Roasted Harvest Fresh Kale, Garlic, Butternut and Mushroom white lasagna

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Servings 6

Prep. Time 30 minutes

Cooking Time 50 minutes

    • 8 ounces cremini mushrooms, trimmed and quartered
    • 1 lb butternut squash peeled and cut into small dice
    • 3 tbsp extra virgin olive oil, divided, salt and pepper
    • 2 cloves HARVEST FRESH GOURMET GARLIC, sliced
    • 8 tbsp unsalted butter
    • ½ cup all purpose flour
    • 4 cups whole milk
    • ¼ tsp ground nutmeg
    • 1 cup grated grated fresh parmesan, divided
    • 2 9 oz packages lasagna noodles, cooked and set aside
    • ¾ cup shredded gruyere cheese
    Preheat oven to 425 F. On one baking sheet toss the mushrooms with 1 tbsp olive oil and place in oven. On another baking sheet, toss squash with 1 tbsp olive oil and salt and pepper. Bake the mushrooms for approx 18 minutes and the squash a few minutes longer. Once tender, remove, mash the roasted squash set aside and reduce heat to 400 F.

    While the vegetables roast, sauté the sliced garlic in a pan with 1 tbsp heated olive oil, when starting to brown slightly add kale by handfuls and sautee approx 5 – 7 minutes until wilted and bright green, set aside.

    To make the béchamel sauce, melt the butter in a saucepan over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously until smooth and thick, about 6-7 minutes. Season with nutmeg and salt and pepper. Gradually stir in ¼ cup of Parmesan and remove from heat.

    4. Spread a thin layer of the béchamel sauce on the bottom of a 9 x 13 baking dish. Add a layer of lasagna noodles, followed by a layer of squash, mushrooms, kale, sauce and a sprinkle of Parmesan. Repeat this procedure 2 more times. Top with a final layer of noodles and the remaining Parmesan and Gruyere.

    Loosely cover the dish with tin foil, transfer the dish to the oven and bake about 30 minutes. Increase the oven to 450 F. Uncover the lasagna and continue baking until golden, about 10 minutes longer.

    Remove from the oven and allow to cool completely before cutting