Butternut-Kale Lasagna

By jeknudson

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.