Butternut Squash and Kale Lasagna
Ingredients
- 6 tablespoons unsalted butter, plus more for the foil
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- kosher salt and black pepper
- 1 butternut squash (about 1 1/2 pounds), thinly sliced
- 4 cups torn kale leaves (from 1 small bunch)
- 6 no-cook lasagna noodles
- 1 1/2 cups grated Gruyère (6 ounces)
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