Description
A delicious and healthy lasagna made with butternut squash and kale.
Ingredients
Scale
- 2 cups butternut squash, peeled and sliced
- 2 cups kale, chopped
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add butternut squash and cook until tender.
- Add kale, salt, pepper, and nutmeg. Cook for 3 minutes.
- Spread a layer of ricotta cheese in a baking dish.
- Layer lasagna noodles, followed by butternut squash mixture and mozzarella cheese.
- Repeat layers until ingredients are used up.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
Notes
- Let it cool for 10 minutes before serving.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: butternut squash and kale lasagna