For Kale Pesto: In a food processor or blender, add Kale Super Blend, garlic, blend well.
In a small bowl, add Kale Super Blend Mixture, Ricotta, Parmesan Cheese and add crushed pine nuts salt and pepper to taste. Set aside
In a large pot, boil Lasagna Sheets for 10 minutes, cooked al dente. Remove from heat and let cool.
For Butternut Squash Cream: In a large pot on medium heat, add oil, sauté onion, until browned, add garlic and Cubed Butternut Squash and cook for 10 minutes.
Pour in broth, sage leaf, salt, and pepper. Cover and bring to a boil. Reduce heat and cook until Cubed Butternut Squash is soft.
Once Cubed Butternut Squash is soft, remove sage leaf and puree until smooth. Remove from heat, add parmesan cheese and cream.
Roll Up Assembly: Roll Kale Super Blend Ricotta mixture in each Lasagna Sheet. Fill as desired.
In an oven dish, add Butternut Squash cream sauce on bottom of dish, stuffed Lasagna rolls, add remaining sauce on top and cover in foil.
Place in oven at 350 F for 20 minutes and remove foil and remove from oven, and top with grated parmesan and bacon pieces, cook for an additional 10 minutes, until cooked, and parmesan cheese is melted. Then ready to serve.