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
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