Butternut Squash Kale Lasagna

Lasagna 2 The Curvy Carrot

 

Hearty. Filling. ?Cheesy. ?Satisfying.

I’m describing this lasagna.

It’s a good one. ?A keeper of a recipe, in fact.

There’s lots of different types of lasagnas out there. ?Spinach, mushroom, veggie. ?But I liked adapting this recipe because I hadn’t really tried a squash variant yet (which I know is pretty common.) ?So here’s what I did: ?I added in some onion and some extra mozzarella (really, I know this is supposed to be a “light” recipe, but I cannot eat lasagna without a few pieces of glorious melted mozzarella on top.) ?And I loved the idea of a cheesy béchamel sauce instead of a tomato-based sauce (again…maybe not so much in the way of being “light”, but it was heavenly.) ?I made a giant pan of this and then promptly froze half of it for random weeknights when I don’t feel like cooking (which might be tonight.) ?It reheats nicely as leftovers, too, which is always a positive thing.

Add in extra vegetables here if you want. ? Some shredded carrots or mushrooms would be great. ?And play around with the cheese as well. ?I know Gruyere isn’t the cheapest option out there, but I splurged and it was worth it. (Well, really, any cheese is worth it to me, so there you go.) ?Enjoy.

 

Lasagna 3 The Curvy Carrot

 

 

Butternut Squash Kale Lasagna

Servings: ?6-8

 

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

One 1 to 1.5 pound butternut squash, roasted and cooled, peeled, and cut into cubes

One head kale (doesn’t matter which type), leaves torn and stems discarded

1/2 teaspoon oregano

Pinch red pepper flakes

1 and 1/2 tablespoons?minced garlic, plus an additional 1 teaspoon

1/4 cup all-purpose flour

2 and 3/4 cups milk, divided (I used skim.)

2 ounces?Gruyère cheese, shredded and divided

1 ounce?Parmigiano-Reggiano cheese, grated

1/2 teaspoon?salt

1/4 teaspoon?black pepper

One package (9 ounces) whole wheat no-boil lasagna noodles

1 cup Mozzarella, shredded ?(or more, if you are heavy-handed like me)

 

Instructions

1. Preheat the oven to 450 degrees.

2. For the filling: In a large saute pan or Dutch oven over medium heat, add 1 tablespoon of the olive oil and heat until shimmering.

3. Add the chopped onion and cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes.

4. Add 1 teaspoon of the minced garlic and cook until fragrant, about 30 seconds.

5. Carefully add the cooked cubed squash and cook, mashing the squash gently, until it is heated through, about 1-2 minutes.

6. In batches, add the kale until it is wilted and softened, stirring frequently.

7. Add the oregano and the red pepper flakes, stirring to combine. ?Remove the mixture from the heat to cool.

8. For the béchamel: In a medium saucepan over medium heat, add the remaining tablespoon of olive oil and swirl to coat the pan.

9.?Add the remaining 1 and 1/2 tablespoons of minced garlic; cook for about 2 minutes or until the garlic begins to brown, stirring occasionally.

10. Whisk the flour and 1/2 cup of the milk in a small bowl until smooth.

11. Add the milk mixture and the remaining 2 1/4 cups milk to the saucepan; increase heat to medium-high.

12. Bring the mixture to a boil; cook for about 1 minute or until thickened, stirring frequently; remove from heat.

13. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

14. ?Coat baking dish ?or lasagna pan with cooking spray.

15. Spread 1/3 cup milk mixture in the bottom of dish. Arrange the lasagna noodles over the milk mixture; top with half of squash mixture and 2/3 cup milk mixture, followed by a thin layer of mozzarella.

16. Repeat the layers once, ending with remaining noodles and remaining milk mixture. ?Sprinkle the top with any remaining mozzarella cheese.

17. Cover the with foil; bake at 450 degrees for 15 minutes.

18. Remove the foil; sprinkle remaining Gruyère on top. Bake, uncovered, at 450 degrees for an additional 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

 

Source: ?Adapted from Cooking Light as part of my monthly contribution to the Cooking Light Bloggers’ Connection.

March 6, 2014 - 10:52 am

Katrina @ WVS - I like all kinds of lasagna! This one looks awesome – thanks for sharing! xx

March 7, 2014 - 11:53 am

Claire @ Simply Sweet Justice - I love butternut squash lasagna! Adding kale sounds great. Well done!

March 8, 2014 - 7:45 am

Helen @ Scrummy Lane - I think it’s worth splurging on the cheese as lasagna usually goes a long way. Your photos have really sold this to me … pinning it!

March 8, 2014 - 7:28 pm

Joanne - I take LOTS OF CHEESE over “light” anyday! This looks like one glorious plate of comfort!

March 10, 2014 - 12:46 pm

Mallory @ Because I Like Chocolate - In my opinion white lasagna is the only way to go, I love that this does not contain tomato sauce!

March 12, 2014 - 5:04 pm

Carol at Wild Goose Tea - I with Joanne with heavy on the cheese. It is amazing to me the spectrum of lasagna recipes! It’s like the world woke up one day and said, “Hey I have an idea! Let’s get down right Wild Wild Wild with lasagna!” Apparently it was pretty easy to get others to sign that petition. I would.

March 16, 2014 - 11:36 pm

Amber Freitas - My favorite veggie (and my 6 year o.d’s too!) is the sweet potato, or yam, I can never remember which is which ?? I like the ones with the deep red/orange flesh. They are so delicious as a side dish, baked with just a pat of butter and salt/pepper. Or even as a main dish with some black beans, grated cheese, baked again to melt it then add green onions and sour cream. Yum!

March 16, 2014 - 11:39 pm

Amber Freitas - I also LOVE butternut squash, and have been getting into Kale more lately, so will def have to try this recipe, it sounds declicious (with you all on the heavy handed cheese).

June 18, 2014 - 10:57 am

dolores - I can tell this is a WINNING recipe! Why? The GARLIC in the béchamel. That’s the indicator for me. Have been focused on perfecting my cooking for many years….Garlic is the secret in béchamel. And you nailed it! Will be checking out your blog more frequently!

October 6, 2014 - 6:04 pm

lexilooda - Mmmm, this was delicious. I’m glad you mentioned we could add extra veggies, so I threw in some mushrooms. I also added cashews. (They need to soak for 8 hours before adding them to the lasagna, so they are not so crunchy.) It was a hit! My small-town grocery stores didn’t have the fancy cheeses, so I substituted baby swiss for gruyere and parmesan for the parmigiano-reggiano.

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