Gluten-Free Butternut & Kale Lasagna

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I have really been working on cooking for myself lately. I work in a kitchen. I spend a decent amount of time baking and cooking for others or thinking about cooking for others or about creating recipes to post. Rare do I stop to think of myself. Frankly I am  And I go back to what my father always tells me, you can’t be of service to anyone else, if you don’t take care of yourself. Of your own health. So I have been creating space, making time.

This past week I made a delicious rutabaga pizza crust, stuffed portabella mushrooms and this beautiful dish which I am calling a lasagna. Being single and living alone means that these three dishes can feed me for days! This dish in particular was extremely filling and it made a lot of servings, so I ate on it for 4 days.

Butternut and Kale Lasagna

  • Ghee
  • 2 Butternut Squash (I used ones with longer necks), thinly sliced
  • 3 tbsp minced garlic
  • 1 Bunch of Kale, stems removed, chopped
  • 6 oz Mozzarella Cheese
  • 1 lbs. ground pork (mine was spicy!)

Make it Happen: Preheat oven to 350. Peel and  thinly slice butternut squash. Brown the sausage. Strain. Chop kale, make sure to remove the veins.

Grease pan with a little ghee. Evenly scatter a layer of butternut across the bottom of the pan. Next add a layer of kale. Season with salt and pepper. Add sausage. Sprinkle with cheese.

Repeat the process for another layer. Bake for 40 minutes or so. Pull when the butternut is tender. The thinner you slice the butternut, the quicker it will cook. I sliced mine as thin as my knife would allow, to get a pile of beautiful little medallions.

Cut into servings and enjoy!!!!

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