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
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.
Combine squash 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 1/2 cup milk in a small bowl, stirring with a whisk until smooth.
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.
Remove from heat. Stir in 1 ounce Gruyre, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
Coat baking dish with cooking spray.
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.
Remove foil; sprinkle remaining Gruyre and pecans over top.
Bake, uncovered, at 450 for 10 minutes or until lightly browned and sauce is bubbly.