By Megan Winfrey

I don't know about all of you, but I had enough carbs and starch last weekend to last a lifetime. I also had enough belly laughs, baby smiles, and family lovin' to last, well, at least until Christmas. I hope you all had a joyous Thanksgiving weekend as well! But I tell you what, I'm not going near any heavy food for at least a week, (....I promise? I think I promise?) and my box of organic JBG veggies is sure going to help with that! Cheese doesn't count, though. Obviously.

Butternut Squash & Kale Lasagna

• 2 small butternut squash, peeled and sliced
• 4 cups kale leaves, torn
• 3 tbs. butter
• 3 tbs. flour
• 2 cups whole milk
• salt and pepper
• 1 cup ricotta cheese
• 1 cup mozzarella or gruyere cheese, shredded
• 1 cup Italian bread crumbs

Heat the oven to 350ºF. Melt the butter in a saucepan over medium heat. Add the flour and whisk until foamy, about 30 seconds. Whisk in the milk, salt and pepper to taste. Bring to a boil then reduce to a simmer, stirring until thickened.

Spread a layer of white sauce in the bottom of an 8x6 baking dish. Follow with a layer of squash, a layer of kale, and dollops of ricotta. Repeat until squash and kale are used up, ending with a layer of white sauce.

Spread the bread crumbs over the top in an even layer, then do the same with the shredded cheese.

Oil or butter a piece of aluminum foil and cover the dish. Bake for 55-60 minutes, uncover, and bake another 10 minutes until brown on top.