Ingredients
1 lbs. fresh lasagna sheets or cooked and drained dry lasagna noodles
½ lbs. butternut squashed peeled and sliced
½ lbs. kale cleaned and chopped
1 small onion diced
1 ½ cups mozzarella cheese
For the bechamel sauce:
½ cup butter
½ cup flour
3 ¾ cup milk heated
freshy ground pepper
salt
Step 1 Make the béchamel sauce. Melt the butter in a saucepan. Stir the flour and cook, stirring consistently, until the paste cooks and bubbles a bit, but do not let it brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook stirring for 2 to 3 minutes more. Remove from the heat. Put it aside and let cool.
Step 2 Place butternut squash on a sheet tray and roast for 15- 20 minutes until just tender. Set aside and let cool.
Step 3 Heat olive oil in a sauté pan on medium high heat. Add onion and cook until translucent. Add kale and cook until kale is wilted. Season with salt and pepper.
Step 4 In a 9x 13 casserole pan ladle béchamel sauce to coat the bottom of the pan. Add a layer of pasta, then butternut squash, then kale, and cheese. Repeat the layers, so that 3 to 4 layers have formed. Top with the béchamel sauce. Bake for 30 minutes or until it is bubbling and browned on top.
Let cool for 10-15 minutes before serving. Serves Eight.