Recipe by Nancy Wei, Revolution Foods Nutritionist

Lasagna with Butternut Squash and Kale is a delicious and nutritious alternative to traditional Lasagna Bolognese.  This seasonal and sustainable spin on meat lasagna is low in cholesterol, saturated fat and jam-packed with important vitamins, minerals, protein and fiber. 

Ingredients

• 1 8 ounce pack oven-ready lasagna noodles
• 1 medium to large butternut squash (enough for 3 cups peeled and diced)
• 1 large onion
• 1 bunch kale (about 10 Cups raw)
• 1 16 ounce jar tomato marinara sauce
• 2 eggs
• 2 15 ounce containers low-fat ricotta cheese
• 3/4 Cup grated parmesan cheese
• 5 sprigs fresh thyme
• 5 sprigs fresh oregano
• 3 Tbsp. olive oil
• Salt and pepper to taste

Procedure

1. Pre-heat oven to 375 degrees.
2. Peel and chop Butternut Squash to ½" dice.  Steam or microwave for 6 minutes.
3. Chop onions to ¼" dice.
4. Wash and chop kale greens to ½" size.
5. On med to high heat in a dutch oven or large sauce pan, add olive oil. Sauté onions for 5 minutes or until clear and translucent. Add kale and continue cooking for 5 minutes.  Add Salt and Pepper to taste.
6. In a medium size mixing bowl, combine eggs, ricotta cheese, ½ c of parmesan cheese (reserve ¼ cup to pass around the table), thyme and oregano.  Mix well.
7. Grease a 9x13" glass / Pyrex baking dish with olive oil or cooking spray. Assemble lasagna as listed at bottom.
8. Bake at 375 degrees for 30 minutes covered, then for an additional 20 minutes uncovered.  Remove from oven, let rest for 5 minutes, and enjoy!