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Nancy’s Recipes

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Entrees

Delicata Lasagna with Cottage Cheese & Kale

Featured Product: Nancy’s Cottage Cheese

 

Ingredients

  • 2 Delicata squash, cut into discs, ¼-inch thick
  • 3 tablespoons Olive Oil
  • 2-3 Cloves Garlic
  • Salt and Pepper, to taste
  • 16 oz. Nancy’s Cottage Cheese
  • ½ cup Whole Milk
  • 16 oz. Shredded Mozzarella, divided
  • 1 teaspoon Fresh Thyme leaves
  • 1 Bunch Italian Kale, stemmed
  • 1 cup Prepared Marinara Sauce
  • ½ cup Dried Breadcrumbs
  • ½ cup Almonds, finely chopped

 

Directions

    1. Preheat the oven to 375 degrees and prepare an 8-inch square baking dish with oil.
    2. Toss the squash and garlic cloves with olive oil and arrange on the prepared baking sheet. Season with salt and pepper, to taste.
    3. Roast the veggies for about 25 minutes. When they are fork tender, remove them from the oven to cool and increase the temperature to 425 degrees.
    4. In a food processor, combine the cottage cheese, whole milk, 2/3 of the mozzarella, thyme leaves and the roasted garlic cloves and pulse until smooth. Season with salt and pepper, to taste.
    5. In a bowl, whisk together the breadcrumbs and chopped almonds.
    6. Assemble the lasagna, beginning with a spoonful of sauce in the bottom of the baking dish. Lay a single layer of kale over top, followed by a single layer of squash, a thin coat of the cottage cheese mixture and a sprinkling of the breadcrumb mixture. Repeat and finish with the remaining mozzarella and another sprinkling of breadcrumbs.
    7. Bake the lasagna for 15-20 minutes, until gold and bubbly on top.
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