Butternut-Kale Lasagna

<p>Butternut-Kale Lasagna</p>
Photo: Brian Woodcock; Styling: Mary Clayton Carl

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


Serves 4

Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 55 Minutes

Nutritional Information

Calories 420
Fat 16.3 g
Satfat 5.8 g
Monofat 7.3 g
Polyfat 2.1 g
Protein 20.4 g
Carbohydrate 51.4 g
Fiber 4.5 g
Cholesterol 29 mg
Iron 3.1 mg
Sodium 556 mg
Calcium 557 mg


1/4 cup water
1 (12-ounce) package prechopped fresh butternut squash
3 cups prechopped kale
1 tablespoon olive oil
1 1/2 tablespoons minced garlic
1.1 ounces all-purpose flour (about 1/4 cup)
2 3/4 cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
6 no-boil lasagna noodles
3 tablespoons chopped pecans


1. Preheat oven to 450°.

2. 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.

3. 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.

4. 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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