Kale and Italian Sausage Lasagna with Pumpkin Béchamel

Ingredients

• Pumpkin Béchamel
• 4 tablespoons butter
• 6 tablespoons flour
• 4 cups hot milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• pinch of nutmeg
• 2 cups pureed pumpkin or winter squash
• For the lasagna
• 15 lasagna noodles
• 2 tablespoons olive oil
• 2 pounds bulk sweet Italian sausage
• 8 cups kale
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 pound ricotta
• 2 eggs
• 2 tablespoons fresh sage, finely chopped
• 2 cups fresh mozzarella (shredded or sliced)
• 1/4 cup finely shredded parmesan

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Recipe Notes 

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