Ingredients
Scale
Filling
- 1 cups diced onion
- 3 cups chopped kale
- 1lb mild pork sausage
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- Salt/pepper to taste
Butternut squash sauce
- 5–6lb butternut squash
- 1 cup canned lite coconut milk
- 1 Tbls garlic, chopped
- 1 teaspoon dried oregano
- 2 Tbls fresh basil, chopped
- 1/8 teaspoon red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Crepes
- Recipe Here
Instructions
- Preheat the oven to 450.Place the squash on a baking sheet and roast approximately 35-45 minutes or until squash has softened.
- Peel and seed the squash and cut into large chunks.
- Place the squash in a food processor or blender and mix with the rest of the sauce ingredients.
- While the squash is baking heat a pan with olive oil and sauté onions until translucent.
- Add the sausage and chop it in to fine pieces while cooking.
- Throw in the kale and the seasonings and lit simmer until all ingredients are cooked. Approximately five minutes.
- Follow the crepe instructions in the link above. I personally use a griddle to speed of the crepe making process.
- Once you have finished cooking all of the crepes you can start assembly.
Assembly
- Preheat oven to 375
- Grease a small rectangular baking dish
- Add two crepes and spread about 1/3 cup sauce and one cup of filling. Repeat with three more layers.
- Top it with two more shells and liberally spread more sauce.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes or until lasagna is hot and bubbly.
Notes
- You can bake the squash and make the crepes ahead of time to make assembly faster.
Nutrition
- Serving Size: 4