LASAGNA INGREDIENTS

• 1 medium butternut squash, halved and seeds removed
• 2 tablespoons avocado oil, divided
• 4 cloves garlic, minced
• 2 teaspoons dried sage
•  ½ teaspoon allspice
• Salt and pepper, to taste
• 1 red onion, thinly sliced into half-moons
• 4 cups chopped kale (leaves only)
• 8 oz. dried whole wheat lasagna noodles, cooked according to package directions
• ½ cup grated parmesan cheese
• 2 cups shredded mozzarella

BECHAMEL SAUCE

• 4 tablespoons avocado oil
• ¼ cup whole wheat pastry flour
• 4 cloves garlic, minced
• 4 cups milk of choice
• ¼ teaspoon ground nutmeg
• Salt and white pepper, to taste

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Drizzle squash with 1 tablespoon avocado oil and sprinkle with garlic, sage, allspice, and salt and pepper.
3. Place face down on a baking sheet and roast for 40 minutes or until very tender.
4. Set squash aside until cool enough to handle and reduce oven temperature to 375 degrees F.
5. Scoop squash from skin and mash until spreadable and set aside.
6. Heat remaining 1 tablespoon oil over medium heat and add onions. Saute until softened - about 10 minutes.
7. Add kale and cook until wilted – about 5 minutes more.
8. Make bechamel by heating oil over medium heat. Add flour and whisk until the mixture is smooth and lightly golden brown.
9. Add garlic and stir for one minute more.
10. Slowly drizzle in the milk, whisking constantly.
11. Bring to a boil, then reduce heat to a simmer and cook for about 5-10 minutes until thick and creamy, whisking often.
12. Add nutmeg and season to taste with salt and pepper.
13. In a 9x13” baking dish, assemble lasagna by layering bechamel, noodles, squash, then kale and repeat, ending with a final layer of noodles covered in bechamel on top.
14. Sprinkle with parmesan and mozzarella and cover tightly with foil.
15. Bake 40 minutes and allow to cool at least 15 minutes before cutting.

Serves: 8