Cheesy Nutty Squash & Kale Lasagna Rolls

How to Make

• Step 1: NOTES: Squash - One (1) 12 oz frozen pkg equals a 1 1/2 lb squash or 1 1/2 cups cooked and mashed (approx). Kale - You can always substitute chard or spinach; however, I really prefer kale for this dish. One (1) large bunch of kale, after the stems are removed and chopped equals approximately 6 cups; or a 1 lb bag of cleaned and chopped kale. This equals approximately 1 1/4-1 1/2 cups cooked.

• Step 2: Noodles ... Prepare the noodles according to package directions, in plenty of salted water. When making lasagna, you want to remove the noodles when they are 'al dente' (not too soft); because, they will continue cooking in the oven. I did use a whole wheat pasta, but, it isn't necessary. I laid all the noodles out flat on the counter on a piece of parchment paper to cool.

• Step 3: Nuts ... I like to toast them - but, it isn't necessary. Just add them to a dry non-stick saute pan (you will use the same pan for the squash), bring to medium high heat; and, saute 3-4 minutes stirring often. Remove to a plate to cool, then chop.

• Step 4: Cheese ... Simply mix the 2 cheeses together, with a pinch of nutmeg, and 1/2 cup of the chopped nuts in a small bowl.

• Step 5: Bechemel Sauce ... Add most of the milk (about 4 1/2 cups), bay leaf, and thyme sprigs to a pot; and bring to medium heat - just under a boil. Then, immediate reduce to low heat; cover, and simmer for 5 minutes. After the milk has simmered, remove the herbs. Add the remaining 1/2 cup of milk with the flour, a pinch of nutmeg; and, mix. Then, add the flour/milk mix to the milk to the pot; and whisk until everything is combined. Make sure to bring it up to medium heat; then, reduce to medium low heat, continuing to whisk until the sauce thickens. Season with salt and pepper. Once the sauce is done; simply set it to the side and cover to keep warm.

• Step 6: Squash ... In the same pan you toasted the nuts in ... bring it back up to medium heat; and, add the olive oil. Then, add the garlic and red pepper flakes; and saute just a minute. Then, add the squash, season with salt and pepper; and, saute 4-5 minutes. Finish with the fresh sage; and set to the side to cool.

• Step 7: Kale ... Now, for the kale, you need a larger saute pan. Bring the pan up to medium high heat; then, add the oil and onion; and, cook 2-3 minutes until the onions are tender. Then, add the kale, salt, pepper, and, toss; reduce the heat to medium low heat and cook 5-8 minutes until tender. If the pan gets a bit dry; you can add a little water or broth - just so the kale doesn't brown or burn. The last minute, remove the lid so all the liquid evaporates. Set to the side to cool.

• Step 8: Note: Kale, or if using chard is a much firmer sturdier green, which takes longer to cook than spinach. If using spinach, it only takes a couple of minutes to saute (and, do not need as much oil or liquid). But, kale or chard is much heartier; and, requires and longer cooking time. As mentioned, I prefer kale; but, chard or spinach both work well. You could even use a frozen chopped or leaf spinach too if you want.

• Step 9: Rolls ... Spread each noodle with approximately 2 1/2-3 tablespoons of each of the fillings - making sure not to go all the way to one end of the noodle. This way, when it is rolled, the filling won't "squish" out. Spread each noodle with the squash, kale, then cheese . Lightly roll up each noodle.

• Step 10: Casserole ... I used a casserole dish just a big bigger than a 9x9; but, not as big as a 13x9. You don't want the rolls crammed in the pan; but, you don't want too much empty space either. So, just pick a pan that will work best. Then, season your pan with a non-stick spray. Add 1/3 of the bechemel sauce, add the lasagna rolls, seam side down; and, top with the remaining sauce over each roll. Top with the pecorino cheese and remaining nuts.

• Step 11: Bake ... Cover the dish with foil; and, bake on the middle shelf, in a 425 degree oven, for 30 minutes. Remove the foil the last 10 minutes to brown.

• Step 12: Serve and ENJOY! ... Simply serve family style, right out of the pan. A roasted vegetable salad and crusty bread is the perfect side. Freeze the leftovers; but, I always double this recipe.