Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals | The Kitchen | Food Network
Creamy, rich and delicious, Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals taste like fall on a plate.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Butternut Squash and Kale Lasagna Spirals
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Filling:
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
4 cups butternut squash cubes
1/2 medium yellow onion, minced
8 ounces baby bella mushrooms, chopped
3 cloves garlic, minced
2 cups shredded dinosaur kale
2 tablespoons minced fresh sage
1 teaspoon minced fresh thyme
16 ounces ricotta
1 large egg
1/4 cup grated Parmesan
4 cups Italian blend shredded cheese
Sauce:
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
4 cups whole milk
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
One 1-pound box lasagna noodles
Directions
For the filling: Preheat the oven to 425 degrees F. Set a large pot of salted water to boil. Grease an 8-inch square baking dish with 1 tablespoon olive oil and set aside.
Drizzle the squash with olive oil, then sprinkle with salt and pepper. Spread on a sheet pan and roast until browned and tender, 30 to 35 minutes. Lower the oven temperature to 350 degrees F.
Saute the onion in the remaining tablespoon olive oil in a saute pan over medium heat until tender, about 7 minutes. Add the mushrooms and cook down over medium-high heat, about 5 minutes. Stir in garlic for about a minute. Add the kale and cook until wilted. Season with the sage, thyme, 1/2 teaspoon salt and some pepper. Let cool.
In a bowl, combine the sauteed veggies with the squash, ricotta, egg, Parmesan, salt, pepper and 1 cup shredded Italian blend cheese.
For the sauce: In a skillet, melt the butter. Add the flour and cook until golden brown, 2 to 3 minutes. Add the nutmeg. Whisk in the milk until it coats the back of the spoon. Add the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Add the lasagna noodles to the boiling water and cook to al dente. Drain and lay out the noodles on a parchment paper lined sheet pan.
Spread about 1 cup of the sauce on the bottom of the greased baking dish. Put 1/3 cup filling on each lasagna noodle and roll each into spirals.
Place seam side down in the baking dish. Cover with the remaining sauce and top with the remaining 3 cups shredded cheese.
Bake until the cheese is browned and bubbly, 40 to 45 minutes. Allow to cool slightly before serving.
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Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals | The Kitchen | Food Network
Katie Lee Biegel's Butternut Squash a...
#TheKitchen #FoodNetwork #KatieLee #ButternutSquash #Lasagna
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/45WCusM
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Butternut Squash and Kale Lasagna Spirals
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Filling:
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
4 cups butternut squash cubes
1/2 medium yellow onion, minced
8 ounces baby bella mushrooms, chopped
3 cloves garlic, minced
2 cups shredded dinosaur kale
2 tablespoons minced fresh sage
1 teaspoon minced fresh thyme
16 ounces ricotta
1 large egg
1/4 cup grated Parmesan
4 cups Italian blend shredded cheese
Sauce:
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
4 cups whole milk
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
One 1-pound box lasagna noodles
Directions
For the filling: Preheat the oven to 425 degrees F. Set a large pot of salted water to boil. Grease an 8-inch square baking dish with 1 tablespoon olive oil and set aside.
Drizzle the squash with olive oil, then sprinkle with salt and pepper. Spread on a sheet pan and roast until browned and tender, 30 to 35 minutes. Lower the oven temperature to 350 degrees F.
Saute the onion in the remaining tablespoon olive oil in a saute pan over medium heat until tender, about 7 minutes. Add the mushrooms and cook down over medium-high heat, about 5 minutes. Stir in garlic for about a minute. Add the kale and cook until wilted. Season with the sage, thyme, 1/2 teaspoon salt and some pepper. Let cool.
In a bowl, combine the sauteed veggies with the squash, ricotta, egg, Parmesan, salt, pepper and 1 cup shredded Italian blend cheese.
For the sauce: In a skillet, melt the butter. Add the flour and cook until golden brown, 2 to 3 minutes. Add the nutmeg. Whisk in the milk until it coats the back of the spoon. Add the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Add the lasagna noodles to the boiling water and cook to al dente. Drain and lay out the noodles on a parchment paper lined sheet pan.
Spread about 1 cup of the sauce on the bottom of the greased baking dish. Put 1/3 cup filling on each lasagna noodle and roll each into spirals.
Place seam side down in the baking dish. Cover with the remaining sauce and top with the remaining 3 cups shredded cheese.
Bake until the cheese is browned and bubbly, 40 to 45 minutes. Allow to cool slightly before serving.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: Facebook: FoodNetwork
► INSTAGRAM: Instagram: FoodNetwork
► TWITTER: Twitter: FoodNetwork
▶ TIKTOK: TikTok: foodnetwork
Katie Lee Biegel's Butternut Squash and Kale Lasagna Spirals | The Kitchen | Food Network
Katie Lee Biegel's Butternut Squash a...
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