Thursday, May 31, 2012

Roasted Butternut Squash & Kale Lasagna

So I'm not usually one to eat vegetarian meals on regular occasions. In fact, I can't remember a lot of meals (lunch/dinner) where I didn't include meat or fish of some kind. Last week, we watched the documentary Forks Over Knives which talks about eating plant-based meals to increase health benefits. There are definitely a bunch of different things to consider but we going to make an effort to eat more veggies and less meat at some of our meals. I came across some fun recipes for veggie lasagna's on Pinterest and decided to give one a try.

I found this recipe for Butternut Squash and Kale lasagna and thought I would try it but with a few changes. We had recently had a great Zucchini Lasagna in Tofino with some friends and wanted to add that into it too. What ended up happening was a bunch of veggies thrown in with the squash, kale and yummy ricotta. This made us enough to eat for a week! (although we are only two people so it doesn't take much). Enjoy!

  • Ingredients
  • 4 tablespoons olive oil, divided
  • 1 medium red onion, peeled and sliced
  • 3 peeled garlic cloves (1 minced, 2 left whole)
  • 2 cans (14 oz. each) crushed tomatoes
  • 1 teaspoon dried oregano
  • About 1 tsp. each salt and freshly ground black pepper, divided
  • 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
  • 1/2 tsp. dried thyme
  • 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
  • 9 whole-wheat lasagna noodles (I used about 12)
  • 1 container (15 oz.) part-skim-milk ricotta cheese
  • 1/8 teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese, divided


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 are combined, about 30 minutes. Set aside.

2. While sauce is cooking, in a 12- by 15-in. 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 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.

3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.(I just mashed with a fork and it turned out ok!)

4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely. (I steamed kale leaves instead of boiling)

5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.

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

7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). 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 on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella. (I added a layer of zucchini and it was really yummy!)

8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.

Here is the original link from My Recipes

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