Lasagna – comforting and delicious, as well as easy to reheat – is a classic drop-off meal for anyone who could use a hand, including new parents. This veggie version gets a boost from superfoods butternut squash and kale. For even more tasty nutrients, throw a mixed green salad in a bag and pack a small jar of dressing to serve on the side.
You can use a 9-by-13-inch (23-by-28 cm) or an 8-inch (20-cm) square baking pan, instead of a baking dish. Whatever you bake it in, just cut the noodles to fit its size and shape. To make it extra easy to serve and store, cut the lasagna into smaller portions.
- 4 cups (about 1½ lb/750 g) peeled, seeded, and cubed butternut squash
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 8 fresh sage leaves
- 1 bunch (about 8 large leaves) kale
- 15 oz (470 g) whole-milk ricotta cheese
- 1 cup (4 oz/125 g) shredded mozzarella cheese, plus 2 tablespoons
- ½ cup (2 oz/60 g) grated pecorino Romano or Parmesan cheese
- 1 large egg
- ½ lb (250 g) lasagna noodles
- 1 can (14½ oz/455 g) diced tomatoes, drained
Preheat the oven to 450°F (230°C). Line a heavy-duty baking sheet with parchment paper.
Pile the squash on the prepared pan and drizzle with 2 tablespoons of the olive oil. Season generously with salt and pepper and toss to coat. Spread the squash out in a single layer. Tear the sage leaves in half and scatter on top. Roast in the oven until fork-tender, about 25 minutes, stirring once about halfway through. Let the squash cool slightly, and then carefully transfer to a food processor fitted with the metal blade and process to a smooth puree (or, using a potato masher, smash it on the pan or in a bowl until smooth). Set aside.
Lower the oven temperature to 375°F (190°C).