Ok, so it's still here raining in Los Angeles and very gloomy. . . So, what better way to warm up the house than to make a lasagna.  Not just any lasagna (of course), a Leslie original.  I have to admit that I was a little worried about this one.  I have never used kale of butternut squash in a lasagna, but it turned out delicious!!  

This would also make a nice vegetarian Thanksgiving option!  You can make it ahead of time.

Butternut Squash and Kale Lasagna

Serves 8 

What you'll need:

1 1/4 lb. lasagna noodles, cooked only until very chewy (they will cook lots more in baking)

1 small butternut squash, peeled and diced

1/4 tsp. cinnamon

1 medium onion, diced

4 cloves of garlic, chopped

2 cups of cream

1 lb. kale, chopped

1 lb. chard, I used a combo or red and green, chopped

2 tsp. kosher salt

1 lb. ricotta cheese, I like using "part skim"

1/2 cup grated parmesan, plus a handful for the top

a handful of fresh parsley, chopped

1/4 tsp. nutmeg

7 oz. creme fraiche

What you'll do:

Roast the butternut squash.  Heat the oven to 350 degrees and toss your peeled and diced butternut squash in a bowl with a drizzle of olive oil (enough to coat them), cinnamon and a big pinch of salt.  Spread over a cookie sheet lined with parchment paper or tin foil.  Bake for about 30 minutes or until fork tender. (this can vary a little depending on the size of your dice)  Again they will cook more in the lasagna so don't cook till they become mush.  Remove from the oven and let cool.  

While the butternut squash is roasting, wash and chop all the kale and chard.  In a large wide pot (I used my le creuset) on medium low or low.  Heat some olive oil, enough to cover the bottom of the pot, and add in the diced onion, 3 cloves of garlic and a big pinch of salt.  Let them get happy for about a minute and then add the greens, toss, then pour the cream over them and toss again.  Continue to toss every couple minute until they all wilt, about 10 minutes.

While you are waiting for those, cook your lasagna noodles.  Also, in a medium mixing bowl, mix together the ricotta cheese with the parmesan, parsley, nutmeg and the remaining 1 clove of chopped garlic.

Now for assembly:

Preheat your oven to 350 degrees.

Smear enough creme fraiche on the bottom of your 9×13 baking dish to cover.

Arrange the noodles on the bottom.

Next goes the greens mix.  Use a slotted spoon to drain some of the liquid.

Then the butternut squash,

then the ricotta mix.

Then start with the noodles again.  So noodle, creme fraiche, greens, squash, ricotta until the pan is full.  You want to end with the noodles on top.  Then slather with the remaining creme fraiche, ricotta and sprinkle a big handful of parmesan on top.

Bake for about 30 minutes.

Enjoy warm : )

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Tools I used:

Le creuset pot

Baking Dish

and of course my apron : )