Butternut Squash And Kale Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the kale and saut茅 until wilted, about 5 minutes. Set aside.
• STEP 3.In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. Mix well.
• STEP 4.Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
• STEP 5.Spread half of the ricotta mixture over the noodles, followed by half of the saut茅ed kale and butternut squash slices.
• STEP 6.Repeat the layers, ending with a layer of lasagna noodles. Top with the remaining tomato sauce and sprinkle with shredded mozzarella cheese.
• STEP 7.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make this recipe vegetarian, use vegetable broth instead of chicken broth in the tomato sauce.
• Feel free to add other vegetables like mushrooms or spinach to the lasagna for extra flavor and nutrients.
• If you prefer a meaty lasagna, you can add cooked ground beef or Italian sausage to the layers.
• For a gluten-free version, use gluten-free lasagna noodles or substitute with thinly sliced zucchini or eggplant.

Storage and Serving

• Serve the Butternut Squash and Kale Lasagna hot, straight from the oven.
• Garnish with fresh basil leaves for added freshness and flavor.
• Pair with a side salad or garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.