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Ingredients

• 4 tablespoons olive oil, divided
• 1 medium red onion, peeled and sliced
• 3 peeled garlic cloves (1 minced, 2 left whole)
• 2 cans (14 oz. each) crushed tomatoes
• 1 teaspoon dried oregano
• About 1 tsp. each salt and freshly ground black pepper, divided
• 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
• 1/2 tsp. dried thyme
• 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
• 9 whole-wheat lasagna noodles (about 8 oz.)
• 1 container (15 oz.) part-skim-milk ricotta cheese
• 1/8 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese, divided

Description

Notes: You Can Assemble And Chill The Lasagna A Day Ahead, But Add 10 To 15 Minutes To The Baking Time. You Can Also Freeze The Lasagna, Wrapped Well In Plastic Wrap, For Up To 1 Month And Bake It Frozen (add 1 1/4 Hours To The Oven Time).

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