Butternut Squash Lasagna

I love winter squash season, a lot of the recipes that are made from winter squash are so hearty and they can totally make a meal out of it without adding meat or other starches. Today I was in the mood for lasagna and came across a recipe from The Woks of Life. This is definitely a big hit at our dinner table tonight.

I am experimenting something new as well. I have left the butternut squash skin on before baking, and the skin was so soft that it mashed very well. That can give you extra fiber to your meal. 

Ingredients

* 2 ½ lbs butternut squash, seeded and diced into ½-inch pieces (about 8 cups)

* olive oil

* salt and pepper to taste

* 2 cloves garlic, minced

* 1 cup mushrooms, thinly sliced

* 4 cups/handfuls chopped kale

* 4 tablespoons butter

* 1 sprig rosemary, finely chopped

* ¼ cup flour

* 4 cups milk

* 12 sheets cooked lasagna noodles

* 1 cup Parmesan cheese, grated

* 2 cups mozzarella cheese, shredded

Directions:

1) Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste. Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.

2) Meanwhile, in a large skillet over medium heat, add a few tablespoons of olive oil.  Add the garlic and cook for a minute. Add the mushrooms and sauté until caramelized, about 10 minutes.  Add the kale and sauté until wilted. Season with salt and pepper. Pour out of the skillet and set aside.

3) Put the skillet back over medium heat and add the butter and rosemary. When the butter is melted, stir in the flour and cook for 3 minutes, whisking constantly. Whisk in the milk until smooth. Season with salt and pepper. Bring the sauce to a simmer and let it bubble slowly over medium low heat until thickened, about 5 minutes. Remove from heat. Take the roasted squash out of the oven and mash it roughly with a fork. Stir it into the sauce.

4) Reduce the oven temperature to 375°F. In a 13 x 9 buttered baking dish, add a thin layer of sauce. Add noodles to the bottom of the baking dish, ensuring that they’re not touching each other. Add another thin layer of sauce, followed by a layer of mushrooms and kale, and then a sprinkling of 1/3 cup Parmesan cheese and 2/3 cup mozzarella. Repeat for 3 layers, always making sure the noodles are thoroughly moistened by the butternut squash sauce.

5) Bake for 40 minutes. Let lasagna stand for 10 minutes before slicing and serving.