Winter Lasagna with Butternut Squash, Kale and Mushrooms
Prep Time Minutes 20
Cook Time 40 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 40 Minutes | Passive Time | Servings People |
I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.
Ingredients
- 1 Butternut squash A Large one, Peeled and diced
- 2 TBS Olive oil
- 8 Sprigs Sage divided in two
- 6 Cloves Garlic smashed
- salt and pepper to taste
- 8 ouncec Crimini mushrooms sliced
- 3 Sprigs Thyme
- 2 TBS Olive oil
- 1 Bunch Lacinato Kale washed well and cut into bite sized pieces
- 3 Cloves Garlic sliced
- 1 TBS Olive oil
- 9-12 Lasagna noodles regular or no boil
- 5 TBS Butter
- 3/4 Cup Flour
- 5 Cups Milk or some milk and some broth
- 1 tsp nutmeg
- 1-2 Cups Mozarella
- 1-2 Cups Parmesean
|
Ingredients
|
- Preheat the oven to 450.
- Place the butternut squash, thyme, 2 TBS olive oil , smashed garlic cloves and 4 sprigs sage on a parchment or foil lined baking sheet. Mix to coat the veggies with the oil and add salt and pepper. Roast in the oven for 20-30 minutes, until the squash is soft and browning.
- Similarly, place the mushrooms, 2 TBS olive oil, thyme, and salt and pepper on another parchment or foil lined baking sheet and roast at the same time as the butternut squash, until the mushrooms are giving off their liquid and beginning to brown, about 15-20 minutes.
- While the vegetables are roasting in the oven, prepare the kale. Heat a large sautee pan over medium high heat with 1 TBS olive oil and the sliced garlic cloves. When the garlic just begins to take on color, add the kale and stir. You may want to add ¼ cup oil to get the Kale cooking. Cook for 2-3 minutes, until the Kale has begin to wilt and turn bright green. Remove from heat and set aside.
- To make the béchamel sauce, place the butter in a medium sized sauce pan over medium heat and melt. Add the flour and stir with a whisk until the mixture is combined. Cook for a few minutes, but do not let brown. Add the remaining whole 4 sage leaves, nutmeg, salt and pepper to taste and slowly whisk in the milk/broth until the mixture forms a sauce that will coat the back of a spoon. Set aside while you get ready to assemble. Remove sage before assembling.
- Reduce oven temperature to 400.
- To assemble place a cup of the béchamel sauce on the bottom of a greased 9 by 13 pyrex. Cover with lasagne sheets (you may need to break them to fully cover the bottom. Spread half of the squash, mushrooms and kale on top of the noodles. Cover the vegetables with another cup or so of the béchamel sauce and sprinkle a layer of mozzarella cheese on top.
- Repeat: Spread another layer of noodles on top, follow with béchamel and then with the other half of the butternut squash, mushrooms and kale, then top with another layer of mozzarella. Add the final layer of noodles, and top with the remaining béchamel sauce. (If you are using raw no bake noodles, you may want to add an additional cup or so of milk that you pour into the baking dish.)
- Cover the dish tightly with foil and bake for 30-44 minutes. Remove from the oven, test to see if the dish has come together and top with parmesan cheese.
- Let rest for 15-30 minutes before serving.
