Butternut Squash and Kale Lasagna
Butternut Squash and Kale Lasagna! Save this one for the holidays. Layers of flavors! Homemade béchamel sauce, roasted squash, crispy garlic kale and fontina cheese. A MUST make.
Equipment
Ingredients
- 6 cups cubed butternut squash
- 2 tablespoons olive oil
- 7 cloves garlic, minced, divided
- 1 teaspoon salt and freshly ground pepper, divided
- 1/2 teaspoon ground nutmeg, divided
- 2 teaspoons fresh thyme
- 6 fresh sage leaves, chopped
- 1 teaspoon brown sugar
- 1/4 cup plus 1 tablespoon butter, divided
- 4 cups torn kale leaves
- 1 lb. full-fat ricotta cheese
- 1 lb. fat-free or low-fat ricotta cheese
- 1 large egg
- 1 cup shredded fontina cheese
- 1/4 cup all-purpose flour
- 1 qt. low-fat milk
- 1 lb. cooked lasagna noodles, I highly recommend using regular cooked noodles as I find that no-boil lasagna noodles end up being too starchy for the lasagna
Instructions
- Toss together the butternut squash, 2 tablespoons olive oil, 4 cloves minced garlic, 1/2 teaspoon each salt and pepper, 1/4 teaspoon, nutmeg, 2 teaspoons fresh thyme, 6 sage leaves and brown sugar until well-mixed. Place in a single layer on a large baking sheet (may need two) and roast at 400 degrees until soft and caramelized, about 40 minutes.
- Remove from oven and reduce oven to 350 degrees F.
- While the squash is cooking, heat 1 tablespoon butter over medium heat in a large skillet. Add in the garlic cloves and cook, stirring the entire time, until garlic has melted into the butter, about 1 minute.
- Add in the kale along with a pinch of salt and pepper and cook until just tender. Set aside.
- In a medium saucepan, melt the remaining 1/4 cup butter over medium heat. Add the flour and cook until toasted and golden brown, about 3-4 minutes.
- Whisk in the milk along with a pinch of salt and 1/8 teaspoon nutmeg.Whisk until thickened, about 5 minutes, taking care not to scorch the milk. Set aside.
- In a separate bowl, whisk together the ricotta cheeses, egg, remaining 1/8 teaspoon nutmeg, 1/4 teaspoon each salt and pepper and 1/2 cup shredded fontina cheese until well combined. Remove 1 cup of the mixture and place in a food processor along with the kale mixture and pulse a few times until the kale is broken down. This step is optional, but makes for a smoother texture of the kale in the final product. You can also finely chop the cooked kale and add into the ricotta mixture. Stir back into the kale.
- Make the lasagna! Spread a thin layer of the white sauce on the bottom of a lightly greased 9x13" pan. Place a layer of cooked noodles on top along with a layer of the ricotta mixture and cooked butternut squash. Ladle on more white sauce and repeat with noodles, ricotta, butternut squash and sauce two more times. Cover with remaining white sauce and remaining 1/2 cup fontina cheese.
- Cover with foil and bake for 45 minutes until hot throughout. Remove the foil and bake another 15 minutes until cheese is melted and bubbly. Remove from oven and let sit for 15 minutes before slicing and serving. Top with fried sage leaves, if desired.
Nutrition
Serving: 1servingCalories: 510kcalCarbohydrates: 47gProtein: 25gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 99mgSodium: 641mgPotassium: 718mgFiber: 4gSugar: 11gVitamin A: 13076IUVitamin C: 33mgCalcium: 542mgIron: 2mg