“Hey there! So, yesterday was Friday, which means we skipped meat for Lent. I made this vegetable lasagna because, you know, gotta stick to the tradition. Now, my husband claims he doesn’t like squash, but lo and behold, he actually ate it! Maybe he’s just trying to keep the peace or he secretly enjoyed it. Who knows? But hey, as long as he’s eating his veggies, right? 😄🍆🥒 If you’re not a squash fan, just pass the post by but if you are, try this dish and let me know your thoughts. Have a wonderful Saturday!
Butternut Squash and Greens Lasagna
Ingredients:
- 1 medium butternut squash, peeled, seeded, and thinly sliced
- 1 bunch of kale, stems removed and chopped
- 2 cups of fresh spinach
- 1 box of lasagna noodles
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Olive oil
- Mozzarella and Parmesan Cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the diced onion and minced garlic in olive oil until translucent. In another pan add a tablespoon of olive oil and sauté butternut squash slices until tender. Transfer to plate.
- Add the chopped kale and spinach to the skillet and cook until wilted. Season with salt and pepper.
- Add the diced tomatoes, dried thyme, and dried oregano to the skillet. Simmer for 10-15 minutes to allow the flavors to meld.
- In a greased baking dish, start layering the lasagna: start with a layer of butternut squash slices, followed by a layer of the vegetable mixture, then a layer of lasagna noodles. Repeat this process until all ingredients are used, ending with a layer of lasagna noodles on top.
- Cover the lasagna with foil and bake for about 40-45 minutes, or until the noodles are cooked through and the top is golden brown.
- Sprinkle cheeses on top during the last 10 minutes of baking for added flavor.
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