Butternut Squash & Kale Lasagna
 
 
Category: Main Dish
Yield: 12 servings
Ingredients
  • 12 lasagna noodles
Squash
  • 1½ lbs butternut squash, diced
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
Bechamel sauce
  • 4 Tbsp unsalted butter
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups skim milk
  • ½ tsp dry mustard
  • ⅛ tsp ground cayenne pepper
Filling
  • 8 oz kale
  • 15 oz fat free ricotta
  • 2 cups shredded part skim mozzarella cheese, divided
  • 1 egg
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsp fresh parsley, to garnish (optional)
Instructions
  1. Fill a large stockpot with water and bring to a boil. Add lasagna noodles and cook until al dente, about 9 minutes. Drain and set aside.
  2. Heat oven to 400 F. Line a baking sheet with parchment or foil lightly sprayed with cooking spray. Toss butternut squash with oil, salt, and pepper and spread evenly on baking sheet. Roast for 20-25 minutes, until squash is softened. Remove squash to a bowl and use a fork or potato masher to mash the squash to a coarse consistency.
  3. Preheat oven to 375 F. Spray a 9x13 pan with cooking spray and set aside.
  4. In a medium saucepot, melt the butter over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Stir in flour and cook for another minute, stirring constantly. Add milk, mustard powder, and cayenne pepper and cook, stirring frequently, until mixture is thick enough to coat the back of a spoon. Remove from heat.
  5. Stir ricotta, 1½ cups mozzarella, egg, parsley, and oregano together in a large bowl.
  6. In a steamer, steam kale for 4-5 minutes until stems are tender. Remove from heat and stir into ricotta mixture.
  7. Spread a thin layer of sauce into the bottom the pan. Add three lasagna noodles. Cover with a layer of the ricotta mixture and a layer of butternut squash. Repeat with the remaining noodles, sauce, ricotta and squash. Top with the remaining ½ cup of mozzarella.
  8. Bake covered for 30 minutes, then uncover and bake for another 10 minutes, until browned and bubbling.. Let cool for five minutes in the pan, and serve hot.
Nutrition Information
Serving size: 1 slice Calories: 288 Fat: 10 grams Carbohydrates: 35 grams Sugar: 5 grams Sodium: 402 Protein: 15 grams
Recipe by Baked In at https://www.baked-in.com/2013/03/04/butternut-squash-kale-lasagna/