I'm still working my way through last week's Greenling box. There was a butternut squash (from Massey) and a bunch of curly mustard greens (Texas Natural) that I thought might go together nicely in a lasagna. They do, but it would have been even nicer if I hadn't lost half of my pureed squash. Don't ask.
1 butternut squash, cooked and mashed
2 oz grated parmesan
1 bunch (1/2 lb or so) mustard greens (or kale, or chard, or similar)
2 cloves garlic
1 Tbsp olive oil
lasagna noodles (I used homemade, same pasta recipe from my last post)
8 oz grated mozzarella
2 Tbsp butter
3 Tbsp flour
2 cups milk
3 Tbsp chopped fresh dill
Heat oven to 350F. Heat oil in large pan. Chop garlic, add to pan. Chop greens, saute in oil with garlic until greens are tender but not mushy. Mix squash, greens, and parmesan.
Melt butter in saucepan on med-high. Stir in flour, cook for about two minutes. Add milk, and whisk constantly until sauce thickens. Add dill, salt, pepper, and nutmeg to taste.
Layer noodles, filling, sauce, and mozzarella in 8"x8" baking dish. Bake for about 30 minutes, until cheese is bubbly and lightly browned.
As you can see, mine is a little light on the squash.