Gruyere-spiked Bechamel drapes over the noodles and butternut squash to give this dish a velvety richness. Hearty, earthy kale perfectly balances the sweet butternut, and crunchy, toasted pecans crown the top of this luscious lasagna
- ¼ cup water
- 340 g cubed fresh butternut squash
- 3 cups chopped kale
- 1 tablespoon olive oil
- 1 ½ tablespoons minced garlic
- ¼ cup plain flour (all-purpose flour)
- 2 ¾ cups low-fat milk, divided
- 60 g Gruyère cheese, shredded and divided
- 30 g Parmigiano-Reggiano cheese, grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- cooking spray
- 6 no-boil lasagna noodles
- 3 tablespoons chopped pecans
- Preheat oven to 230°C.
- Combine ¼ cup water and butternut in an 20 cm square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine butternut and kale in a large bowl. Wipe dish dry.
- 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 ½ cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2¼ 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 30 g Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
- Coat baking dish with cooking spray. Spread ⅓ cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and ⅔ cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 230°C for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 230°C for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.