Kale and Butternut Squash Lasagna Kale and Butternut Squash Lasagna Even carnivores won't miss the meat in this vegetarian lasagna. The different components do take some prep time, but the whole thing can be made and assembled up to a day in advance. Crescenza (also sometimes called stracchino) is a creamy Italian cheese and a great addition here; if you can’t find it, though, feel free to skip it. 1. Preheat the oven to 400 degrees. 2. Spread the squash slices out in an even layer on an aluminum foil lined baking sheet, toss with 1 tablespoon olive oil, ½ teaspoon salt, and ground black pepper. Roast for 20 minutes, or until tender and just starting to brown. 3. While the squash is roasting, make the béchamel sauce. In a medium saucepan, cook the butter over medium heat until it is melted and beginning to foam, then add the flour, and whisk to incorporate. Cook the butter and flour mixture, whisking constantly, for 2-3 minutes, making sure it doesn’t brown. Slowly begin adding the milk, half a cup at a time. The mixture will seize up and thicken quite a bit after the first addition, but don’t worry. Keep whisking and adding slowly until the sauce is thickened and coats the back of a wooden spoon. This should take about 10 minutes. When the sauce is cooked, add the salt, nutmeg, cayenne, and parmesan cheese. 4. To cook the kale, heat olive oil in a sauté pan over medium high, add sliced kale and a large pinch of salt, and cook for about five minutes, or until the kale is wilted. 5. Once all of the components are ready, it's time to assemble the dish. Grease an 8 ½ x 4 ½ inch loaf pan with butter or cooking spray, then spread a quarter of the béchamel sauce in the bottom. Next make one layer of lasagna noodles breaking/cutting them as necessary to fit. Top the noodles with half of the butternut squash, half the kale, half of the crescenza, and a third of the parmesan. Then repeat with another quarter of the sauce, another third of the pasta, the rest of the squash, kale, and crescenza, another third of the parmesan, and another quarter of the béchamel. Top with the last layer of pasta, the last quarter of béchamel and the last third of parmesan. Cover and store in the fridge until ready to bake. 6. To cook, bake at 375 for 20-25 minutes, or until the top is browned and the lasagna is bubbling. Serves 4For the butternut squash:, 1 ½ pounds butternut squash (1 very small squash), peeled, cut in half and cut into ¼ inch slices, ½ teaspoon salt, 1 tablespoon olive oil,  , For the béchamel:, 4 tablespoons butter, 4 tablespoons flour, 2 cups whole milk, pinch nutmeg, pinch cayenne, 1 teaspoon salt, 1 garlic clove, very finely minced, 1 cup grated parmesan,  , For the kale:, 1 bunch dino kale, cleaned and sliced, 1 tablespoon olive oil, pinch salt,  , To assemble:, 6 lasagna noodles, cooked and drained (or 6 oven-ready lasagna noodles), 4 oz. crescenza cheese, 1 cup grated parmesan cheese, divided.

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Tip

Oven-ready lasagna noodles are one of our favorite shortcuts.

Kale and Butternut Squash Lasagna

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Even carnivores won’t miss the meat in this vegetarian lasagna. The different components do take some prep time, but the whole thing can be made and assembled up to a day in advance. Crescenza (also sometimes called stracchino) is a creamy Italian cheese and a great addition here; if you can’t find it, though, feel free to skip it.

Serves 4

For the butternut squash:

1 ½ pounds butternut squash (1 very small squash), peeled, cut in half and cut into ¼ inch slices

½ teaspoon salt

1 tablespoon olive oil

 

For the béchamel:

4 tablespoons butter

4 tablespoons flour

2 cups whole milk

pinch nutmeg

pinch cayenne

1 teaspoon salt

1 garlic clove, very finely minced

1 cup grated parmesan

 

For the kale:

1 bunch dino kale, cleaned and sliced

1 tablespoon olive oil

pinch salt

 

To assemble:

6 lasagna noodles, cooked and drained (or 6 oven-ready lasagna noodles)

4 oz. crescenza cheese

1 cup grated parmesan cheese, divided

1. Preheat the oven to 400 degrees.

2. Spread the squash slices out in an even layer on an aluminum foil lined baking sheet, toss with 1 tablespoon olive oil, ½ teaspoon salt, and ground black pepper. Roast for 20 minutes, or until tender and just starting to brown.

3. While the squash is roasting, make the béchamel sauce. In a medium saucepan, cook the butter over medium heat until it is melted and beginning to foam, then add the flour, and whisk to incorporate. Cook the butter and flour mixture, whisking constantly, for 2-3 minutes, making sure it doesn’t brown. Slowly begin adding the milk, half a cup at a time. The mixture will seize up and thicken quite a bit after the first addition, but don’t worry. Keep whisking and adding slowly until the sauce is thickened and coats the back of a wooden spoon. This should take about 10 minutes. When the sauce is cooked, add the salt, nutmeg, cayenne, and parmesan cheese.

4. To cook the kale, heat olive oil in a sauté pan over medium high, add sliced kale and a large pinch of salt, and cook for about five minutes, or until the kale is wilted.

5. Once all of the components are ready, it’s time to assemble the dish. Grease an 8 ½ x 4 ½ inch loaf pan with butter or cooking spray, then spread a quarter of the béchamel sauce in the bottom. Next make one layer of lasagna noodles breaking/cutting them as necessary to fit. Top the noodles with half of the butternut squash, half the kale, half of the crescenza, and a third of the parmesan. Then repeat with another quarter of the sauce, another third of the pasta, the rest of the squash, kale, and crescenza, another third of the parmesan, and another quarter of the béchamel. Top with the last layer of pasta, the last quarter of béchamel and the last third of parmesan. Cover and store in the fridge until ready to bake.

6. To cook, bake at 375 for 20-25 minutes, or until the top is browned and the lasagna is bubbling.

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