6 portions
Ingredients
- 1 tbsp. olive oil
- 3 cloves of garlic
- ¼ cup flour
- ½ tsp. freshly grated nutmeg
- 2 ¾ cups milk
- ½ cup blue cheese for flavour
- salt and pepper to taste
- 3 cups chopped kale
- ½ butternut squash
- 6 oven-ready lasagna noodles
- 1/3 cup black walnuts (for added taste)
Preparation
- Put the ½ squash face down in a glass dish. Bake at 350°F for 1 hour. Slice squash, peel and cut into cubes. Set aside.
- In a casserole, brown garlic in oil. Gradually add flour and nutmeg, stirring constantly to avoid lumps. Bring to simmer, stirring until smooth and creamy.
- Remove from heat, add salt, pepper, blue cheese and Parmesan and mix well.
- Pour a quarter of the sauce into a greased 23 cm by 15 cm pan (9“× 6″, is too small).
- Add 2 lasagna noodles and cover with half the kale, half the squash and a third of the remaining sauce. Repeat once.
- Finish with a layer of 2 pasta noodles covered with the rest of the sauce.
- Spread black walnuts on top.
Bake at 450°F for about 25 minutes, lower the heat to 300°F and bake another 15 minutes.
Serve with a green salad.
Enjoy!
Before baking
Ready to eat
