Butternut-kale Lasagna

Butternut-kale Lasagna

Ingredients

1/4 cup water  
1 (12-ounce) package prechopped fresh butternut squash  
3 cups prechopped kale  
1 tablespoon olive oil  
1 1/2 tablespoons minced garlic  
1.1 ounces all-purpose flour (about 1/4 cup)  
2 3/4 cups 1% low-fat milk, divided  
2 ounces gruyère cheese, shredded and divided  
1 ounce parmigiano-reggiano cheese, grated  
1/2 teaspoon salt  
1/4 teaspoon black pepper  
cooking spray  
6 no-boil lasagna noodles  
3 tablespoons chopped pecans

Preparation


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