Anna added this recipe to ‘My Recipes’ in March 2013.  The gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna




olive oil




gruyere cheese


sea salt and ground black pepper

lasagna noodles



Prepare all your ingredients and pre-heat the oven to 220C.

Add butternut pieces to a bowl, season with salt and pepper and drizzle with olive oil;  Toss to ensure that it’s coated evenly.  Bake in your preheated oven for 15 minutes or until tender.  Combine squash and kale in a large bowl.

Heat a medium saucepan over medium heat. Add oil to pan add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Combine flour and milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in the Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake for 30 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

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