Monday, September 16, 2013

Butternut & Kale Lasagna (healthy)

We hosted family dinner last night and I wanted to make something warm and comforting but also healthy.  I found this recipe on and the combo of earthy kale and sweet squash was delicious.
Let the comfort food season begin!

I altered the recipe slightly (roasted squash vs. microwave added in herbs etc.)  

Butternut & Kale Lasagna (adapted from
(serves 8-10)

4 cups chopped fresh butternut squash
6 cups chopped kale
a bunch of fresh herbs (sage, rosemary, tarragon)
4 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup all-purpose flour
5 1/2 cups 1% low-fat milk
4 ounces Gruyère cheese, shredded and divided
2 ounce Parmigiano-Reggiano cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
12 no-boil lasagna noodles
6 tablespoons chopped pecans

Preheat oven to 400 degrees

Place squash in a large bowl and toss with 2 tbs of olive oil and fresh herbs. Spread squash onto baking sheet and season with salt and pepper.  Roast squash in the oven for 30 minutes (shaking pan occasionally) and remove from the oven. Combine squash and kale in a large bowl. 

Preheat oven to 450 degrees

Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 4 1/2 cups 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 2 ounces Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Coat 9x13 baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 3 noodles over milk mixture; top with half of squash mixture and 1 1/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

For more of our favorite squash recipes, click here, here, here, here and here

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