- 2 Butternut squash, peeled and cut in 1/2" cubes or diced
- 3 Cups Shredded kale
- 1T Olive oil
- 1T garlic, minced
- 1 Whole onion, thinly sliced
- 4T All-purpose flour
- 4T butter
- 4 Cups Whole milk
- 1 Bay leaf
- 1/4 t nutmeg
- 8oz Provolone cheese, grated
- 1 Cup parmesan cheese, grated
- 8 Fresh Lasagna sheets
Place squash in a medium pot. Top with water and season with salt. Bring to a boil. Simmer. Cook squash until soft. Remove, cool, and set aside.
Heat oil in a saute pan. Saute onions and garlic for 10 to 15 minutes. Add kale. Saute until wilted. Set aside.
In a stock pot, melt butter. Whisk in butter. Keep whisking for 5 to 7 minutes. Slowly whisk in milk. Add bay leaf and nutmeg. Bring to a boil. Turn off heat. Strain and set aside.
In a 9x13 casserole dish, spread sauce on the bottom and layer 2 lasagna sheets over. On top of pasta, top with butternut squash, then kale mixture, add sauce, and provolone.
Continue layering lasagna, end with a layer of pasta sheets. Spread sauce all over and sprinkle parmesan.
Bake at 350 degrees for 45 minutes to 1 hour. If lasagna starts to get dark, cover with foil.