Rating: 3 stars
143 Ratings
  • 5 star values: 27
  • 4 star values: 24
  • 3 star values: 28
  • 2 star values: 51
  • 1 star values: 13
Charlyne Mattox


Credit: Paul Sirisalee

Recipe Summary test

25 mins
1 hr 45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Melt the butter in a large pot over medium heat. Add the flour and cook, whisking, until foamy, 30 seconds. Whisk in the milk, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes.

  • Spread a third of the milk mixture in the bottom an 8-by-8-inch baking dish. Top with a third of the noodles, half the kale, and half the squash. Repeat, ending with the remaining lasagna noodles and milk mixture. Top with the Gruyère.

  • Cover the dish with buttered foil and bake until the filling is bubbling and the noodles are tender, 55 to 60 minutes. Uncover and broil until the top is golden brown, 2 to 4 minutes more. Let rest for 10 minutes before serving.

Nutrition Facts

704 calories; fat 39g; saturated fat 23g; cholesterol 114mg; sodium 511mg; protein 28g; carbohydrates 63g; sugars 15g; fiber 7g; iron 4mg; calcium 842mg.