From Deborah Madison
Butter a 9x12 baking dish and preheat the oven to 375. In a small pot, slowly heat the milk with the aromatics until its nearly boiling. Cover the pot and turn off the heat and let it stand. Peel the squash and chop unto rough dice 1/2 inch across. Either roast the squashes until it is Carmelized in the oven, or heat 2T oil with 2 chopped garlic cloves, sage and onions and parsley. Cook over high heat., stirring frequèntly for 15 min. Reduce heat to medium and continue cooking and stirring until Carmelized about 10 min. Add garlic herb mixture and the nuts and cook for a few more minutes. Season with s&p. Melt butter in a saucepan and stir in the flour, reheat the milk, strain and whisk briskly into the roux. Turn heat to low and cook, stirring occasionally until the sauce thickens and flour is cooked about 15-20 minutes.
Assemble the lasagna: spread 1/2 cup of the sauce in the baking dish, and lay 3 noodles over it. Cover with 1/2 the squash, half the gruyere and a third of the Parmesan . Repeat and add a third layer of noodles. Spread the remaining sauce over the noodles and then top with the remaining Parmesan and tent with foil. Bake for 35 min, then remove the Foil, and then bake 15 min until bubbly and golden. Sauté the kale with garlic and pepper flakes, then add water and cover. Serve lasagna over kale.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 256 | ||
Calories from Fat: 143 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 255.6mg | 9 % | |
Potassium 729.4mg | 19 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 20.1g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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