We are just loving getting so many Member Recipes right now! We enjoy trying new things and this one is such a no-brainer: Lasagne made in the crock pot! We made it for dinner on the farm with the addition of Sausage and Fennel Seeds. Any kind of Kale will do and we think other Greens would be terrific also! This is Member Cheryl Orlansky's recipe, many thanks to Cheryl for sending us a picture, too!
Love this perfect fall crock pot recipe! -Cheryl
4 TBSP unsalted butter
1/4 cup all purpose flour
4 cups 2% or whole milk
1 bunch kale, stemmed and chopped (about 6 packed cups)
1/2 tsp nutmeg
Kosher salt to taste
Freshly ground pepper to taste
2 cups shredded mozzarella
1 1/2 cups grated pecorino or Parmesan cheese
8 oz lasagna noodles (not no-boil)
1/2 medium butternut squash (about 1 lb), peeled and sliced 1/4-inch thick
1. Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally. Mixture may be lumpy. Stir in kale, cover, and simmer until kale is wilted, about 5 minutes. Add nutmeg and season to taste with salt and pepper.
2. Combine cheeses in a bowl. Arrange 1/3 of uncooked lasagna noodles in a 5-6 quart slow cooker, breaking to fit. Top with 1/3 of kale mixture, 1/3 of cheese, and 1/2 of squash. Repeat, layering with remaining ingredients.
3. Cover and cook on low until squash is tender and lasagna is starting to brown around edges, about 3 hours. Let stand 15 minutes; serve.
Serves: 8; Per serving: 430 calories, 40 gm carbs, 23 gm protein, 21 gm fat, 50 mg sodium, 4 gm fiber.
From: Dashrecipes.com October, 2014
