Kale & Butternut Squash Lasagna with Arugula, Pear & Hazelnut Salad

Kale & Butternut Squash Lasagna

with Arugula, Pear & Hazelnut Salad

4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

When we think of lasagna, we usually think of tomato sauce. But in winter, tomatoes aren’t in season. Luckily, the “white lasagna” is its own culinary institution. Our take includes two hearty, cold-weather vegetables: kale and butternut squash. And to save time in the kitchen, we’re using oven-ready noodles, which don’t have to be boiled before baking. Made with a creamy béchamel sauce, this dish is comfort food at its finest.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Kale & Butternut Squash Lasagna with Arugula, Pear & Hazelnut Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the squash lengthwise; scoop out the seeds and pulp. Using a sturdy knife, peel the squash; discard the peel. Thinly slice the squash. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the fennel. Quarter the lemon and remove the seeds. Pick the mint off the stems. Cut off and discard the rind of the Fontina cheese; small dice the cheese. Roughly chop the hazelnuts. Core the pear and cut into matchsticks; toss with the juice of 1 lemon wedge.

Cook the squash:
2 Cook the squash:

Add the squash to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside. Rinse and wipe out the pot.

Cook the kale:
3 Cook the kale:

While the squash cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until wilted and tender. Remove from heat and set aside.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the pot used to cook the squash, heat 3 tablespoons of olive oil on medium until hot. Whisk in the flour; cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and 2 cups of water until no lumps remain. Add the nutmeg; season with salt and pepper. Cook, whisking frequently, 5 to 7 minutes, or until thickened. Add the Fontina cheese and half the Pecorino cheese. Stir to thoroughly incorporate; remove from heat.

Assemble & bake the lasagna:
5 Assemble & bake the lasagna:

Spread a thin layer of béchamel sauce onto the bottom of a baking dish. Top with 1 lasagna noodle, trimming the noodle to fit. Spread another layer of béchamel on the noodle; evenly distribute a layer of squash and kale on top. Top with another noodle. Repeat to fill the dish; finish with a layer of béchamel. Sprinkle with the remaining Pecorino cheese; season with pepper. Bake 21 to 23 minutes, or until browned on top. Let stand for about 2 minutes before serving.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Squeeze the juice of the remaining lemon wedges into a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula, fennel, pear, hazelnuts and half the mint; season with salt and pepper. Add enough of the dressing to coat the greens (you may have extra); toss to mix. Garnish the lasagna with the remaining mint (roughly chopping before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the squash lengthwise; scoop out the seeds and pulp. Using a sturdy knife, peel the squash; discard the peel. Thinly slice the squash. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the fennel. Quarter the lemon and remove the seeds. Pick the mint off the stems. Cut off and discard the rind of the Fontina cheese; small dice the cheese. Roughly chop the hazelnuts. Core the pear and cut into matchsticks; toss with the juice of 1 lemon wedge.

2 Cook the squash:

Add the squash to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside. Rinse and wipe out the pot.

Cook the squash:
Cook the kale:
3 Cook the kale:

While the squash cooks, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until wilted and tender. Remove from heat and set aside.

4 Make the béchamel sauce:

In the pot used to cook the squash, heat 3 tablespoons of olive oil on medium until hot. Whisk in the flour; cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and 2 cups of water until no lumps remain. Add the nutmeg; season with salt and pepper. Cook, whisking frequently, 5 to 7 minutes, or until thickened. Add the Fontina cheese and half the Pecorino cheese. Stir to thoroughly incorporate; remove from heat.

Make the béchamel sauce:
Assemble & bake the lasagna:
5 Assemble & bake the lasagna:

Spread a thin layer of béchamel sauce onto the bottom of a baking dish. Top with 1 lasagna noodle, trimming the noodle to fit. Spread another layer of béchamel on the noodle; evenly distribute a layer of squash and kale on top. Top with another noodle. Repeat to fill the dish; finish with a layer of béchamel. Sprinkle with the remaining Pecorino cheese; season with pepper. Bake 21 to 23 minutes, or until browned on top. Let stand for about 2 minutes before serving.

6 Make the salad & serve your dish:

Squeeze the juice of the remaining lemon wedges into a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula, fennel, pear, hazelnuts and half the mint; season with salt and pepper. Add enough of the dressing to coat the greens (you may have extra); toss to mix. Garnish the lasagna with the remaining mint (roughly chopping before adding). Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6