Butternut Squash Lasagna | Cooking with Curtis | Winn-Dixie

By cindyandmojo

Ingredients

• 4 tablespoons Winn-Dixie unsalted butter
• 2 garlic cloves, minced
• 1/4 cup Winn-Dixie all-purpose flour
• 3 cups Winn-Dixie whole milk
• 3 sprigs thyme
• Kosher salt and freshly ground black pepper
• 1 tablespoon Winn-Dixie olive oil
• 1 bunch collard greens, leaves only (about 4 ounces)
• 7 to 9 Winn-Dixie oven ready lasagna sheets (about 6 ounces)
• 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/8-inch-thick slices
• 8 ounces Winn-Dixie whole milk mozzarella cheese, shredded
• 1/4 cup finely grated Winn-Dixie Parmesan cheese

Details

Servings 1
Adapted from winndixie.com

Preparation

Step 1

Instructions:

Preheat the oven to 350°F. In a medium heavy saucepan, melt the butter over medium-high
heat. Add the garlic and stir for about 30 seconds, or until fragrant. Whisk in the
flour and cook, whisking frequently, for about 2 minutes, or until the butter and flour
are well blended and beginning to smell toasted. Gradually whisk in half the milk and
bring to a boil, whisking constantly to prevent lumps. Whisk in the remaining milk.
Add the thyme and return to a boil, stirring constantly. Season the sauce with 2 1/2
teaspoons of salt and 1/4 teaspoon of pepper, cover and keep warm. Discard the thyme
stems before using the sauce.

Meanwhile, heat a large heavy skillet over medium-high heat. Add the oil and greens
and cook, stirring often, for about 2 minutes, or until the greens are wilted. Season with
salt and pepper and set aside to drain on paper towels..

Spread 1/2 cup of the sauce over the bottom of an 8x8x2-inch baking dish.
Lay 2 to 3 uncooked lasagna noodles over the sauce, breaking them to fit
(do not worry if there’s space around the noodles, since they will expand as
they cook). Lay half of the squash over the noodles followed by half of the greens.
Season each layer with salt and pepper. Spoon 3/4 cup of the sauce over the
vegetables and sprinkle with half of the mozzarella cheese. Repeat layering the
noodles, vegetables, 3/4 cup of sauce, and the remaining mozzarella cheese one more
time. Top with the remaining 3 noodles, then spread with the remaining 1 cup of sauce.
Gently press the lasagna down to allow the sauce to come up over the noodles.

Cover the baking dish with foil and place it on a baking sheet. Bake for about 45
minutes, or until the lasagna sheets are tender and the lasagna is heated through
(if you insert a knife into the center of the lasagna for 10 seconds, it should feel hot
after you pull it out). Remove the foil and sprinkle the Parmesan over the lasagna.
Preheat the broiler. Broil the lasagna, uncovered, for 2 to 3 minutes, or until the
cheese has melted and the lasagna is golden brown on top. Let stand for
15 minutes before serving.

The lasagna can be made up to 1 day ahead, covered and refrigerated. Wrap with foil and reheat in a 300°F oven for about 20 minutes, or until warmed through.