Ingredients
1 pounds peeled, seeded butternut squash, buttercup squash, or kabocha squash3 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato (or regular) kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
Cooking spray
1 cups shredded part-skim mozzarella
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