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Butternut Squash & Kale Lasagna

Three layer lasagna with thinly sliced butternut squash, kale and a white alfredo sauce.
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Course: Main Course
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 521kcal

Equipment

Ingredients

  • 6 tablespoon Unsalted Butter
  • 6 tablespoon All-purpose Flour
  • 4 cups Whole Milk
  • 1 ½ lbs Butternut Squash Skinned, Cored & Thinly Sliced - Mandoline
  • 4 cups Lacinato Kale Stemmed & Very Thinly Sliced
  • 6 Oven-ready Lasagna Sheets (Gluten Free)
  • 1 ½ cups Gruyère Grated

Seasoning

  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper Freshly Ground

Instructions

  • Preheat oven to 350 DegF
  • Heat a large pan over medium-high heat. Melt 6 tablespoon (¾ stick) butter and then add flour; whisk constantly for 30 seconds or until foaming. Whisk in the Milk, Salt and Pepper; bring to a boil, then reduce heat and simmer for 8 minutes - stir occasionally - until thickened.
  • Spread/lay ingredients into the 8 Inch Baking Sheet in the following order
    -Milk/Flour Mixture
    -Oven-Ready Lasagna Sheets
    -Very Thinly Sliced
    -Thinly Sliced Squash
    -Milk/Flour Mixture
    -Oven-Ready Lasagna Sheets
    -Very Thinly Sliced
    -Thinly Sliced Squash
    -Milk/Flour Mixture
    -Oven-Ready Lasagna Sheets
    Top with the Gruyère, cover with foil and put into the oven; bake for 60 minutes or until the noodles are tender.
  • Uncover and broil until the top is golden brown; a few minutes longer. Allow the lasagna to rest for about 10 minutes before serving.

Nutrition

Calories: 521kcal | Carbohydrates: 51g | Protein: 19g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 386mg | Potassium: 717mg | Fiber: 3g | Sugar: 11g | Vitamin A: 14379IU | Vitamin C: 41mg | Calcium: 596mg | Iron: 1mg
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