Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.
Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I thought this had good flavor as written, but the kale was a little tough. I think next time I would either blanch the kale as some reviewers recommended or use lacinato and maybe roast the squash for better flavor. I also think nutmeg would be a good addition. I mashed the squash a bit before adding to the lasagna.
awesome! roasted about 1# diced sweet potatoes, wilted the kale in leftover pasta liquid. used 8 strips lasagna in a 10"corning square casserole. all fit perfectly. combo of gruyere, swiss, mozzarella and parmesan cheeses. added the nutmeg, used garlic powder. pecans made the dish! loved it!
Excellent! Definitely roast the squash with olive oil and a little salt. I also added some grated nutmeg and a little extra Gruyere to finish off the sauce. I used the San Giorgio oven ready lasagna which is smaller and fit perfectly in the 8x8 baking dish.
Good for the most part - it tasted fresh and healthy but we all found it a bit bland (all eaters added salt and pepper) so maybe roasting the squash with garlic and olive oil, like others did, is the answer. And one thing I noticed - w/o cheese in the layers on top of the noodles, like a standard lasagna, it was slippery! There was nothing to bind it all together, and it slipped apart on the plate. I think maybe it could use a little more sauce although I know that less sauce keeps it lower in fat. My family thought it was fine but we all said we would revise the recipe in the future. I also used boil lasagna noodles, since that is what I had in the pantry - worked out just fine.
I'm not sure how this could be bland with 1 1/2 T minced garlic! This was delicious! I, like many others, roasted the butternut squash (next time I'll use more than called for as it shrinks in volume considerably once cooked). I love the idea of roasting it with sage but wanted to try original recipe first. The gruyere didn't sing like it could have so next time I'll use a bit more. This is a wonderful, week night meal when made ahead. Will make again and again!
Very tasty! The dish is too small for the length of the noodles, but cracking them apart and filling in gaps worked great. You'll need to press down firmly before cooking since the kale leaves are bulky. I cooked about 20 min longer to allow the top noodles to become immersed in sauce and fully cooked, before adding cheese and pecans.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.