Creamy, rich and delicious, these taste like fall on a plate. Lasagna is always a little time consuming, but these are worth it. They are nice for a group, because the spiral preparation eliminates the need to cut the lasagna into pieces for serving.
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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