Butternut-Kale Lasagna

Name: Butternut-Kale Lasagna
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 340 grams package prechopped fresh butternut squash; 59 milliliters 1.1 ounces all-purpose flour (about; 2 Tbsps minced garlic; 57 grams Gruyère cheese, shredded and divided; 710 milliliters prechopped kale; 651 milliliters 1% low-fat milk, divided; 1 Tbsp olive oil; 6 no-boil lasagna noodles; 28 grams Parmigiano-Reggiano cheese, grated; 3 Tbsps chopped pecans; 1 teaspoons salt; 59 milliliters water

Butternut-Kale Lasagna

Butternut-Kale Lasagna might be just the Mediterranean recipe you are searching for. One serving contains 502 calories, 22g of protein, and 20g of fat. For $1.94 per serving, you get a main course that serves 4. From preparation to the plate, this recipe takes around 55 minutes. If you have gruyère cheese, parmigiano-reggiano cheese, milk, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine 1/4 cup water and squash in an 8-inch 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.

Ingredients you will need

Squash

Water

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Microwave

Combine squash and kale in a large bowl. Wipe dish dry.

Ingredients you will need

Squash

Kale

Equipment you will use

Bowl

Heat a medium saucepan over medium heat.

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Sauce Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

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Frying Pan

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.

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Garlic

All Purpose Flour

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Measuring Cup

Knife

Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth.

Ingredients you will need

All Purpose Flour

Milk

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Whisk

Bowl

Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Remove from heat. Stir in 1 ounce Gruyre, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

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Parmigiano Reggiano

Cheese

Pepper

Salt

Coat baking dish with cooking spray.

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Cooking Spray

Equipment you will use

Baking Pan

Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450 for 15 minutes.

Ingredients you will need

Pasta