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Kale and Squash Lasagna

Butternut Kale Lasagna

A comforting and hearty vegetarian pasta bake with layers of roasted butternut squash, sautéed kale, a creamy béchamel sauce.
Adapted from Cooking Light.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Instructions

Ingredients
  

  • 1/4 cup water
  • 1 12 oz package (peeled & chopped) fresh butternut squash
  • 3 cups kale chopped and remove thick stems
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup flour
  • 2 3/4 cups milk divided
  • 2 ounces Gruyere cheese shredded and divided
  • 2 ounces Parmigiano-Reggiano cheese grated
  • 1/2 teaspoon salt
  • fresh black pepper
  • 6-9 no-boil lasagna noodles depending on the size dish you are using.
  • 1/4 cup chopped pecans

Instructions
 

  1. I used a 9"x13" glass casserole dish, but original recipe calls for a 8x8 square glass or ceramic dish which will make the lasagna thicker/taller.
  2. Preheat oven to 450F.
  3. Combine 1/4 cup water and butternut squash in a microwavable dish. Cover with plastic wrap, pierce plastic 3 times, and microwave for 5 minutes until tender. Drain.
  4. Combine the kale and the butternut squash, you can mash it up at this point.
  5. In a saucepan over medium heat, heat the oil and garlic for 2 minutes.
  6. In a small bowl, whisk together the flour and 1/2 cup of milk. Stir this into the saucepan with the garlic. Add remaining 2 1/4 cups of milk to the saucepan.
  7. Stirring frequently, heat to boiling and cook for 1-2 minutes until thickened. Remove from heat.
  8. Add in 1 ounce of the Parmigiano-Reggiano cheese. Season with salt and pepper. Stir until the sauce is smooth and cheese has melted.
Now assemble the lasagna:
  1. Coat casserole dish with nonstick spay.
  2. (1) White sauce, (2) Noodles, (3) Squash/kale. Repeat!
  3. End with: Noodles then white sauce.
  4. Cover with foil, bake for 20 minutes.
  5. Remove foil, top with remaining cheeses and chopped pecans.
  6. Bake uncovered for 10 more minutes or until cheese is starting to brown and sauce is nice a bubbly.
  7. Let stand for 5 minutes.