10 ounces
Gluten-free lasagna noodles, broken (I used brown rice noodles)
4 tablespoons
Unsalted Butter
2 cups
Milk of choice, warmed (I used almond)
2 tablespoons
Cornstarch
2 teaspoons
Minced garlic
1.5 cups
Fontina, grated
1 cup
Gouda, grated
0.5 cups
Parmesan, grated
0.25 cups
Fresh herbs, minced (I used basil and sage)
1.5 teaspoons
Onion powder
0.5 teaspoons
Red pepper flakes
1-2 cups
Kale, torn
3-4 pieces
Prociutto
Directions
Roasted Butternut Squash
Preheat oven to 375.
Coat butternut squash with olive oil and salt and pepper.
Roast on a medium baking sheet for 15-20 minutes or until just fork-tender.
Set aside.
Lasagna
Preheat oven to 350.
Bring a large pot of heavily salted water to a boil and add broken lasagna noodles. Boil for 1-1.5 minutes under al dente. Drain (saving 3/4 cups of pasta water) and set aside.
In a medium-large cast iron skillet, melt butter over medium heat. Once bubbly, add garlic and cook until fragrant. Add cornstarch and whisk to create a paste, cook 2 minutes. In two batches, slowly add the milk while whisking to avoid lumps.
Add cheeses to bechamel (milk and cornstarch) and whisk until smooth. Stir in herbs, spices and kale. Gently (in batches, if necessary) stir in lasagna noodles and roasted squash to coat in sauce.
Pour reserved pasta water around edges of cast iron skillet. Arrange prosciutto on top of pasta and place in oven for 25-30 minutes. Watching carefully to make sure prosciutto doesn't burn.
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