Butternut-Kale Lasagna

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

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 16.3g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 20.4g
  • Carbohydrate: 51.4g
  • Fiber: 4.5g
  • Cholesterol: 29mg
  • Iron: 3.1mg
  • Sodium: 556mg
  • Calcium: 557mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
Note:

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.

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