Butternut-Kale Lasagna

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

Butternut-Kale Lasagna
Recipe type: Lasagna
Prep time: 
Total time: 
  • ¼ cup water
  • 340 g cubed fresh butternut squash
  • 3 cups chopped kale
  • 1 tablespoon olive oil
  • 1 ½ tablespoons minced garlic
  • ¼ cup 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 black pepper
  • cooking spray
  • 6 no-boil lasagna noodles
  • 3 tablespoons chopped pecans
  1. Preheat oven to 230°C.
  2. 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.
  3. 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.
  4. 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.


Recipe Newsletter
Subscribe to the best and only recipe newsletter you'll ever need - it's ad-free with new recipe ideas every Sunday. Click Here to view an archive edition.
Subscribe Here

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Steak & Kidney Pudding Candied Smokey Bacon Strips Cornishware striped earthenware design Pudding Basin Figgy Duff Maple Butter Sauce Blueberry Bubble Cake Buchteln with Powidl Jam Czech cuisine Garlic Soup
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish