Butternut-Kale Lasagna

Ingredients

• 0.3 teaspoon pepper black
• 12 ounce butternut squash fresh
• 0.3 cup flour all-purpose
• 1.5 tablespoons garlic minced
• 2 ounces gruyere cheese shredded divided
• 3 cups kale 
• 2.8 cups milk 1% low-fat divided
• 1 tablespoon olive oil 
• 6  no boil lasagna noodles 
• 1 ounce parmesan grated
• 3 tablespoons pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• baking pan
• aluminum foil
• microwave
• measuring cup

Directions

1. Preheat oven to 45
2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain.
3. Combine squash and kale in a large bowl. Wipe dish dry.
4. Heat a medium saucepan over medium heat.
5. Add oil to pan; swirl to coat.
6. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth.
8. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently.
9. Remove from heat. Stir in 1 ounce Gruyre, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
10. Coat baking dish with cooking spray.
11. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450 for 15 minutes.
12. Remove foil; sprinkle remaining Gruyre and pecans over top.
13. Bake, uncovered, at 450 for 10 minutes or until lightly browned and sauce is bubbly.
14. Let stand 5 minutes.