Butternut Squash & Kale Lasagna

Ingredients:

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups milk
• 1 1/2 pounds of butternut squash, sliced thin
• 4 cups kale leaves, roughly choppe
• precooked lasagna noodles
• 1 1/2cups grated Gruyère cheese
• salt and pepper

Here's how to make this dish:

1. Heat oven to 350° F.
2. Melt the butter in a large pot over medium heat. Add the flour and whisky until foamy. Whisk in the milk, salt and pepper and bring to a boil.
3. Switch to lower heat and simmer, stirring occasionally,  for 8 to 10 minutes, or until thick.
4. Spread a third of the milk mixture in the bottom an 8-by-8-inch baking dish. Top with a third of the noodles, half the kale, and half the squash. Repeat, ending with the remaining lasagna noodles and milk mixture. Top with the Gruyère.
5. Cover dish with greased foil and bake until the filling is bubbling and the noodles are tender, 55 to 60 minutes. Uncover and broil until the top is golden brown, no more than 5 minutes. Remove from oven and l et rest for 10 minutes before serving.