BUTTERNUT SQUASH LASAGNA
(recipe adapted from Giada De Laurentiis)
1 1.5-2lb squash
1/2 cup of water
1 package of RP’s fresh spinach lasagna
1/4 cup of butter
1/4 cup of flour
3.5 cups of whole or 2% reduced fat milk
1/2 cup of fresh basil leaves chopped
2.5 cup of shredded whole milk mozzarella
4 cloves of garlic minced
1/2 head of lacinato kale chopped
salt and pepper
pinch of nutmeg
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Season to taste, with more salt and pepper. Set aside the puree.
Heat oil in another skillet, then add the minced garlic. Cook until fragrant, then add the kale. Sautee for about five minutes, season with salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg and basil.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella cheese over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.