Mushroom, Kale & Squash Lasagna

Preheat oven to 350ºF

Ingredients

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

Method

Cut squash into even slices(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.
brown.