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Ingredients
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Lasagna
Side Green Salad
Method
Lasagna
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Once cool, scoop the flesh into a bowl and mash it until smooth.
- 2
Sauté the Kale
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped kale, salt, black pepper, and Italian seasoning. Cook for about 5-7 minutes until the kale is wilted and tender.
- 3
Prepare the Cheese Mixture
In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the parmesan cheese. Mix well and set aside.
- 4
Cook the Lasagna Noodles
In a large pot, boil water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 5
Assemble the Lasagna
In a 9x13 inch baking dish, spread a thin layer of vegetable broth on the bottom. Layer 4 lasagna noodles, followed by half of the butternut squash, half of the sautéed kale, and half of the cheese mixture. Repeat this layer once more. Top with the remaining noodles, the rest of the vegetable broth, the rest of the mozzarella, and the remaining parmesan cheese.
- 6
- 7
Let It Rest
Remove the lasagna from the oven and let it sit for 10 minutes before slicing and serving.
Side Green Salad
- 8
Prepare the Salad Ingredients
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 9
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, and black pepper until well combined.
- 10
Toss the Salad
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- 11
Serve
Serve the salad alongside the butternut squash and kale lasagna.