Simple Caramelized Butternut Squash and Kale Florentine Lasagna.
INGREDIENTS
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2 tablespoons olive oil
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1 medium butternut squash, peeled and cut into small cubes (about 8 cups)
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1 tablespoon brown sugar
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4 cloves garlic, finely chopped
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1/2 teaspoon salt + 1/2 teaspoon pepper
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1/4 teaspoon nutmeg, plus a pinch more for the béchamel
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6 fresh sage leaves, chopped + more for topping
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2 teaspoons fresh thyme, chopped
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1 large bunch kale, roughly chopped
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4 tablespoons butter
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1/4 cup flour
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2 1/2 cups warm milk (I use 2%)
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1/4 teaspoon nutmeg
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1/2 cup parmesan cheese, grated, plus more for serving
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4 ounces blue cheese, crumbled (or use cream cheese or mozzarella)
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8 ounces fontina cheese, shredded
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1 pound no boil whole wheat lasagna noodles (OR 1 pound fresh pasta)
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Toasted pumpkin seeds + salt, for topping
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