This grain-free and meat-free lasagna uses sliced raw butternut squash instead of lasagna noodles! It's actually easier to put together than traditional lasagna because you don't need to pre-cook anything before assembling it. I like to use cottage cheese in vegetarian lasagna, but, of course, ricotta cheese works just as well.
Ingredients
1 large
butternut squash
3 cups
marinara sauce
1 pounds
mozzarella cheese
grated
3 cups
thinly sliced
lacinato kale
16 ounces
cottage cheese
(or ricotta cheese)
4 ounces
shredded parmesan cheese
(about 1 cup)
1 large
eggs
2 pinches
ground nutmeg
