This healthy & colourful tasty twist on lasagna is one you’ll want to try! Using eye catching delicious vegetables like squash & kale, then add some tomatoes, spices, top with cheese, and you can bet this dish won’t disappoint-- even the meat lovers!! Perfect for dinner or a smaller portion for lunch with a side salad :)
Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut in 1/4 inch thick slices ( thicker slices are more difficult to cook )
Remove and discard the stems from 1 bunch of kale or other greens. Chop the leaves roughly.
Dice 1 large onion and mince 3 cloves of garlic. Sauté the onion in 3 tbsp of oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease an 11 or 13 by 9 inch baking dish. The amount of slices of squash will dictate your pan size. Cover the pan with an overlapping layer of squash slices . Sprinkle with salt and pepper.
Spread the cooked greens over the squash , then another layer of squash.
Spoon 2 cups of diced tomatoes and 1 tbsp chopped fresh sage leaves over this layer, then make another layer of squash. Top with grated cheese.
Bake the casserole at 350 degrees for 45 minutes or until the cheese on top has browned or is bubbling.
By Lesley Levinski
Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.