So I have stayed busy in the kitchen, and I recently saw a recipe on facebook from Cooking Light for Kale & Butternut Squash Lasagna.
So last week I went out and bought a lot of the ingredients. Now I do normally keep greens around like kale or spinach- but a lot of the stuff in the recipe I needed to purchase- like the butternut squash and milk (I normally have Almond Milk, and will buy cows milk for recipes and such), Gruyere cheese (which I now how to pronounce… Its Grew-yair like “I grew hair but I really grew yair”. I picked up some of the no boil noodles as well.
So even though I had to pick up a lot of stuff I didn’t necessarily have around- I’ll be able to freeze a few portions of this to have on a rainy day.
So here is the recpie (courtesy of Cooking Light):
What you need:
– 1/4 cup water
-1 (12 oz) package of prechopped fresh butternut squash (or 1 small butternut squash)
-3 cups chopped kale
-1 Tbsp Olive Oil
-1 1/2 Tbsp minced garlic
-1.1 oz AP Flour (about 1/4 cup)
-2 3/4 cup, low fat milk, divded
-2 oz Gruyere cheese (shredded & divided)
-1 oz Parm cheese
-1/2 tsp salt (I omitted this)
-1/4 tsp black pepper
– 6 no boil lasagna noodles
– 3 Tbsp chopped pecans (I also omitted)
1..) Preheat your oven to 450
2..) Cut up your squash, cut the base first so it is flat. Then cut the tip of the top off. Then take a potato peeler, and peel the skin off. Cut lenghtwise, scoop out the seeds and then cut the squash. For me it was more cost effective to buy the whole squash vs pre-cut squash
3..) Take the 1/4 cup of water and squash in an 8 inch sqaure glass or ceramic backing dish. Cover tight with plastic wrap, and puncture holes (you’re steam the squash). Microwave on high for 5 minutes, drain the water, wipe the dish out and set aside (you can use this dish later to make the lasagna). But the kale and squash in a large bowl
**Since I bought the whole squash I had a larger squash to kale ratio so I just didn’t use as much kale.
4..) Heat a medium size saucepan over medium heat, add oil, and add garlic, brown the garlic. Lightly sppon flour into a dry measuring cup, level with a knife. Combine flour with 1/2 cup milk in small bowl, whisk until smooth. Add the milk/flour mix into the pan with the garlic along with the remaining 2 1/4 cups milk. Increase the heat so your mix boils for just a minute (stir frequently), until the sauce thickens. Remove the mixture from the heat and stir in 1 oz Gruyere and & 1 oz of Parm, and salt and pepper (used Mrs. Dash as opposed to salt). Stir this until the cheese melts. **At this point you should have a beautiful white sauce starting to form!!
5..) Coat your baking dish with cooking spray, spread about 1/3-2/3 cup of milk mix/sauce on the bottom of the dish. Then add noodles over that mix. Then add squash/kale mix, and more of the milk mix. Repeat once again. Add the remaining milk sauce on top of the lasagna
6..) Cover with foil and bake for 15 minutes; then remove foil, add on the remaining Gruyere cheese (and pecans if you’re so inclined) and bake uncovered for 10 minutes. Let stand for 5 minutes before pigging out.
Nutrition Facts (1 Serving = ~ 1 small/medium square of lasagna)
Fat: 16.3 g
Saturated Fat: 5.8 g
Monounsaturated Fat: 7.3 g
Polyunsaturated Fat: 2.1 g
Protein: 20 g
Carbohydrate: 51 g
Fiber: 4.5 g
Cholesterol 29 mg
Iron 3.1 mg
Sodium: 556 mg
Calcium: 557 mg
This turned out to be really tasty. I was really pleased because I have never had butternut squash before, and I really liked it, as well as this variation of lasagna. I think this recipe is great for vegetarians (it could easily be made vegan) , it’s an exceptional source of protein, and calcium.
Additionally it is great for veggie lovers, and could be easily modified for non-veggie lovers to eat more veggies.
AND this recpie is also “Roommate Approved” so double bonus!
I would classify this recipe as easy to intermediate difficulty. As there were a lot of steps, and you did have to pay close attention to the recipe, but the steps themselves were not difficult at all.
This is a great dish that give you the feeling that you are eating something very rich, but is really not all that bad. You can get the original recipe here!