Butternut Squash Lasagna

Ingredients:

2 cups cheese

9 oz  package lasagna

Butternut squash layer:

32 oz. frozen butternut squash

1 tablespoons fresh sage

½ cup water

½ teaspoon salt

Kale cottage cheese layer:

2 cups Organic 4% Good Culture cottage cheese

8 cups chopped kale

1 medium onion

1 teaspoon salt

½  teaspoon garlic powder

Directions:

Cook lasagna noodles: for 3-4 minutes in boiling water. Drain water then using tongs, layer the noodles in a dish, spraying avocado oil between the noodles as you pile them in a single layer. This helps keep the noodles from sticking to each other and also helps keep the noodles straight for the lasagna.

Steam squash: Place butternut squash in a steamer basket and steam over high heat for 20 minutes.

Cook onions and kale: While squash is steaming, saute onions and kale. Spray large skillet with avocado oil, add onions and cook 2-3 minutes. Add chopped kale and 1 teaspoon salt and ½ teaspoon garlic powder, stir well. Cook 2-3 more minutes until kale is wilted completely.

Mash the butternut squash: with a fork or use a food processor along with 1 tablespoon finely chopped sage and ½ teaspoon salt.  Add ½ cup of water to the squash to help thin it out slightly.

Add cottage cheese: Allow kale and onions to cool slightly, then add cottage cheese and stir well.

Assemble the lasagna: Add 2 tablespoons butternut squash mixture to the bottom of a 9X13 dish. Then layer 3 lasagna noodles, 2-3 tablespoons butternut squash, ¼ cup  of the kale cottage cheese mixture and and about ½  cup of cheese. Continue these layers (squash, kale cottage cheese, cheese) until all of the mixture is used. You should end with cheese on the top layer.

Bake: 375F for 30 minutes covered, 425F 10 minutes uncovered.