Lasagna is our go-to comfort food to make for anyone having a bad day. Maybe you need some on a rainy Monday, or maybe a friend could use a batch. Like all perfect make-ahead meals, it just keeps getting better and better. We love this creamy béchamel paired with these earthy vegetables.
8 ounces cremini mushrooms
1 pound butternut squash
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 bunches lacinato kale
2 cloves garlic
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/8 teaspoon ground nutmeg
1 cup grated Parmesan cheese
2 9-ounce boxes no-boil lasagna noodles
1/2 cup shredded Gruyère cheese
1. Preheat the oven to 425 degrees.
2. Quarter the mushrooms. Peel the squash and cut it into 1/2-inch pieces. On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper. Arrange in a single layer and roast until tender, about 18 minutes.
3. While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-size pieces. Thinly slice the garlic.
4. In a large pan, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper and set aside.
5. Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400 degrees. Using a fork or the back of a spoon, mash the squash.
6. To make the béchamel, in a medium saucepan, melt the butter over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of the spoon, 6 to 7 minutes. Season with the nutmeg, salt, and pepper. Add 1/4 cup of the Parmesan, stir to continue, and remove the pot from the heat.
7. Spread a thin layer of the béchamel over the bottom of a 9 x 13-inch baking dish. Add a layer of lasagna noodles, followed by a layer of squash and mushrooms, then kale, them more béchamel, and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, béchamel, and Parmesan. Top with a final layer of noodles and the remaining béchamel. Sprinkle with the remaining Parmesan and Gruyère.
8. Loosely cover the pan with foil, transfer to the oven, and bake until the lasagna is bubbling, about 30 minutes. Increase the oven temperature to 450 degrees. Uncover the lasagna and continue baking until golden, about 10 minutes longer.
9. Remove from the oven and allow to cool completely before cutting into pieces.
10. Wrap with foil and store white lasagna in the fridge for up to 5 days, or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350 degrees.