Ingredients
1 - 12oz
ECF Butternut Lasagna
Noodles
Olive Oil for brushing
Kale Pesto
4 cups kale, no stems
2 cloves garlic
1/4 cup olive oil, more if needed
Salt & pepper, to taste
Ricotta Filling
1 heaping cup of whole milk ricotta
1 tbsp. fresh parsley, chopped
1/2 tsp. garlic powder
Salt & pepper, to taste
Directions
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Preheat the oven to 350◦ F, and blend all of the Kale Pesto ingredients together in a food processor until smooth.
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Lightly brush the butternut squash lasagna noodles with olive oil, salt, and pepper. Spread them on an even layer in a baking sheet, and roast for 15-20 minutes.
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Lightly brush olive oil on an 8x8 pan, just enough to cover it.
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Place a single layer of butternut lasagna pieces.
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Spread a layer of kale pesto and then a layer of ricotta filling on top.
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Add another layer of butternut, kale, and then ricotta again. Finish with a third layer of butternut noodles
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Cover and bake for 15-20 minutes.
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Top with any remaining kale pesto if you wish, and serve!
We get 3 layers of butternut, but this can vary - layer until you're out of ingredients!