Lasagna with Roasted Garlic Cream Sauce - Saltscapes Magazine

Ingredients

• 2 heads roasted garlic
• 1/4 cup (60 mL) butter
• 2 tbsp (30 mL) flour
• ½ cup (125 mL) white wine
• 3 cups (750 mL) heavy whipping cream
• ½ cup (125 mL) cream cheese
• 1 tsp (5 mL) salt
• 2 lb (1 kg) butternut squash, peeled and cut into 2-cm cubes
• 1 leek, washed and chopped
• 2 cups (500 mL) ricotta
• 2 cups (500 mL) parmesan, grated
• 1 package lasagna noodles
• 1 head of kale, de-stemmed, roughly chopped and washed
• 2 tbsp (30 mL) butter
• 1½ tbsp + ½ tablespoons olive oil