
    • 1 medium red onion, peeled and sliced
    • 3 peeled garlic cloves (1 minced, 2 left whole)

1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 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 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors...

View full recipe at My Recipes

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