Wednesday, November 17, 2010

Fall Squash and Kale Lasagna

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It’s squash season! And kale time! I was flipping through the October issue of Shape magazine and saw the picture of the delicious looking lasagna above and knew I had to try it. You can use butternut, buttercup, or kabocha squash to combine with the kale for this healthy dinner-party-friendly dish that they got from the Kripalu Center for Yoga & Health in Stockbridge, MA. Get the recipe at

A couple substitutions I made:

Added a little spinach in with the kale for even more leafy greens power.

Used dried oregano instead of fresh. Use less than 2 Tbsp, as the flavor is more concentrated.

Skipped adding an egg to the ricotta mixture because I didn’t have any. It made the ricotta harder to spread, but tasted fine.

Used smoked mozzarella slices instead of shredded part-skim. Less healthy, but loved the added flavor.

1 comment:

  1. That sounds hearty and wonderful! I'm a new kale lover and a longtime squash aficionado. And the addition of smoked mozzarella sounds like a terrific idea--that stuff is the bomb.



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