Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals The Kitchen Food Network

Creamy, rich and delicious, Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals taste like fall on a plate.
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Butternut Squash and Kale Lasagna Spirals
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 50 min
Yield: 4 to 6 servings

Ingredients

Filling:
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
4 cups butternut squash cubes
1/2 medium yellow onion, minced
8 ounces baby bella mushrooms, chopped
3 cloves garlic, minced
2 cups shredded dinosaur kale
2 tablespoons minced fresh sage
1 teaspoon minced fresh thyme
16 ounces ricotta
1 large egg
1/4 cup grated Parmesan
4 cups Italian blend shredded cheese

Sauce:
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
4 cups whole milk
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
One 1-pound box lasagna noodles

Directions

For the filling: Preheat the oven to 425 degrees F. Set a large pot of salted water to boil. Grease an 8-inch square baking dish with 1 tablespoon olive oil and set aside.

Drizzle the squash with olive oil, then sprinkle with salt and pepper. Spread on a sheet pan and roast until browned and tender, 30 to 35 minutes. Lower the oven temperature to 350 degrees F.

Saute the onion in the remaining tablespoon olive oil in a saute pan over medium heat until tender, about 7 minutes. Add the mushrooms and cook down over medium-high heat, about 5 minutes. Stir in garlic for about a minute. Add the kale and cook until wilted. Season with the sage, thyme, 1/2 teaspoon salt and some pepper. Let cool.

In a bowl, combine the sauteed veggies with the squash, ricotta, egg, Parmesan, salt, pepper and 1 cup shredded Italian blend cheese.

For the sauce: In a skillet, melt the butter. Add the flour and cook until golden brown, 2 to 3 minutes. Add the nutmeg. Whisk in the milk until it coats the back of the spoon. Add the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Add the lasagna noodles to the boiling water and cook to al dente. Drain and lay out the noodles on a parchment paper lined sheet pan.

Spread about 1 cup of the sauce on the bottom of the greased baking dish. Put 1/3 cup filling on each lasagna noodle and roll each into spirals.

Place seam side down in the baking dish. Cover with the remaining sauce and top with the remaining 3 cups shredded cheese.

Bake until the cheese is browned and bubbly, 40 to 45 minutes. Allow to cool slightly before serving.

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Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals | The Kitchen | Food Network
https://youtu.be/qIOSrwWVbp4