Roasted Butternut Squash Lasagna

INGREDIENTS

6 cups

cubed butternut squash

4 cloves

garlic

4 tbsp

olive oil (divided)

1 tsp

salt (divided)

3 cups

diced tomatoes (or 1 24-ounce can, drained)

1/2 tsp

rubbed sage

1/8 tsp

ground ginger

1/4 tsp

paprika

1/4 tsp

dried tarragon

cinnamon

2 cups

vegetable stock

15 oz

ricotta

4 oz

shredded gouda (divided)

2 oz

shredded Parmesan

egg (beaten)

leaves kale (ribs removed and leaves chopped)

no-boil lasagna noodles (or use regular, and cook according to package instructions)