Kale & Butternut Squash Lasagna

with Arugula, Pear & Hazelnut Salad

4 Servings

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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.

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Nutrition

PER SERVING
Calories

635 Cals (est.)

fresh

ingredients

1½ lbs Oven-Ready Lasagna Noodles
¼ cup All-Purpose Flour
1 cup Low-Fat Milk
5 oz Arugula
1 Fennel Bulb
1 large bunch Kale
1 Lemon
1 Red Anjou Pear
1 lb Butternut Squash
1 bunch Mint
3 oz Fontina Cheese
⅓ cup Grated Pecorino Cheese
⅓ cup Hazelnuts
¼ tsp Ground Nutmeg

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!