Polenta Lasagna with Kale, Butternut Squash and Mushrooms

This gluten free polenta vegetable lasagna with kale, butternut squash & mushrooms uses precooked polenta rounds in lieu of lasagna noodles for a weeknight-friendly lasagna!

12 ounces precut butternut squash
1 tablespoon olive oil plus 2 teaspoons
1 lb kale, chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, quartered
2 18-ounce tubes of precooked polenta
1 26-ounce jar tomato sauce
16 ounces organic ricotta cheese
1 egg
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
8 ounces fresh mozzarella, sliced

View the full recipe at Avocado A Day Nutrition →