Creamy Squash and Kale Lasagna
1 hour 10 minutes
2 cups (500 mL) diced butternut squash
2 cups (500 mL) chopped kale
3 tbsp (45 mL) butter
1 clove garlic, minced
1/3 cup (75 mL) all-purpose flour
3 1/2 cups (825 mL) milk
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each salt and freshly ground pepper
1/4 tsp (1 mL) freshly grated or ground nutmeg
3 1/2 cups (825 mL) shredded Canadian Mozzarella cheese, divided
1 cup (250 mL) grated Canadian Parmesan cheese, divided
12 oven ready lasagne noodles
2 1/4 cups (550 mL) Canadian Ricotta cheese
2 tbsp (30 mL) chopped fresh parsley or chives
Cook squash in salted boiling water for 6 to 8 minutes, or until fork tender. Add kale in last 2 minutes of cooking. Drain and set aside.
Melt butter in large saucepan set over medium heat. Stir in garlic and sauté for 1 minute or until fragrant. Stir in flour and cook for one minute. Whisk in milk, mustard, salt, pepper and nutmeg. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and coats back of a spoon. Remove from heat. Stir in 1/2 cup (125 mL) each of the Mozzarella and Parmesan cheese.
Preheat oven to 350°F (180°C). Spread 1/2 cup (125 mL) sauce in 13 x 9-inch (3 L) baking dish. Layer 3 noodles. Spread with 3/4 cup (175 mL) sauce. Dollop 3/4 cup (175 mL) Ricotta cheese overtop. Sprinkle with 3/4 cup (175 mL) Mozzarella cheese. Scatter one-third of the kale and squash. Repeat layers twice. Top with noodles and remaining sauce.