Lasagna with butternut squash, kale, spinach, onions

Lasagna with butternut squash, kale, spinach, onions and a butternut squash marinara sauce from Whole Foods. The cheese filling it an Italian five cheese blend, ricotta, goat cheese and parsley. Then topped with mozzarella cheese. Next time I'm using no make noodles. This recipe is posted earlier on my blog. But I did some modifications this time.

1 butternut squash
1 batch (at least 10 cups) of fresh kale
1 cups chopped onions
1 jar of butternut squash marinara sauce from Whole Foods
1 15 ounce container of ricotta cheese
1 package of five cheese Italian blend
1/2 log of goat cheese
1 package of mozzarella cheese
1 cup fresh chopped parsley
2 eggs
1 box lasagna noodles

If you prefer you can buy the no boil lasagna noodles. Otherwise boil a pan of water and follow the directions on the package.

Place the whole butternut squash in the microwave and cook on high for 3 minutes to soften for peeling and cutting. Let the squash cool off. Peel the butternut squash with a vegetable peeler or knife. Clean out the seeds. Cut into small bite size pieces. Coat the squash in brown sugar before putting into the dish

Cut the rib section off the kale and wash the leaves.

Chop the onion into bite size pieces.

In a pan, add onions to a little bit of olive oil; saute 4 minutes or until tender, add kale saute 1 to 2 minutes or until kale wilts.

Combine cheeses (except the mozzarella cheese), parsley, eggs, and ricotta cheese in a large bowl.

Coat the bottom and sides of baking dish with cooking spray. We use PAM with olive oil.

Spread 1/2 cup marinara in the bottom of the dish.

Arrange a layer of noodles over sauce; spread 1 cup cheese mixture over noodles.

Arrange the squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange another layer of noodles over sauce; spread 1 cup cheese mixture over the noodles.

Arrange the kale and onion mixture over cheese mixture; spread 3/4 cup sauce over this mixture.

Arrange another layer of noodles over sauce; spread 1 cup Marinara evenly over noodles.

Sprinkle with Mozzarella cheese.

Cover the pan with foil.

Bake at 375° for 30 minutes.

Uncover and bake an additional 30 minutes.