Kale Pesto & Butternut Squash Lasagna

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

1. Preheat the oven to 350◦ F, and blend all of the Kale Pesto ingredients together in a food processor until smooth. >
2. 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.
3. Lightly brush olive oil on an 8x8 pan, just enough to cover it.
4. Place a single layer of butternut lasagna pieces.
5. Spread a layer of kale pesto and then a layer of ricotta filling on top.
6. Add another layer of butternut, kale, and then ricotta again. Finish with a third layer of butternut noodles
7. Cover and bake for 15-20 minutes.
8. 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!