It isn’t really white. It’s kind of a pale orange, actually, because, well, there’s squash in it. SURPRISE!
Did you think you were finally getting a string of recipes that didn’t involve squash? You’re not. I mean, there’s no squash in Wednesday’s post but since I’m undecided about which recipe I’m sharing on Friday, well, I have no guarantees. I mean, it IS our Canadian Thanksgiving on Sunday so I kind of have to post something of the pumpkin pie variety, don’t I? I think I probably do.
I can’t even believe Thanksgiving is in less than a week, though. I think it’s because I’ve only been prepping for American Thanksgiving since about 80% of my readers are American and it isn’t until November. Makes sense, right? So for us to be making our holiday plans for this coming weekend, it feels kind of weird/wrong. BUT that isn’t to say I’m not excited because I am.
I freaking LOVE the holidays as do most people but this year I think I’m extra pumped about it. Lately I’ve been super content/happy and just feeling generally really, really good. This is the first year in I’d guess 12 or more years that I haven’t felt super stressed out about anything. Anything.
By nature I’m a worrier/stress bucket even when I don’t realize I’m doing it. I’m not sure why, but that’s just been me for as long as I can remember. Everything could be going right and I’d always find something to to worry about. It wasn’t a conscious decision obviously but it was always there.
These days there isn’t really anything I’m concerned about and it feels really, really nice. Like this huge weight has been lifted and I can see things so differently. So clearly.
So this year I’m a lot more excited about the holidays. I’m really, really looking forward to just chilling out with the people I love, drinking some excellent wine and eating excellent food.
For those of you who aren’t spending this week prepping for an upcoming holiday, I leave you with chicken sausage and kale white lasagna (aka somewhat orange lasagna). PPsssssttttt, its a lot creamier than I think it looks in the photos. The photos turned out terrible when I had originally made the lasagna and I retook them the next day when it was cold. I think that’s clear in the photos but so it goes. It’s dreamy when it’s hot. It also reheats super well! I promise.
- 1 recipe for pumpkin alfredo sauce (recipe link below, see notes!)
- 12 uncooked no boil lasagna noodles
- 4 large leaves of kale, stemmed and roughly chopped
- 1 lb lean ground chicken* see note
- 1 tsp oregano
- 1 tsp Italian seasoning
- 1½ tsp dried minced garlic
- ½ tsp dried minced onions
- ¼ tsp ground fennel
- ½ tsp black pepper
- ¼ tsp paprika
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ pound shredded mozzarella
- Make the sauce per recipe guidelines then add 1 cup low/no sodium chicken broth. Don't add the salt to the sauce until you add the chicken broth so that you can adjust the salt accordingly. If the sauce is a bit thin, keep it on a low boil while whisking every so often while you prep the rest of the lasagna. You want it to be somewhat thin and saucy as some of it will be absorbed by the lasagna noodles.
- Preheat oven to 375F
- Meanwhile, heat a medium skillet over high heat. Add a drizzle of olive oil and, once hot, add the chicken and all of the spices to the skillet. Cook, stirring and breaking up the meat every now and then until the chicken is browned, about 7-8 minutes.
- In a large 9x9 baking dish, layer a bit of the sauce, then noodles then ½ of the sausage, ½ of the kale, ⅓rd of the mozzarella and more sauce. Repeat layer once more then add another layer of noodles, the rest of the sauce and the rest of the mozzarella. Bake on the center rack for 40-45 minutes or until the noodles are al dente. Allow to rest for 10 minutes before serving.
- I served ours with sauteed shredded brussels sprouts and garlic bread. You do you.
You can also make and assemble the lasagna about a day in advance but you'll need to reduce the baking time to 30-35 minutes as the noodles will have already absorbed some of the sauce and it will take less time to reach al dente.
I actually used acorn squash puree in the sauce this time because I had some roasted leftover in the fridge. Pretty much any squash can be subbed here except for buttercup as the flesh is too dry. You can also just used canned pumpkin or butternut puree for less hassle.
You can use just 1 pound of Italian chicken sausage in place of the ground chicken and all of the spices. I totally loved it this way, but you do whatever's easier for you.
THIS is the link to the pumpkin alfredo sauce you need for the lasagna!