Main Dish

Roasted Squash & Kale Potato “Lasagna”

  • Ready Time: 85min
    No Reviews
  • Prep Time: 30min
    Cook Time: 55min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 9
    Prep Method: BakedBoiledRoasted
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Description

Recipe by: Dianna Muscari

Layers of thinly sliced potato stand in for lasagna noodles in this fall version of a classic. . Filled with ricotta cheese, roasted butternut squash and kale, this naturally gluten free dish will become a family favorite.

Ingredients

  • 3 medium Russet potatoes, peeled and sliced thinly lengthwise
  • 3 cups diced butternut squash
  • Olive oil
  • 1 clove garlic, grated or minced
  • 3 cups finely chopped kale
  • 1 15 oz. container whole milk ricotta cheese
  • 1 egg
  • ½ teaspoon garlic powder
  • Salt
  • Cracked black pepper
  • Pinch of red pepper flakes
  • 1 5 oz. container shaved Italian cheese blend

Preparation
Prep Time: 30min | Cook Time: 55min

  1. Place a large pot of salted water over high heat and bring to a boil. Preheat the oven to 400° F. Prepare a baking sheet by lining with foil. Prepare an 8×8 inch baking dish by oiling or spraying with non-stick spray. Set aside.
  2. Roast Butternut Squash: On the baking sheet, toss diced butternut squash with a drizzle of olive oil and a sprinkle of salt, and roast for about 20-25 minutes or until the squash is tender and some pieced begin to brown. Remove from oven and set aside.
  3. While the squash roasts, add the potato slices to the boiling water and cook for about 5 minutes or until just slightly tender. (Try not to overcook or they will fall apart.) Drain carefully and set aside.
  4. Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic clove and cook for about a minute. Add chopped kale and cook for about 2.
  5. Add roasted butternut squash to the pan and lightly mash the mixture together. (I used a potato masher for this task.) Cook for another minute, then set aside.
  6. In a medium bowl, stir together ricotta cheese, egg, garlic powder, salt, pepper and red pepper flakes until smooth.
  7. Build “lasagna”: Place about 6 pieces of par-boiled potato slices (depending on the size of potatoes used) on the bottom of the oiled baking dish, slightly overlapping each slice the way you would lasagna noodles to create the first layer. Spread about half of the kale/squash mixture onto the base; pour about half of the ricotta mixture on top, then top with about ⅓ of the shaved cheese.
  8. Using 6 more potato slices, create the next layer by placing overlapping slices on top of the filling and pressing down lightly. Repeat the process, spreading the other half of the kale mixture, cheese mixture and shaved cheese over the second layer.
  9. Place the final layer of overlapping potato slices on top, pressing down lightly. Sprinkle with remaining shaved cheese.
  10. Cover the dish with foil and bake at 400 degrees for about 45 minutes. In the last 10 minutes of cooking, remove the foil to allow the cheese on top to melt and brown. (If it needs extra browning, turn oven to broil and brown the cheese — just be careful not to burn.)
  11. Remove from oven and allow to cool about 20-30 minutes before slicing to allow the layers to “set.”

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