Butternut Squash and Kale Lasagna

by | Feb 24, 2013 | Entrees | 2 comments

diningwithdebbie butternutsquash

I’ve been a Cooking Light subscriber since it began publication, I believe and have cooked a gazillion recipes from it.  You do believe me, don’t you?
Okay.  Maybe it is more like a whole bunch.

The idea for this lasagna came from the March 2013 issue which features pasta.  When I saw it, I just knew I had to give it a try. 

Hubby wasn’t so sure.  He’s not too keen on the sweetness of butternut squash for the most part.

But after much arm twisting and gnashing of teeth, he was STRONGLY convinced agreed to give it a try.  Bless his sweet heart.

Here’s my version:

Serves 4 generously
Preheat the oven to 450 °

1/4 cup water
1 12-ounce package prechopped fresh butternut squash* (or chop your own)
3 cups prechopped kale, veins removed
1 Tablespoon olive oil
1 1/2 Tablespoons minced garlic
1/4 cup Wondra
2 cups 2% milk
3/4 cup nonfat half and half
1/4 teaspoon freshly ground nutmeg
3 ounces smoked Gruyere, shredded and divided
2 ounces Parmigiano-Reggiano, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 lasagna noodles, precooked until just al dente
4 Tablespoons chopped walnuts or pecans, toasted

Combine the water and squash in a microwave safe dish.  Cover with plastic wrap and cook on high for approximately 5 minutes or until the squash is tender; drain.

Mix squash and kale together in a large bowl.  Set aside.
Heat olive oil in a saucepan; add the garlic and cook  over low to medium heat for approximately 2 minutes.  Do not allow the garlic to burn.
Combine the Wondra with 3/4 cup of half and half in a small bowl and whisk until smooth.  Add to garlic; stir.
Add in the remaining milk and increase the heat to medium-high.  Bring the mixture to a boil and cook for 1 minute or until thickened, whisking often. Stir in the salt and pepper . Remove from heat and stir in 2 ounces of the Gruyere and 1 ounce of the Parmigiano-Reggiano.  Whisk until smooth.


Spray a 9 x9-inch square baking dish (lower heat to 425 ° if using glass) with cooking spray.  Spread approximately 1/3 cup of the cheese mixture over the bottom; top with 2 1/2 lasagna noodles (I split one lengthwise.).  Layer half of the squash-kale mixture over the noodles; top with 2/3 – 1 cup of the cheese mixture. 

Repeat the layers one time.  Cover with foil.  Bake for 15 minutes; remove the foil and sprinkle the top with the remaining cheese and the nuts.

Bake uncovered for an additional 10 – 15 minutes or until lightly browned and bubbly.

Let stand 5 – 8 minutes before cutting and serving.

*I find this in the produce section at our local Wal Mart.  Love it!

The verdict?  These were huge portions – way more than we would typically eat.  We both enjoyed the dish overall, but we both felt it was a tad too sweet and needed something spicy to add some extra kick.  I’m thinking maybe a little poblano pepper of some Italian sausage?
What would you suggest?
 

Menu Plan Monday

 

 

 
 

 

2 Comments

  2. tumbleweed-contessa
    tumbleweed-contessa on at 3:19 pm

    I’m always surprised when I make something with butternut squash and like it. It is sort of like any squash, I guess, and absorbs the flavors of what you put with it. This would be really good.
    Thanks for sharing a “light” version.

    We’re having a party at Tumbleweed Contessa – What’d You Do This Weekend? I’d love it if you could bring this over to share.
    http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-4/

    Have a great week,
    Linda