Vegetarian

Kale and Winter Squash Lasagna is for Dinner.

Kale and Winter Squash Lasagna takes several minutes to prepare.

Kale and Winter Squash Lasagna takes several minutes to cook.

Kale and Winter Squash Lasagna makes 8 servings.

The ingredients for Kale and Winter Squash Lasagna are:

3 T olive oil
1 medium red onion, thinly sliced
2 cloves garlic minced or crushed
10 roma tomatoes, diced
1 tsp each salt and pepper
1 T balsamic vinegar
4 cups cooked winter squash (Butternut, pumpkin or buttercup work well)
1 lb kale, ribs removed and washed
9 whole wheat lasagna noodles
15oz ricotta cheese
1 egg
1/4 cup parmesan cheese
1/4 tsp salt
1/8 tsp ground nutmeg
1/4 tsp pepper
10 oz sliced provolone cheese

Here is how you make Kale and Winter Squash Lasagna:

Tomato Sauce: 1) Saute olive oil and onion until onions are soft (about 10 min). 2) Add garlic to this and saute for another minute 3) Add diced tomatoes, 1 tsp salt and 1/2 tsp pepper and cook for approximately 15min over medium-high heat. 4) Add balsamic vinegar Steam Kale: Steam Kale in a steamer basket for 5-8 minutes. Depending on the size of your steamer basket you may need to steam the kale in 3 batches. The kale can be steamed while the lasagna noodles cook (place the basket over the lasanga noodles).Ricotta Mixture: Mix together the ricotta cheese, egg, parmesen cheese, nutmeg, 1/4 tsp salt and 1/4 tsp pepper. Assembling the lasagna: Put about 1/4 cup of sauce in a buttered 9x13 pan. Layer the ingredients in the following order: 1) 3 lasagna noodles 2) 1/3 of the ricotta mixture3) 1/3 butternut squash 4) 1/3 Kale 5) 1/3 tomato sauce 6) 1/3 of provolone cheese (about 5 large slices) Layer ingredients three times in total (using up all ingredients and ending with provolone cheese). Bake at *350 degrees for 35min covered. Bake uncovered for an additional 15min. Remove from the oven and let sit to cool for 10 minutes before serving. Serving Size:?Makes 8 servings.

The nutritional information for Kale and Winter Squash Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 483.3

• Total Fat: 24.5 g
• Cholesterol: 77.1 mg
• Sodium: 814.0 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 10.7 g
• Protein: 24.7 g