Butternut Squash Lasagna

Serves 8-10   Total Time 2 hours

1 medium butternut squash, peeled and cut into 3/4" cubes
1 to 2 Tbsp. olive oil
1⁄4 cup butter
2 small onions, chopped
3 cups crimini mushrooms, sliced
~Salt and pepper
1 bunch chard or kale, stems removed, leaves chopped
1 tsp. dried thyme
2 lb. ricotta cheese
3 to 4 cups mozzarella cheese, shredded
2 cups Parmesan cheese, grated
4 large eggs, beaten
~Extra-virgin olive oil
1 package (9 ounces) no-boil lasagne noodles

1. Preheat oven to 425 degrees. Spread squash in a single layer on a cookie sheet and drizzle with olive oil, tossing squash with your fingers to coat. Bake for 20 to 30 minutes, turning once, until tender and golden brown. Set aside. Turn oven down to 350 degrees.

2. Melt butter in large skillet, add onions, and sauté until soft, about 10 minutes. Add mushrooms and continue to cook until tender, stirring often. Season with salt and pepper, and remove to bowl. Add chard or kale to skillet with dried thyme and cook just until wilted. (Kale will take longer than chard and may need a splash of water to help it along.) Remove to bowl with onion/mushrooms. Toss together.

3. In a medium-size bowl, mix together ricotta, 2 cups mozzarella, 11⁄2 cups Parmesan cheese, and eggs. Season with salt and pepper.

4. Brush a 13-inch-by-9-inch baking dish with olive oil. Spread 1 cup ricotta mixture over bottom. Arrange 4 noodles on top. In the following order, layer the remaining ingredients: 11⁄2 cup ricotta mixture, one-half of the squash, one-half of the mushroom/chard mixture, one-half of the
(remaining) mozzarella. Place 4 dried noodles on top, and again layer the ingredients: ricotta, squash, mushrooms mixture, mozzarella. For the final layer, top with 4 noodles, spread with remaining ricotta mixture, and sprinkle 1⁄2 cup Parmesan cheese over the top. Cover with oiled foil.

5. Bake lasagne, covered, for 30 minutes. Uncover and bake until heated through, about 30 minutes longer. Let stand 10 minutes before cutting into squares to serve.

Adapted from Kim Carlson (the Culinate Kitchen collection)