Recipe | Butternut Squash Lasagna | DJ Blatner

Ingredients

• One 2-3 pound butternut squash, with a long neck
• 2 medium zucchini
• 1 container baby kale, sautéed (about 3 cups)
• One 15oz container organic part-skim ricotta cheese
• 1 organic egg, beaten
• 1 teaspoon dried oregano
• 1-2 garlic cloves, minced
• One 24oz jar of your favorite C.R.A.P.-free marinara sauce
• 1 cup shredded parmesan cheese