Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna
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.
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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!
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.
This was great but after reading the reviews I made a few tweaks. I tossed the butternut squash with a T. of olive oil, 1/4 t. of salt, and 1/4t. of pepper and roasted it at 425 for 25 minutes. I also used 3 cups of skim milk instead of 2 3/4 of 1% milk (I never have all the different milk %'s that CL calls for and everything always turns out fine with skim). I had plenty of sauce for the whole thing and I had 4 layers of noodles. I also used whole wheat noodles and boiled them first just because I'll always use WH if I can.
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.
Glad I read reviews before starting. I also roasted the butternut squash, but added onions, oregano & basil. And I cooked the kale in the microwave for a minute. Cooking for two, so halved the recipe (except used 2 cups of kale in the half recipe). Used skim milk which didn't seem to make a difference. Also found only hickory smoked gruyere - very tasty! Just the right portion size - plenty filling. I'll make this again!