Creamy, with fontina béchamel, warming and pure comfort food, this butternut squash and kale lasagna will warm you up on a cold winter night. vegetarian
Cover with foil taking care not to touch the surface of the lasagna with the foil. Bake at 425F, covered, for 30 minutes. Remove the foil and add the remaining fontina. Broil for 2-3 minutes or until cheese on top is lightly browned and bubbly. Let stand for 15 minutes before serving. Serve with parmesan and parsley. Let stand for 15 minutes before serving.
Store in a covered container in the refrigerator for up to three days, or freeze for up to two weeks.