Winter Squash Lasagna with sage, walnuts and black kale

This was great. Kind of dairy heavy... but the kale was a great addition. This is from Deborah Madison's cookbook. It is especially good on a cold fall evening :)
hope you kittens are well!
love, kareni

ingridients:
3.5c milk
aromatics: 1 garlic clove, 1 slice onion, 1 bay leaf, 1 parsley sprig
1 large butternut squash (3lbs or less)
4 plump garlic cloves
20 or so sage lleaves
packed .5c parsley leaves
.25c olive oil
1 large onion cute into squares
1 c lightly toasted walnuts or hazlenuts finely chopped
sea salt and ground pepper
1.5 Tbs butter
3.5 Tbs flour
1 8 oz package no boil lasagne noodles
1c grated gruyere cheese
1c freshly grated parmesan cheese
3 bunches black kale
pinch of red pepper flakes

1. butter large baking dish and preheat oven to 375F. in a small pot heat the milk w aromtatics and when its nearly boiling, cover the put, turn it off and let it stand
2. peel squash and chop into .5 inch cubes. chop 2 cloves of garlic and the sage and parsley. heat olive oil in skillet add the sqyash... cook until they are a little softened. Add the onions and continue cooking until squash is tendor. reduce heat and continue to cook until slightly caramelized. add garlic and herb mixture. cook a few more minutes then turn off heat. add s and p to taste
3. melt butter in a saucepan and stir in the flour. reheat the milk and pour it thru a strainer into the roux....while wisking briskly! turn heat low and wait until it thickens (like 15 min) season w s and p to taste.
4. spread .5c sauce onto baking dish and lay 3 noodles over it. cover with half the squash mixture, 1c of sauce, half the gruyere and a third of the parmesan. repeat and then add the third layer of noodles. spread remaining sauce and top with parmesan. tent with foil. bake for 30 min, then remove foil and continue to bake until bubbly and golden (20 min longer). remove from oven and let rest while you cook the kale
5. strip kale from ropy stems. cut into .5inch strips. head oil and garlic. when oil is golden add the kale
add some crushed red pepper flakes. and some salt, toss in the pan and coat with oil and then add 2 c of water (I added much less then this, and there was still too much water.. i would say go with .75c) cook until it is as tender as you like it!
6. lay kale on plate and top with cheesey bubbly goodness :)


enjoy!