Harvest Lasagna

1½ cups flour
2 large eggs
½ tsp salt
2 tbsp water
½ lb. butternut squash
¼ cup extra virgin olive oil
4 cloves garlic
4 cups kale
2 tablespoons fresh basil, sliced
2 cups ricotta cheese
2 cups mozzarella, grated
Salt and pepper as needed

Make the noodles by combining the flour, eggs, salt and water into a dough. Let rest 30 min to relax the glutens. Break into 8 pieces & roll each through pasta attachment from largest to very smallest. Layer with olive oil spritz between layers.
Wash and slice kale very thin. Peel squash and slice into thin pieces. Set oven to 350 degrees. Toss squash with 1 tablespoon olive oil and a pinch of salt and pepper, and lay squash in the lasagna baking dish, roasting until they begin to soften—about 20 minutes—while you prepare the rest of the ingredients. Meanwhile, in a sauté pan, heat 1 tablespoon olive oil and add garlic. Sauté for a few minutes, then the kale. Stir to coat kale with oil. Add a ¼ cup water to pan, and cover to steam. Watch kale and continue to sauté until the kale is soft, about 5 minutes. Turn off heat, add ricotta cheese and a pinch each of salt and pepper.
To assemble: Remove squash from baking dish. Add a splash of oil. Place a layer of pasta on the baking dish and cover with half the ricotta mixture. Then a layer of noodles, then a layer of squash as the middle layer, topped with ½ the mozzarella, and a layer of noodles. Followed with another layer of noodles, the other half of the ricotta mix, then the final layer of noodles. Spread the remaining mozzarella then cover and bake in the oven at 350 degrees for 30 minutes; remove foil and bake for 5–10 more minutes, until cheese starts to tan.

Number of Servings: 8

Recipe submitted by SparkPeople user BUMBBLES21.