Butternut & Kale Lasagna In Family-friendly, Main Dishes by Frances Largeman-RothJanuary 30, 2019 Makes 12 servings | Prep Time: 15 mins | Cook Time: 45 min This winter may not be the coldest on record here in New York City, but it certainly feels like it’s been cold for a very, long time. Ugg! To brighten up and warm up these long winter days, I’ve been making dishes that help fill the house with delicious scents. This lasagna certainly fits the bill, plus you can skip a side salad, because it’s loaded with veggies! Since it’s vegetarian, this lasagna makes the perfect Meatless Monday meal. Ingredients: 24-ounce jar of tomato sauce 2 tablespoons olive oil, divided 1 small onion, diced 1/4 teaspoon sea salt 1 bunch lacinato kale, trimmed and chopped 4 cups diced butternut squash, sliced into 1/4-inch thick pieces 9 no-cook lasagna noodles 1 (32-ounce) container ricotta 1/2 cup grated Parmesan, divided 1/4 teaspoon nutmeg 1/4 teaspoon freshly ground pepper 11/2 cups shredded mozzarella, divided Preparation: Preheat oven to 375° F. In a saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and salt and cook for 3 minutes. Add kale and cook another 3 minutes. Transfer the cooked kale to a plate and add the remaining oil to the pan. Add the butternut squash and saute over medium-high heat for 5 minutes. Transfer squash to a bowl. While the vegetables are cooking, combine the ricotta with 1/4 cup of the Parmesan, plus the nutmeg and pepper in a mixing bowl. Spread 1/2 cup tomato sauce into the bottom of a 9×13-inch baking pan. Place 3 of the lasagna noodles into the pan. Add half of the squash and half of the kale. Dollop 1 cup of the risotto on top of the vegetables, spreading out slightly with a spatula. Add another 3 noodles on top. Add the remaining squash and kale in an even layer. Top with 1 cup of tomato sauce, then add 11/2 cups of the ricotta and 1/2 cup of the mozzarella. For the final layer, add another 3 sheets of noodles. Top with the remaining tomato sauce. Sprinkle 1 cup of mozzarella on top and then the remaining 1/4 cup Parmesan. Cover the lasagna with foil, place in the oven and bake for 30 minutes. Uncover the dish and bake for another 15 minutes. Wait a few minutes, then dig in!