Roast the butternut squash in the oven for 30 mins at 350 degrees. What I do is cut the squash in half and place on baking sheet. Once done let rest till cool.
Scoop flesh out of the skin and mash in a bowl with dried thyme. Mix well and then add the ricotta, kale and chicken.
Once all items are mixed well lay out the 8 lasagna noodles on a baking sheet with a salt. Spread the mixture onto the noodles with a spoon, remember not to overfill otherwise you won’t be able to roll the noodles up. Once rolled up spray with olive oil so they noodles don’t dry out. Bake for 30 minutes.
While rolls are cooking arrange slices of cherry tomatoes on a baking sheet. Drizzle with oil, sprinkle with onion powder and bake in oven till roasted.
In the last 8 mins of cooking top with a slice of muenster cheese or any cheese of your choice and top with roasted tomatoes.
Serve in a bowl with warmed sauce.