Best Butternut Squash And Kale Lasagna Recipes

BROKEN LASAGNA WITH BUTTERNUT SQUASH AND KALE

Steps:

• Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt.
• Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes.
• Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss.
• Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan.

BUTTERNUT SQUASH AND KALE LASAGNA

Steps:

• 1. In a sauce pan, place garlic and butter. Melt butter completely and then whisk in flour (about 30 seconds). 2. Whisk in milk and bring to a boil. Place on lower heat and continue to stir, allowing sauce to thicken (about 8-10 minutes). 3. Add dash of nutmeg, salt and pepper to taste (the sauce is relatively bland prior to addition of spices). 4. In a separate pan, while sauce is thickening, use a little olive oil and sauté the mushrooms and carrots until soft. Season with garlic salt if desired. 5. In a bowl, combine the cooked veggies with the shredded squash. 6. Line a 9x13 casserole dish with a light layer of sauce and add three sheets of lasagna to the bottom of the dish. 7. Begin layering: kale, veggies and then a scattering of ricotta, followed by a layer of sauce. Repeat twice. 8. Layer the final three sheets of lasagna on the top and cover completely with remaining sauce. Top this with the gruyere. 9. Bake at 375 for 45 minutes.