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Mushroom, Kale & Squash Lasagna

From Our Kitchen

Preheat oven to 350ºF


2 butternut squash peeled and seeded
1 lb. mixed mushrooms (buttons, portobello, wild), chopped
1 yellow onion, thinly sliced
1 bunch kale, thinly sliced
1 Tbsp. garlic, chopped
¾ cup sherry
2 cups ricotta cheese
1 cup asiago cheese, grated
1 egg
2 Tbsp. thyme, chopped
olive oil
salt and pepper


Cut think part of squash into even squares (reserve bell and scrapes for another use). Lightly coat with olive oil and salt and pepper. Place on a sheet pan and roast until tender, about 15-20 minutes. Set aside.

Heat 2 Tbsp. olive oil in a large saute pan over medium high heat. Add mushrooms, a pinch of salt and pepper and cook until golden brown, about 5 minutes. Remove from pan and set aside.

Add 1 Tbsp. olive oil to the same pan over medium high heat. Add onions and lightly brown. Add garlic and lightly brown. Add kale, sherry and a pinch of salt and pepper. Cook for 30 seconds then add a ½ cup of water, reduce heat to a simmer, and cover.

Cook until just wilted. Strain liquid out and mix kale with mushrooms. In a bowl, mix together ricotta, egg, ½ of the asiago, thyme, and a pinch of salt & pepper.

To assemble:
On a sheet pan, place 4 slices of squash. Spread a small amount of ricotta on top. Then add a small amount of the kale mixture on top. Repeat until you end up with the third piece of squash on top. Sprinkle asiago on top and bake for 10-12 minutes.

Serves 4