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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. virgin olive oil (extra-, divided)
- 1 yellow onion (medium, chopped)
- 1 1/2 lb. butternut squash (roasted and cooled, peeled, and cut into cubes)
- 1 head kale (doesn’t matter which type, leaves torn and stems discarded)
- 1/2 tsp. oregano
- 1 pinch red pepper flakes
- 1/2 Tbsp. minced garlic (plus an additional 1 teaspoon)
- 1/4 cup flour (all-purpose)
- 3/4 cup milk (divided, I used skim.)
- 2 oz. gruyère cheese (shredded and divided)
- 1 oz. parmigiano (Reggiano cheese, grated)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 9 oz. no boil lasagna noodles (whole wheat)
- 1 cup mozzarella (shredded, or more, if you are heavy-handed like me)
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