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Preheat oven to 350 degrees F.
Cook lasagna noodles according to package. You will need about 9 for this recipe.
Peel and dice butternut squash. Chop onion; mince garlic.
Add butternut squash to a large pot of boiling water, and cook until soft. Drain squash and set aside.
Saute onions and garlic together until onions are translucent and soft. Combine with squash in a blender along with nutmeg, salt and pepper. Blend until smooth. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
Rinse and dry baby kale, and chop into small pieces. In a medium bowl, combine kale, ricotta, cottage cheese, Parmesan, egg, salt and pepper.
On a piece of wax paper or tin foil, lay out lasagna noodles. Spread the cheese mixture evenly over noodle. Roll and place seam side down onto the baking dish. Repeat with remaining noodles.
Pour remaining sauce over the roll-ups in the baking dish and top each one with your choice of shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly.