Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel

Ingredients

• 1 medium butternut squash seeds removed halved lengthwise
• 2  eggs lightly beaten
• 4 tablespoons flour 
• 1 teaspoon thyme sprigs fresh finely chopped
• 3 teaspoons garlic clove minced
• 2 large bunches kale dark hearty rinsed sliced into wide ribbons well
• 8 servings kosher salt 
• 8 servings pepper black freshly ground
• 2 pound lasagne pasta sheets 
• 0.3 teaspoon nutmeg freshly grated
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese divided grated
• 0.5 teaspoon pepper red
• 1 pound ricotta cheese 
• 4 ounces bacon thick-cut finely chopped
• 4 tablespoons butter unsalted
• 8 servings water 
• 4 cups milk whole

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• pot
• wooden spoon
• aluminum foil
• dutch oven

Directions

1. For the Squash Filling: Adjust oven rack to middle position and preheat oven to 375°F.
2. Place squash cut-side down on a rimmed baking sheet and add water until water level rises 1/4" inch up the pan.
3. Bake squash until fork-tender and peeling away from the skin, about 35 minutes.
4. Remove squash from oven, let cool slightly, then use a spoon to peel squash away from skin.
5. Transfer squash to the bowl of a food processor and pulse until smooth. In a mixing bowl, combine 2 cups squash purée, ricotta, eggs and thyme and stir until smooth. Season to taste with salt and pepper.
6. For the Greens: While squash is baking, prepare the greens.
7. Heat oil in a Dutch oven over medium heat, then add bacon, garlic and red pepper flakes. Cook, stirring, until bacon has rendered some fat, about 5 minutes.
8. Add greens and cover pot for 5 minutes.
9. Remove lid, stir, and cook until most liquid has evaporated, about 10 minutes. Season to taste with salt.
10. Heat milk in a saucepan set over medium-low heat. Wipe out Dutch oven and return to medium heat.
11. Add butter; when it melts, add flour and cook, stirring with a wooden spoon, until mixture thickens and smells nutty, about 5 minutes.
12. Add hot milk one cupful at a time, whisking constantly, until no lumps remain. Simmer mixture until smooth and thick, about 7 minutes, then remove from heat and add Parmesan cheese; season to taste.
13. Add 1/4 of the béchamel sauce to the bottom of a deep lasagna pan.
14. Add one layer of noodles, breaking into pieces and overlapping as needed to create a uniform layer.
15. Add 1/2 the greens, spreading evenly over noodles, then spoon over another 1/4 of the béchamel.
16. Add another layer of noodles. Spoon 1/2 the squash filling on, and smooth with the back of a spoon.
17. Add another layer of noodles.
18. Add the remaining greens and cover them with another 1/4 of the béchamel.
19. Add another layer of noodles, and top them with remaining squash filling.
20. Add final layer of noodles, and top with final 1/4 of béchamel.
21. Sprinkle remaining 1/4 cup of cheese over the top of the lasagna and cover tightly with aluminum foil.
22. Bake in the 375°F oven for 45 minutes, removing foil after 25 minutes.
23. Remove lasagna from oven, let set for 15 minutes, then cut into pieces and serve immediately.