Healthy Lasagna

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Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! if you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! recipe source: sunset (february 2008)

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Steps

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Preheat oven to 400f.

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In a large pot over medium heat heat 2 tablespoons of the olive oil.

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Stir in onion and minced garlic.

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Cook stirring occasionally for 5 minutes.

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Stir in tomatoes , oregano , 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper.

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Reduce heat and simmer for 30 minutes or until thick.

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Set aside.

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While the sauce is cooking in a 12 x 15 inch baking pan , place squash and sprinkle with the thyme , remaining olive oil and remaining salt and pepper.

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Add whole garlic cloves and toss.

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Bake for 10-15 minutes or until squash is soft.

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While squash is cooking in a large pot bring 3 quarts of water to a boil.

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Reduce oven temperature to 350f.

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Transfer squash mixture to a food processor and puree.

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Tear kale leaves from ribs --discard ribs.

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Boil leaves for 5-10 minutes or until soft.

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Drain and let cool.

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In the same pot bring another 3 quarts of water to a boil.

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Add noodles and cook according to package directions.

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Drain and rinse with cold water.

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In a bowl mix together .

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Ingredients

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olive oil, red onion, garlic cloves, tomatoes, oregano, salt, pepper, butternut squash, thyme, kale, whole wheat lasagna noodles, part-skim ricotta cheese, nutmeg, mozzarella cheese