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1
Preheat oven to 400u00b0F.
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2
In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
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3
Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
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4
While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
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5
Reduce oven temperature to 350u00b0F.
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6
Transfer squash mixture to a food processor and puree.
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7
Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
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8
In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
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9
In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
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10
In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
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11
Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.
