BUTTERNUT SQUASH AND KALE LASAGNA
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- In a large bowl, mash butternut squash. Add ricotta cheese, 1 cup shredded mozzarella, salt, pepper, garlic powder, onion powder, and thyme. Set aside
- In a large skillet, brown the Italian sausage (if using). If you're not using it to keep the lasagna vegetarian, heat the olive oil in the skillet. Once the sausage is browned or olive oil is heated, add kale and cook until wilted. Set aside.
- In a medium saucepan, melt butter. Whisk in the flour. Add vegetable broth, milk, and heavy cream and bring to a simmer until sauce thickens. Add parmesan cheese, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 baking dish with nonstick cooking spray. Spread a thin layer of sauce at the bottom of the pan, then add 3 lasagna noodles. Spread a layer of the butternut squash and cheese mixture over the noodles, Then add some of the kale/sausage mixture. Then add a small handful of the remaining mozzarella and a few scoops of sauce. Repeat with the remaining ingredients. The final layer on top of the last layer of lasagna noodles should be the remainder of the sauce and the rest of the mozzarella cheese.
- At this point, you can refrigerate the lasagna until ready to bake.
- Bake for 45-50 minutes until golden brown and bubbling.
- Let sit for at least 30 minutes before slicing and serving.
- Enjoy!
SKILLET LASAGNA WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.
- Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.
- Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.
BROKEN LASAGNA WITH BUTTERNUT SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt.
- Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes.
- Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss.
- Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan.
Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 583 milligrams, Carbohydrate 82 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
BALSAMIC BUTTERNUT SQUASH WITH KALE
This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.
Provided by Danielle Walquist Lynch
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
- Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g
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BUTTERNUT-KALE LASAGNA RECIPE | MYRECIPES
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4/5 (41)Calories 420 per serving
- 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 Gruyère, 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 Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.
KALE AND BUTTERNUT SQUASH LASAGNA RECIPE | GOOP
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Servings 4Category Dinner Recipes
- Spread the squash slices out in an even layer on an aluminum-foil-lined baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ground black pepper. Roast for 20 minutes, or until tender and just starting to brown.
- While the squash is roasting, make the béchamel sauce. In a medium saucepan, cook the butter over medium heat until it is melted and beginning to foam, then add the flour and whisk to incorporate. Cook the butter-and-flour mixture, whisking constantly, for 2 to 3 minutes, making sure it doesn’t brown. Slowly begin adding the milk, ½ cup at a time. The mixture will seize up and thicken quite a bit after the first addition, but don’t worry. Keep whisking and adding slowly until the sauce is thickened and coats the back of a wooden spoon. This should take about 10 minutes. When the sauce is cooked, add the salt, nutmeg, cayenne, and Parmesan cheese.
- To cook the kale, heat olive oil in a sauté pan over medium-high, add sliced kale and a large pinch of salt, and cook for about 5 minutes, or until the kale is wilted.
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