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Recipe: Butternut and Kale Lasagna

Nothing says long holiday weekend like a pan of lasagna (at least in your 30s). There’s no other time you really have a couple of hours to dedicate to putting it together, knowing that you’ll have the payoff of leftovers for a couple of days.

Lasagna is tough, though. It can be a complete gut bomb. And if you go vegetarian, most of the time you’re just talking about layers of spinach, maybe adding some eggplant (not me) and some mushrooms. It’s fine, but not inspiring or particularly satisfying…but then I got the February issue of Sunset…

But first, there are 3 things you need to know.

1. It really takes 2 hours to put together and another 30-45 mins. to bake.
2. It’s worth it — it’s full of flavor with 1/4 the guilt from the 1 lb. of mozzarella cheese we all usually put in our lasagna.
3. It’s the little things in this recipe that make all the difference — the garlic w/ the butternut, the nutmeg in the ricotta – so follow directions (at least those).

So here we go:

Step 1: Peel and cube a ~2 lb. butternut squash. Roast in the oven (according to recipe) with a few cloves of garlic. Let cool. Puree in a food processor.


Step 2: Make sauce (according to recipe). Think about adding sliced mushroooms next time for even more veg. Note: Del Monte crushed tomatoes made a nice sauce.


Step 3: Boil noodles (I just used regular. I said this was about getting more veg, not whole grains, didn’t I?)

Step 4: Mix the ricotta with some of the mozzarella. Add nutmeg, S&P.

Step 5: Give up on taking pictures because this is already taking too long. Assemble according to directions.

Step 6: Bake it. Voila.

Butternut and Kale Lasagna

Print Recipe
Cooking Time: 2 hours 45 minutes

Instructions

1

Step 1: Peel and cube a ~2 lb. butternut squash. Roast in the oven (according to recipe) with a few cloves of garlic. Let cool. Puree in a food processor.

2

Step 2: Make sauce (according to recipe). Think about adding sliced mushroooms next time for even more veg. Note: Del Monte crushed tomatoes made a nice sauce.

3

tep 3: Boil noodles (I just used regular. I said this was about getting more veg, not whole grains, didn't I?)

4

Step 4: Mix the ricotta with some of the mozzarella. Add nutmeg, S&P.

5

Step 5: Give up on taking pictures because this is already taking too long. Assemble according to directions.

6

Step 6: Bake it. Voila.

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  • Anonymous
    January 28, 2008 at 2:18 am

    >Mmm…looks very good! (no bacon?) That Sunset is a pretty good magazine, huh!