Butternut Squash Lasagna

By mstel

May want to try with "smoky marinara" sauce.

Ingredients

• 1 ½ pounds peeled, seeded butternut squash, buttercup squash, or kabocha squash
• 3 ½ tablespoons olive oil
• Salt and freshly ground black pepper
• 8 ounces lasagna noodles
• 2 cloves garlic, minced
• 4 cups lacinato (or regular) kale, rinsed and cut into ribbons
• 2 tablespoons sliced fresh basil leaves
• 3 tablespoons all-purpose flour
• 2 cups nonfat milk
• 2 cups part-skim ricotta cheese
• 1 large egg
• 2 tablespoons minced fresh oregano
• Cooking spray
• 1 ½ cups shredded part-skim mozzarella

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350F. Cut butternut squash (or other squash) into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until butternut squash has softened. Remove squash from oven (keep oven on).

While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking.

In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté. 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.

Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.

Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella.

Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let butternut squash lasagna rest for about 5 minutes before cutting.