White Skillet Lasagna with Butternut Squash and Tuscan Kale
We apologize if the photo above made you drool–it tends to have this effect on everyone. Not only does this White Skillet Lasagna look gorgeous, but it makes taste buds super happy. This dish incorporates a traditional French sauce (Béchamel), which is made from butter, flour and milk, elevating this to become the creamiest of all lasagnas. In this seasonally-insipired version with butternut squash and kale, you bet that there is loads of cheese, with shredded Gruyère and mozzarella. Think gooey, hearty and oh-so-delicious.
Preheat oven to 400°F. Rinse kale, trim and discard stems, then thinly slice leaves crosswise. Peel shallot, halve, and thinly slice. Mince garlic. Quarter squash cubes. In a small bowl, combine butter and flour and, using your fingers, knead together until fully blended to form a smooth paste.
On a baking sheet, toss squash with spice mix, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired until fully coated. Roast until golden brown and tender, 20-22 minutes. Once roasted, mash on baking sheet, using a fork or potato masher, and set aside.
While squash roasts, heat 1 tablespoon olive oil in a small ovenproof pan over medium heat. When oil is shimmering, add shallot and sauté until soft and translucent, 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add kale, season with ¼ teaspoon salt and pepper as desired, and sauté, stirring, until wilted and dark green, about 4 minutes. Transfer to a medium bowl and set aside.
Wipe pan from kale clean and add milk, nutmeg, ½ teaspoon salt and pepper as desired over medium heat. Cook, whisking, until milk comes to a boil (see Recipe Tip). Once boiling, whisk in butter and flour mix until smooth and fully dissolved, about 30 seconds. Return to a boil, then reduce heat to medium. Continue whisking occasionally until sauce is thickened, about 3 minutes. Remove from heat and whisk in half of Parmesan.
Add roasted squash and béchamel to bowl with kale, leaving a thin layer to coat bottom of skillet (see Recipe Tip). Toss vegetables in sauce to coat. Lay 2 pasta sheets over béchamel in skillet, in an even layer, breaking sheets as needed. Then spread ⅓ of vegetables over evenly, and sprinkle over ⅓ of cheese mix. Lay 2 more pasta sheets on top of cheese, and continue evenly layering remaining vegetables, cheese mix, and pasta sheets, creating 3 layers.
Sprinkle over remaining Parmesan. Cover pan or tin with foil and bake until cheese begins to melt, about 15 minutes. Increase heat to 450°F. Remove and discard foil then bake until pasta is tender and cheese is golden brown on top, 10 minutes more. Allow to cool for 5 minutes, then dig into your gorgeous lasagna!
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