While I sit here and write this post Taylor is happily chomping away at lasagna leftovers.  We have enough to feed a small army and I couldn’t be more thrilled! I love leftovers!

The recipe is long, and the preparation takes a while but trust me….it is well worth it.  This was by far the best lasagna I have ever had.  Please make this.  Enjoy.

Recipe adapted from The Sunset Cookbook

1/4 cup olive oil, divided

1 medium onion, sliced

3 garlic cloves (1 minced. 2 whole)

2 cans crushed tomatoes (14 oz each)

1 tsp dried oregano

1 tsp each salt and pepper

6 cups cubed butternut squash (peeled of course) about two pounds

1/2 tsp thyme

1 large bunch kale

9 lasagna noodles

1 container part skim ricotta cheese

1/8 tsp nutmeg

2 cups shredded mozzarella cheese, divided

1. Preheat oven to 400.  Heat 2 tbs oil in a large pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is sort.  Add tomatoes, oregano, and 1/2 tsp salt and pepper. Reduce heat and simmer for about 30 minutes.  Set aside.

2. While sauce is cooking, in a 12-by-15 inch baking pan, sprinkle squash with thyme, remaining 2 tbs oil, and salt and pepper.  Add garlic cloves and toss squash mixture to coat evenly.  Bake until soft 10-18 minutes..  Meanwhile, bring 3 qts salted water to a boil in a large pot.

3. Reduce oven temperature to 350. Transfer squash and garlilc to a food processor and puree until smooth.

4. Tear kale leaves from stems. Boil leaves until soft. about 8 minutes. Drain; let cool and squeeze out as mush water as possible and chop finely.

5, In same pot, bring another 3 qts. salted water to a boil. add noodles and cook until tender to the bite. About ten minutes.  Drain; rinse with cool water.

6. In a medium bowl, mix ricotta, nutmeg, 1 cup mozzerella, and a dash of salt and pepper.

7. Coat bottom of a 9 by 13 inch baking dish with one third tomato sauce. Lay 3 noodles in a single layer over sauce.  Top noodles with butternut squash mixture, spreading evenly.  Sprinkle half the kale evenly over squash.  Add 3 more noodles on top.  Add ricotta mixture, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining mozzarella cheese.

8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes.  Enjoy!

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One Response to recipe!

  1. Merry says:

    I’m going to have to make this tomorrow. We’re having winter right now in Tucson so lasagna
    is perfect.

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