Butternut-Kale Lasagna

  • GatewayCook Posted: 05/24/13
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    This was okay-very bland, despite the addition of dry mustard, nutmeg, and sage.

  • Zannabird Posted: 03/24/13
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    This recipe has real potential, but is bland as written. I will definitely try it again with some tweaks.

  • daneanp Posted: 02/24/13
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    Yum. DH accidentally picked up smoked gruyere and it turned out great. I opted to oven roast the butternut squash with garlic powder and rosemary prior to assembling the dish. It was worth the extra effort. My teen did not like the kale but I thought it was delicious. I wouldn't hesitate to make this for guests. That said, it is a bit labor intensive for a weeknight but perfect for a weekend meal.

  • phoebe1214 Posted: 04/23/13
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    I really enjoyed this. The only change I made was to add a large pinch of rubbed sage to the Bechamel and a little extra salt. A really good meatless meal, and a great idea for vegetarian entertaining.

  • dayhiker Posted: 04/23/13
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    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!

  • marieclaude5 Posted: 03/04/13
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    loved it, mashed the squash with the finely copped kale and added garlic powder and salt to the mix. also used a bit more parmesan in the bechamel. It was amazing! The pecans fit perfectly with the creamy taste. Served with a mango tomato salad to balance out.

  • Maryandtulip Posted: 03/04/13
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    This recipe is easy and delicious. I used a mix of baby winter greens. There is certainly plenty of flavor! Great for "Meatless Monday" .

  • amyjvm Posted: 03/11/13
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    Very good. Based on reviews, I used precooked whole wheat noodles, roasted a whole cubed butternut squash with 1 T olive oil, 1 T finely chopped fresh sage, and 1/4 t. salt. I also sauteed the kale with the olive oil and garlic and included it in the sauce to "hide" it a bit for my kids. (Tried to put the kale in the bottom layers when forming the lasagna, leaving just sauce for the top.) Husband and I loved, mixed success with our kids ( 3.5 year old ate moderately well, 2 year old not so much). I ended up making a 9x13, just because I had more raw ingredients of everything than called for (squash, kale, noodles). Added a cup of milk, doubled parmesan cheese and added 2 oz of marscapone to make extra sauce, put two ounces of gruyere on top instead of one, and doubled pecans. Hoping the leftovers freeze well!

  • JudithAG Posted: 03/07/13
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    I will make this again. It is not a heavy lasagna. The flavors are very good. It calls for 1 1/2 cloves of garlic--I used two large cloves. I'm not keen on microwaving the butternut squash beforehand--too watery. Next time I will roast it as I think it holds more flavor in the squash. I increased the cheese amounts. When putting the lasagna together it does seem as if there will not be enough bechamel sauce to get to the end of assembly but measure as the recipe states and you will just make it to the top.This is a great way to eat vitamin rich kale!

  • creamcheese Posted: 04/02/13
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    I thought this was totally fabulous. Doubled the recipe. Substituted whole wheat lasagna instead of the no-boil stuff; compensated by boiling for 5 min and then using. Substituted one 16-oz package of frozen spinach for kale, a whole squash (roasted then peeled) for pre-cubed, Swiss & mozzarella cheese for Gruyere (too expensive!), fresh garlic for jared, and walnuts for pecans (it's what I had on had). Served it to a friend and we both loved it with a strong red wine. Green salad with mustard vinaigrette as appetizer. Agreed this would be even yummier with additional seasonings like fresh oregano or rosemary. But very happy that I can freeze this and reheat it at work in the weeks to come.

  • JudySt Posted: 03/02/13
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    I loved the recipe but agree with other reviewers that it needs more spices. I used spinach instead of kale because I didn't think my granddaughter would eat the kale and it worked very well. I also used leftover chopped squash that I had frozen and didn't microwave it. I thought it worked well. I would definitely make it again. judyst

  • ktrose Posted: 02/27/13
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    What a treat, my husband and I thought this was a wonderful mixture of flavors and textures. I have never liked kale but this was delicious. After reading the reviews I added a teaspoon of thyme leaves, a 1/2 tsp of ground sage, and 1/4 tsp of red pepper flakes. I roasted the squash instead of microwaving it. Next time I will blanch the kale as before cooking the vegetable mixture was too large for the dish, I moved everything to a 10x8 dish and it worked out fine.

  • MarjS1 Posted: 03/03/13
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    Don't layer the milk mixture as directed, or you will have none left for the topping and initial 15 minutes of baking! Be sure to use only 1 oz. grated Gruyere cheese in the milk mixture, so that you will have 1 oz. left for the very top of the lasagna (before removing the foil cover and baking it for an extra 10 minutes). If you have to ADD grated cheese, eat less of this dish at each meal. Figure six servings rather than four to limit saturated fat and calories. Why aren't these recipes edited in "Cooking Light" and on this Web site? The suggestion, from 08rose, to cut the butternut squash into a half-inch dice, is a good one. It still microwaves al dente. If you can't find pre-packaged cut-up butternut squash or want to save money, you'll need to buy a butternut squash that weighs about one pound. Packaged kale is often mixed with spinach and possibly other greens, so just buy a bunch of whatever kale is available, and enjoy the leftover leaves in a green smoothie for two.

  • Basicallyblonde Posted: 05/20/13
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    Perfect combination of ingredients and my teenagers enjoyed it.

  • 08rose Posted: 02/27/13
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    Loved this! Remember to cut the squash into fairly uniform pieces so it cooks evenly. I cut it up in 1/2 inch dice and it was tender at 4 1/2 minutes. I used tuscan kale from the farmer's market and walnuts (thought I had pecans, but didn't). It was still VERY good. The gruyere cheese is perfect and the flavors blend beautifully :-). Will definitely be making this again!

  • kayakGirl21 Posted: 03/10/13
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    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.

  • flatlander10 Posted: 02/24/13
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    Delicious and very easy to make!

  • cookingfordoc Posted: 02/24/13
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    Needs a little extra spice, but my hubs and I both enjoyed this twist on lasagna. I was disappointed by the no-boil noodles...will continue to use the classic noodles from now on.

  • Svensto Posted: 02/24/13
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    I had high hopes for this dish. The ingredients and the description sounded so good, I had to try it. I was a little disappointed though. Microwaving the squash caused an uneven tenderness of each cube with some being soft and others chewy or uncooked. This dish lacked a little in spices as well. I would've liked a little more flavor. Overall, I would make it again, however, I would spice it differently, use traditional lasagna noodles, and oven roast the squash.

  • casherc Posted: 03/23/13
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    Not very flavorful; wish I had read the reviews in advance to add spices. Would also dice squash smaller so you get squash in every bite.

  • nymphaeae Posted: 01/03/14
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    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.

  • juliecrozier Posted: 08/21/13
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    I love to get ideas and then make it fit my family! I had a butternut squash, garden fresh yellow squash and kale. I did not have milk so I skipped the sauce. I cooked some whole wheat pasta. I sautéed the squash, garlic and kale and threw the pasta in. I topped it off with manchego cheese and pecans. It was a delicious one dish meal!

  • bazael Posted: 09/04/13
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    Made several changes, and turned out great (never tried original recipe). Roasted frozen, pre-cut squash in the oven with olive oil and a pinch of herbes de provence Sautéed kale until wilted with a little olive oil, salt, pepper and about a tsp of minced garlic. Added a couple grates of fresh nutmeg to the béchamel sauce. Used 3.5 ounces of gruyere (total). I did use the no-boil noodles and they worked just fine. My husband, who is anti-vegetable (he thought kale was only meant as decoration on buffets), absolutely loved it.

  • ILikeCake Posted: 05/04/14
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    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.

  • JustUs3 Posted: 01/07/14
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    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!

  • MeRhea Posted: 09/25/13
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    This is a winner in our house. Just made it this week. I roasted the butternut squash and added a pinch of nutmeg into the sauce. I didn't have any pecans, but even with just the small amount of cheese called for on top, it was spectacular!

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