October 28, 2014
When our garden produced an overabundance of kale and the season began to change to fall, I began craving fall flavors. Butternut squash is one of those fall flavors I just have to have. This recipe came from the Dash insert to The Denver Post.
Ingredients
4 Tablespoons unsalted butter
1/4 cup flour
4 cups milk (whole milk will make a richer tasting lasagna, but also more calories)
1 bunch kale, stemmed and chopped (6 packed cups)
1/2 teaspoon nutmeg
Salt
Pepper
2 cups shredded mozzarella
1 1/2 cup grated pecorino (get the good stuff - it makes a big difference)
8 ounce lasagna noodles (NOT the no-boil type)
1 lb butternut squash, peeled and sliced thin ( I use a mandolin to get very thin even slices)
Instructions
Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally for about 1 minute. Pour in milk, whisking, and bring to a simmer. Whisk until slightly thickened. Stir in kale, cover and simmer for about 5 minutes, until kale is wilted. Add nutmeg and season to taste with salt and pepper.
Combine cheeses in bowl.
Spray inside of slow cooker with cooking spray. Arrange 1/3 of uncooked lasagna cooked on bottom of slow cooker, breaking to fit if needed. Top with 1/3 of kale mixture; 1/3 cheese; 1/2 of butternut squash. Repeat layers; repeat again with lasagna, kale mixture and ending with cheese.
Cover and cook on low for about 3 hours, until squash is tender and lasagna is starting to brown around edges. Turn slow cooker off and allow to stand for 15 minute before serving.
Serves: 8