Ingredients

2 c. butternut squash or more if desired (chopped finely in food processor)

16 oz. Portobello mushrooms (sliced)

3 c. Kale (leaves torn into smaller pieces)

1 c. shredded carrots

1 tbsp. minced garlic

9 sheets lasagna ‘ready-bake’

4 c. whole milk

6 tbsp each: flour and unsalted butter

1 ½ c. gruyere cheese (shredded)

8 oz. Skim Milk ricotta cheese

Salt, pepper, garlic salt, nutmeg to taste

Preparation

  1. In a sauce pan, place garlic and butter.  Melt butter completely and then whisk in flour (about 30 seconds).
  2. Whisk in milk and bring to a boil. Place on lower heat and continue to stir, allowing sauce to thicken (about 8-10 minutes).
  3. Add dash of nutmeg, salt and pepper to taste (the sauce is relatively bland prior to addition of spices).
  4. In a separate pan, while sauce is thickening, use a little olive oil and sauté the mushrooms and carrots until soft. Season with garlic salt if desired.
  5. In a bowl, combine the cooked veggies with the shredded squash.
  6. Line a 9x13 casserole dish with a light layer of sauce and add three sheets of lasagna to the bottom of the dish.
  7. Begin layering: kale, veggies and then a scattering of ricotta, followed by a layer of sauce. Repeat twice.
  8. Layer the final three sheets of lasagna on the top and cover completely with remaining sauce. Top this with the gruyere.
  9. Bake at 375 for 45 minutes.