Using a medium-sized pot with a lid, bring 2 1/4 cups of water up to a boil. Add barley to boiling water and turn down to a simmer, covering with the lid. Cook for about 20 to 25 minutes or until barley is al dente. Remove from stove and drain any excess water. Set aside until needed.

Heat olive oil in a large skillet over medium heat. Add onions and cook until soft before adding the garlic and dried basil. Cook until fragrant, about 1 minute.

Pour in tomato sauce and 2 cups of water.

Add sugar and season with salt and pepper. Allow sauce to simmer for 20 to 30 minutes. The sauce will be thin.

Remove from heat and stir in fresh herbs and prepared barley. Set sauce/barley mix aside until needed.

Mix together cheeses, eggs, salt and pepper and fresh herbs. Set aside until needed.

In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, 2 to 3 minutes.

Stirring continuously, add flour and nutmeg and cook for about 2 minutes.

Continuing to stir, slowly pour in milk, adding until you reach desired consistency.

Stir in butternut puree. Adjust sauce thickness, if needed, by adding more milk.

Season with salt and pepper. Remove from heat and set aside.

Combine flours, salt and pepper in a large bowl or on a clean countertop.

Form a well in the center of the flour and drop in the eggs. Gently pull the flour and eggs together. Mix well.

Add water, as needed, until pasta is pulled together without being too wet.

Form into ball. Divide into four pieces and wrap each piece in plastic wrap. Allow to rest on the counter or in the fridge for about 30 minutes.

Using a rolling pin or pasta maker, prepare to roll out rested dough.

Flour surface well and work dough with rolling pin or pasta maker until it is about 1/8" thick. Sheets will be about 15" x 12".

Lightly flour the dough sheets and gently fold together. Do not press. Set aside and complete forming all the dough into sheets.

In a large stockpot, bring 2 quarts of water to boil.

Place chopped kale in boiling water. Blanch for 3 to 4 minutes. Remove from boiling water and shock by running under cold water immediately to stopping the cooking process.immediately to stopping the cooking process.

Allow kale to drain in a colander until needed. Most of the water should be gone before using. Squeeze out excess if you need to.

Lightly grease one large 13" x 9" or two 8" x 8" casserole dishes with olive oil.

Preheat oven to 350° F (177° C).

Spread about 1/2 cup of Pasta Sauce with Barley in the bottom of the dishes.

Spread one of the prepared pasta sheets over the pasta sauce, trimming to fit the pan. Cut sheets in half if using two pans.

Layer with 1/2 of Butternut Squash Bechamel Sauce, followed by half the blanched kale, then 1/2 the cheese layer mixuture.

Top with a pasta sheet, trimming to fit the pan.

Spread 1/3 of tomato sauce with barley over the pasta sheet. Top with half the fresh mozzarella.

Layer in the third layer of pasta sheets. Repeat with rest of Butternut Squash Bechamel, Kale and Cheese Mixture.

Layer on last sheet of pasta.

Cover pasta sheet with pasta sauce with barley. Top with rest of mozzarella and 1/2 cup of grated parmesan cheese. Drizzle top with honey and sprinkle with freshly grated black pepper.

Place finished lasagna in the middle of the oven for 30 to 45 minutes or until cheese is golden and bubbly on top.

Remove from the oven and allow to rest at least 30 minutes before serving.