Butternut Squash and Kale Lasagna
Author: 
Recipe type: Dairy, Pasta, Entree
 
Ingredients
  • 1 medium butternut squash, skin removed
  • 1 package No-Boil Lasagna Sheets
  • Sage Leaves, About 16-20
  • 1 14oz. container of Ricotta Cheese
  • 1 8oz. package of shredded mozzarella cheese
  • Additional Parmesan Cheese
White Sauce
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 6 sage leaves, chopped
  • 3 sprigs of thyme, leaves removed from stem
  • 2 cups of milk
  • 2 tbsp. flour
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup parmesan cheese shreds
For the Kale Layer
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 3-4 cups chopped kale (I like the bag from Trader Joe's)
  • salt
  • pepper
Instructions
  1. Preheat the oven to 375
  2. Cut the butternut squash lengthwise. I use the peeler to get thin slices of the squash. Peel about 3 cups of squash and set aside.
For the white sauce
  1. Heat up the olive oil in a saucepan and add the chopped onion, garlic and herbs. Once the onion and garlic have softened, add in the flour. Whisk quickly and then turn the heat to medium-low and whisk in the milk. Let the mixture thicken and add in salt, pepper and parmesan cheese. Remove from heat.
For the Kale
  1. Heat up the oil oil in a large pan and add in the garlic and kale. Let the kale saute a bit so it softens. You are just trying to get the edge off a bit. You don't need it to cook down completely.
On to the Lasagna
  1. In a 9x13, ladle a bit of the white sauce to cover the bottom of the pan.
  2. Lay down the lasagna noodles and spread a layer of ricotta cheese over the noodles.
  3. Next, layer the kale then the butternut squash strips with some sage. Sprinkle a small amount of mozzarella over that and then ladle some more white sauce. Repeat the layering process again.
  4. For the final step, ladle the rest of the sauce over the pan and then sprinkle on some more mozzarella and parmesan. Sprinkle on some black pepper to taste and some extra chopped sage and thyme.
  5. Bake for around 40 minutes, or until the cheese is bubbly and beginning to brown.
  6. Enjoy!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/04/butternut-squash-kale-lasagna.html