Butternut Squash and Kale Lasagna

Butternut squash, kale, a creamy fontina béchamel, caramelized onions and whole wheat lasagna noodles come together for this in season supper.

Coconut Oil Cooking Spray
1 Butternut Squash, about 2 1/2 lbs
2 Tbs + 2 tsp Coconut Oil, divided, melted and cooled
1 tsp Sea Salt, divided
1 1/2 Tbs Sage, dried
5 Cloves of Garlic, large, skinned
1 Purple Onion, sliced in half and sliced thin
2 Tbs Water
1 Bunch of Kale, Red Russian, stems removed and chopped into 1″ pieces
4 C Whole Milk, divided
1 Bay Leaf
2 Springs of Thyme
4 Tbs All Purpose Flour
1/4 tsp Pepper, ground
3/4 tsp Nutmeg, ground
1/4 tsp Red Pepper Flakes
6 Whole Wheat Lasagna Noodles
6 oz Fontina Cheese, grated, divided

Garnish With:
Parmesan Cheese
Chopped Parsley or Thyme

View the full recipe at Vanilla And Bean →