Ingredients
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6 tablespoons Unsalted Butter
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6 tablespoons all-purpose Flour
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4 cups whole Milk
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Kosher Salt
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Black Pepper
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6 no-cook Lasagna Noodles
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1 Butternut Squash
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4 cups torn Kale
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1½ cups grated Gruyere
Directions
Steps
|
1
Done
|
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until foamy, 30 seconds. Whisk in the milk, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring, until thickened, 8 to 10 minutes. |
|
2
Done
|
Layer the lasagna noodles, sauce, squash, and kale in an 8-inch baking dish. Top with the Gruyère. |
|
3
Done
|
Bake covered with buttered foil, at 350°F until tender, 1 hour. Let cool for 10 minutes before serving. |
