BUTTERNUT SQUASH & KALE LASAGNA
12/01/15 — Farm
By Megan Winfrey
I don't know about all of you, but I had enough carbs and starch last weekend to last a lifetime. I also had enough belly laughs, baby smiles, and family lovin' to last, well, at least until Christmas. I hope you all had a joyous Thanksgiving weekend as well! But I tell you what, I'm not going near any heavy food for at least a week, (....I promise? I think I promise?) and my box of organic JBG veggies is sure going to help with that! Cheese doesn't count, though. Obviously.
Butternut Squash & Kale Lasagna
- 2 small butternut squash, peeled and sliced
- 4 cups kale leaves, torn
- 3 tbs. butter
- 3 tbs. flour
- 2 cups whole milk
- salt and pepper
- 1 cup ricotta cheese
- 1 cup mozzarella or gruyere cheese, shredded
- 1 cup Italian bread crumbs
Spread a layer of white sauce in the bottom of an 8x6 baking dish. Follow with a layer of squash, a layer of kale, and dollops of ricotta. Repeat until squash and kale are used up, ending with a layer of white sauce.
Spread the bread crumbs over the top in an even layer, then do the same with the shredded cheese.
Oil or butter a piece of aluminum foil and cover the dish. Bake for 55-60 minutes, uncover, and bake another 10 minutes until brown on top.