Even though September and October are apparently the "summer" months in SF, I'm ready for fall. While this may be a pasta dish, it's still relatively healthy- there's mushrooms, squash, kale, and Greek yogurt! I'd save this dish for a Sunday supper, though, as it does take some time to prepare, but trust me- it's worth it!
Ingredients:
1 lb. shiitake mushrooms, cleaned and roughly chopped lengthwise (you could also use a blend of chantrelle and oyster mushrooms)
3 portobello mushroom caps, cleaned and roughly chopped lengthwise
3 garlic cloves, minced
1 large shallot (or 3 small), minced
2 rosemary sprigs, leaves separated and chopped
3 tbs. sage leaves, chiffonade
2 lbs (2 packages) chopped butternut squash
1 cup Greek yogurt
1 cup part-skim ricotta
5 oz. shredded parmesan
1/8 tsp. nutmeg
1 package no boil lasagna noodles
3 leaves kale, chopped
1/4 cup white wine
1/4 cup olive oil
salt and pepper to taste (note: since butternut squash gets quite sweet when roasted, you'll have to add a good deal of salt. The best rule of thumb is to taste as you go and season the squash mixture thoroughly once blended)