Squash and Kale Potato Lasagna

PARTNER POST: Explore new and surprising ways to incorporate potatoes into your favorite recipes.
Thin slices of potatoes replace pasta sheets in this hearty lasagna that is full of new flavors and nutrients.

Squash and Kale Potato Lasagna

It’s the perfect time of year for comfort food, and I can’t think of anything as comforting as potatoes. So, what would stop you from serving them up?

Here’s the thing: Sometimes potato dishes can seem a bit, well, unoriginal. Baked, roasted, mashed… you might feel like it’s all been done. But the same characteristics that contribute to potato dishes staying under the radar can also be what make them shine! Their mild flavor makes them easy to incorporate into many different types of dishes and allows them to take on a variety of preparations and cuisines. They’re inexpensive and fairly easy to work with, not to mention versatile.

It’s time to take potato dishes from sides to the spotlight, and I’ve got just the recipe to help make it the star of the table: Roasted Squash and Kale Potato “Lasagna.”

Hearty, flavorful and original, this spin on a classic dish will leave your lasagna noodles with some major potato envy.


Squash and Kale Potato Lasagna

Thin slices of Russet potato take the place of pasta in this autumn version of a dish that’s always a crowd-pleaser. Roasted butternut squash and kale give extra substance {and even a healthy boost} while creamy ricotta and a blend of Italian cheeses bump up the ooey-gooey flavor factor.

Click here for the gluten free potato farl recipe.

Squash and Kale Potato Lasagna
 
Thin slices of potatoes replace pasta sheets in this hearty lasagna that is full of new flavors and nutrients.
Author:
Recipe Type: Main
Cuisine: Gluten Free
Serves: 9 servings
Ingredients
  • 3 medium potatoes, peeled and sliced thinly lengthwise
  • 3 cups diced butternut squash
  • Olive oil
  • 1 clove garlic, grated or minced
  • 3 cups finely chopped kale
  • 1 15 oz. container whole milk ricotta cheese
  • 1 egg
  • ½ teaspoon garlic powder
  • Salt
  • Cracked black pepper
  • Pinch of red pepper flakes
  • 5 ounce container shaved Italian cheese blend
Instructions
  1. Place a large pot of salted water over high heat and bring to a boil. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with foil. Prepare an 8x8 inch baking dish by oiling or spraying with non-stick spray. Set aside.
  2. Roast Butternut Squash: On the baking sheet, toss diced butternut squash with a drizzle of olive oil and a sprinkle of salt, and roast for about 20-25 minutes or until the squash is tender and some pieced begin to brown. Remove from oven and set aside.
  3. While the squash roasts, add the potato slices to the boiling water and cook for about 5 minutes or until just slightly tender. (Try not to overcook or they will fall apart.) Drain carefully and set aside.
  4. Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic clove and cook for about a minute. Add chopped kale and cook for about 2.
  5. Add roasted butternut squash to the pan and lightly mash the mixture together. (I used a potato masher for this task.) Cook for another minute, then set aside.
  6. In a medium bowl, stir together ricotta cheese, egg, garlic powder, salt, pepper and red pepper flakes until smooth.
  7. Build “lasagna”: Place about 6 pieces of par-boiled potato slices (depending on the size of potatoes used) on the bottom of of oiled baking dish, slightly overlapping each slice the way you would lasagna noodles to create the first layer. Spread about half of the kale/squash mixture onto the base; pour about half of the ricotta mixture on top, then top with about ? of the shaved cheese.
  8. Using 6 more potato slices, create the next layer by placing overlapping slices on top of the filling and pressing down lightly. Repeat the process, spreading the other half of the kale mixture, cheese mixture and ⅓ of the shaved cheese over the second layer.
  9. Place the final layer of overlapping potato slices on top, pressing down lightly. Sprinkle with remaining shaved cheese.
  10. Cover the dish with foil and bake at 400 degrees for about 45 minutes. In the last 10 minutes of cooking, remove the foil to allow the cheese on top to melt and brown. (If it needs extra browning, turn oven to broil and brown the cheese -- just be careful not to burn.)
  11. Remove from oven and allow to cool about 20-30 minutes before slicing to allow the layers to “set.”

 

Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: