17 February 2011

recipe: butternut squash and kale lasagna

A bit of a belated post, but here's a little something I whipped up for Christmas Eve. M laughed because apparently I do my own take on lasagna-- I like something different on every layer. "What, that's not how you do it?" and he says "No, it's just repeated layers of filling." What's the fun in that?! So yes, I have my lasagna style-- every layer for itself! I've been making lasagna in this way for quite some time now, and I'm not sorry for it.

I didn't work from a recipe, but I didn't get complicated, here's basically what we did.

butternut squash and kale lasagna with roasted cherry tomato sauce
2 packages whole wheat lasagna noodles, par-boiled
3 cups simmered tomato sauce (I made my own)
1 large bunch kale or chard, chopped and sauteed with chili flakes and salt to taste
3 cups roasted butternut squash flesh (from whole squash), seasoned with salt and pepper
1/2 lb. fresh mozzarella, sliced or grated
15 oz. container ricotta, combined with teaspoon each dried basil, oregano, chili flakes, salt

Build the lasagna, first with some sauce at the bottom of a 9x13 baking dish, one layer of noodles topped with squash, another layer of noodles, some sauce and the ricotta, noodles, sauce and greens, noodles, sauce and mozzarella, a couple dabs of sauce. Bake in a 375ยบ oven for about 45-60 minutes until the cheese is nice, brown, and bubbly.

Note: Because your noodles aren't totally cooked, you want to be realtively generous with the sauce so the noodles have something to soak up!

Little did I realize this was similar to what we made last year-- pumpkin ravioli with sauteed chard and onions.


mia said...

I have tons of sweet potatoes how would this combo fare?

aja t. marsh said...

mia-- you could definitely make this with sweet potatoes. bake the sweet potatoes whole with the skin then, after an hour or so when they're done, remove the skins and lightly mash them with your hands, spoon, or masher. you could puree them too if you wanted it completely smooth. season with salt, pepper, and a little olive oil. follow the other instructions in the recipe.

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