Butternut Squash Lasagna

Ingredients

• 1 medium butternut squash (halved and seeded, (about 2½-3 pounds) $3.85)
• 2 tsp poultry seasoning (divided, (4g) $0.18*)
• 2 Tbsp cooking oil (divided, (1 oz.) $0.07)
• 1 tsp salt (divided, (3g) $0.02)
• ½ tsp black pepper (divided, (0.6g) $0.06)
• 1 cup cottage cheese (225g, $0.95)
• ½ cup vegetable broth (4 oz., $0.08**)
• 1 cup onion (finely diced, (150g) $0.70)
• 3 garlic cloves (minced, (1 Tbsp) $0.22)
• 8 oz. white mushrooms (finely chopped, (227g) $1.78)
• 4 cups kale (chopped, (268g) $0.95***)
• 4 Tbsp butter (56g, $0.46)
• 10 fresh sage leaves ($0.89)
• ¼ cup all-purpose flour (31g, $0.04)
• 3 cups whole milk (24 oz., $0.74)
• ½ cup Parmesan cheese (grated, (50g) $1.16)
• 10 oven-ready lasagna noodles (I use 9-10 sheets, $1.02****)
• 4 cups mozzarella cheese (shredded, (1 lb, 450g) $3.78)

Instructions

1. Gather and prep all ingredients and preheat your oven to 400°F (200°C).
2. Cut your butternut squash in half lengthwise and brush cut sides with olive oil, sprinkle with ½ tsp salt, ¼ tsp pepper, and 1 tsp poultry seasoning. Place cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes, until tender.
3. While the squash is roasting, in a large skillet, oil over medium heat. Sauté onion, garlic and mushrooms until softened, and mushrooms have released their liquid and browned about 8-10 minutes.
4. Add kale and cook until wilted and tender. Season with ½ tsp salt and ¼ tsp black pepper. Set aside.
5. Scoop squash into a blender or food processor. Add cottage cheese and vegetable broth. Blend until smooth.
6. Melt the butter in a small saucepan over medium heat. Add the sage leaves and swirl the pan as the butter foams and turns golden brown. Watch closely-the aroma should be nutty and toasty. Remove from heat, let cool for a few minutes, then transfer the crispy sage to a paper towel and set aside.
7. Return the browned butter to medium heat and whisk in the flour, cooking for about a minute to get rid of any raw flavor. Slowly pour in the milk while whisking constantly, then bring the mixture to a gentle simmer. Keep whisking until it thickens, about 5-6 minutes (see notes).
8. Stir in Parmesan and 1 tsp poultry seasoning into the bechamel. Taste and season with salt and pepper. Keep warm.
9. Assemble the butternut squash lasagna: Lightly grease a 9×13 baking dish and spread a thin layer of béchamel on the bottom to prevent sticking. Layer lasagna noodles over the béchamel. Spread a generous layer of squash purée on top. Then add a layer of mushroom-kale mixture, then drizzle with béchamel and sprinkle mozzarella.
10. Then repeat layering: noodles, squash purée, vegetable mixture, béchamel, mozzarella.
11. Finish with a final layer of noodles, béchamel, and mozzarella.
12. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and bubbly. Let rest at least 10 minutes before slicing.
13. Slice the lasagna and serve, topping each portion with the crispy sage leaves.