Simple Caramelized Butternut Squash and Kale Florentine Lasagna.

INGREDIENTS

2 tbsp

olive oil

8 cups

cubed medium butternut squash (about 1 medium)

1 tbsp

brown sugar

4 cloves

garlic (finely chopped)

1/2 tsp

salt + 1/2 teaspoon pepper

1/4 tsp

nutmeg (plus a pinch more for the béchamel)

leaves fresh sage (chopped + more for topping)

2 tsp

fresh thyme (chopped)

large bunch kale (roughly chopped)

4 tbsp

butter

1/4 cup

flour

2 1/2 cups

warm milk (I use 2%)

1/4 tsp

nutmeg

1/2 cup

parmesan cheese (grated, plus more for serving)

4 oz

blue cheese (crumbled (or use cream cheese or mozzarella))

8 oz

fontina cheese (shredded)

1 lb

no boil whole wheat lasagna noodles

Toasted pumpkin seeds + salt (for topping)