Butternut Squash and Kale Lasagne

1 large Butternut Squash 

1C Heavy Cream

1/2 Tsp Nutmeg 

1 Tbs Sunflower oil

1 yellow Onion

1 clove Garlic

1 bunch Kale

1/2 tsp Sage

2 C shredded Cheese ( I used 1 C each smoked gouda and mild cheddar)

9 sheets of Lasagne Noodles

Preheat oven to 450. Cut large butternut squash in half and clean out seeds. Place squash on cookie sheet and bake 45 minutes or until soft and slightly browned.

In a large skillet over medium heat sauté onion with 1 tbs oil,

stirring frequently till golden brown. 

Get large pot of water boiling for noodles.

While onions are cooking peel roasted squash and place chunks into food processor

with cream and nutmeg, process until smooth.

When onions are brown add in garlic, kale and sage. Cook until greens are wilted and bright green ( remember they will continue to cook in the oven).

When greens are done and squash purée is made drop noodles in pot 3 at a time and boil for 3 minutes (you just want noodles pliable, but not soft).

In a 9x13 pan place a spoonful of squash purée and spread on bottom of pan. Place  cooked noodles along bottom of pan, top with 1/3 remaining squash purée, 1/2 of kale mixture and 1/3 of cheese.

Repeat on the next layer and finish lasagne with a layer of noodles, remaining squash purée and cheese.

Reduce oven temp to 350. Bake lasagne for 30 minutes, until cheese is melted and lasagne is heated through. 

(I forgot to take a picture if finished product...we were hungry!)