Photo by shape.com
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 Shape.com.
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.