Butternut Squash "Lasagna"

These past few months have thrown me for a whirlwind and I haven't had the time to post any of my creations. The dinner I made tonight was so delicious I had to return to share it! (And I will be updating much more frequently now that my schedule has changed, especially with the recipes I have been making throughout!)
This lasagna recipe I made is based on the one from http://www.veganlunchbox.com/ although I made a few slight changes.
I began by peeling and thinly slicing the squash ans setting it aside. I diced the onion and water sauteed until tender, then added the chopped kale and cooked for another 10 minutes until the kale was wilted. I foiled a 9x13 pan (greasing would work fine) and placed a layer of squash rounds on the bottom. I then spread all of the onion/kale mixture, the topped with a second layer of squash. I spread the diced tomatoes on top, sprinkled w italian seasoning and garlic salt,  and cooked for 60 minutes in a 350 degree oven. Once done, I spooned premade tomato sauce on top (lightly), and cooked for another 5 minutes.

The steam coming off this made it blurry, but trust it looked, smelled, and tested SO GOOD!


Butternut Squash Lasagna
2 small butternut squash
1 bunch kale
1 vidalia onion
1 28 oz can no salt added diced tomatoes
 1/4 c tomato sauce
seasoning to taste