halfbakedharvest3.8
Simple Caramelized Butternut Squash and Kale Florentine Lasagna.
This flavoursome lasagna dish is heavy on the vegetables and the cheese
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 1h 15m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●pan
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. and grease a 9x13 inch baking dish - if baking the lasagna right away.
2
Heat a large skillet over medium heat, add the olive oil. Add the butternut squash and sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 10 to ⏱️ 15 minutes or until the squash begins to caramelize all over. Add the garlic, nutmeg sage and thyme, cook 5 or so minutes more.
olive oil2 tablespoonsbrown sugar1 tablespoongarlic (finely chopped)4 clovesfresh thyme (chopped)2 teaspoons
3
Now remove the skillet from the heat and add the kale, cover and let sit for ⏱️ 10 minutes. The heat from the pan will cook the kale down.
4
Meanwhile, make the béchamel sauce. Melt the butter over medium heat and allow the butter to brown lightly. Once the butter begins to brown, add the flour and cook, whisking constantly, for ⏱️ 1 minute. Whisk in the warm milk in a steady stream. Add the a pinch of freshly grated nutmeg and simmer for ⏱️ 2 minutes, whisking. Remove from the heat, stir in the blue cheese (or mozzarella) and parmesan. Season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
cubed medium butternut squash (about 1 medium)8 cupsbutter4 tablespoonsblue cheese (crumbled (or use cream cheese or mozzarella))4 ounces
5
To assemble the lasagna, spoon a little béchamel onto the bottom of the prepared baking dish. Add a layer of lasagna noodles. Sprinkle about 1/3 of the butternut + kale mixture over the noodles. Now add 1/3 of the fontina cheese and drizzle with a little béchamel. Repeat the layering process until you have three to four layers. Once you get to the very top, spread any remaining béchamel over the noodles. Sprinkle with the last of the fontina cheese. Feel free to add more cheese if desired!! Top the lasagna with sage leaves.
fontina cheese (shredded)8 ounces
6
Spray a piece of tin foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen.
7
Bake, covered for ⏱️ 35-45 minutes and then uncovered for ⏱️ 15 minutes more. Let stand for ⏱️ 10 minutes before slicing. If your lasagna was cold prior to baking, bake covered for ⏱️ 15-30 minutes longer.
Nutrition Facts
calories
617 kcal
fat Content
26 g
serving Size
6 g
fiber Content
3 g
sugar Content
9 g
sodium Content
766 mg
protein Content
26 g
cholesterol Content
66 mg
carbohydrate Content
69 g
saturated Fat Content
14 g
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