Whole-Wheat Lasagna With Butternut Squash And Kale

By Sunset
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Sunset
Nutrition per serving    (USDA % daily values)
CAL
387
FAT
61%
CHOL
27%
SOD
31%

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Ingredients for 8 servings

4 tablespoons olive oil, divided

1 medium red onion, peeled and sliced

3 peeled garlic cloves (1 minced, 2 left whole)

2 cans (14 oz. each) crushed tomatoes

1 teaspoon dried oregano

About 1 tsp. each salt and freshly ground black pepper, divided

6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes

1/2 tsp. dried thyme

1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)

9 whole-wheat lasagna noodles (about 8 oz.)

1 container (15 oz.) part-skim-milk ricotta cheese

1/8 teaspoon ground nutmeg

2 cups shredded mozzarella cheese, divided

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