Creamy Kale and Leek Lasagna

Preheat your oven to 375ºF. Spray a 9×5 loaf pan with nonstick spray; set aside (you really should use this size; an 8×4 will be too small and you’ll end up either overflowing or having too much sauce).

In a saucepan, melt the butter and oil together over medium low heat. Saute the leeks in the butter-oil combo for 4 minutes. Add the garlic and cook another 1-2 minutes. Sprinkle in the flour and stir to combine; let cook for another 1-2 minutes, stirring frequently until the flour has cooked out a bit. Stream in the milk while whisking until everything is combined. Sprinkle in the nutmeg, salt and pepper and whisk. Bring mixture to a slight simmer, then add the kale. Cook over medium low heat for about 3-5 minutes until the kale is wilted and the sauce is thick enough to coat a spoon. Remove from heat and get ready to build the lasagna.

To build the lasagna, add some of the sauce to the bottom of the loaf pan. Layer 2 lasagna sheets on top. Place a thin layer of tomatoes on top of that, then 1/4 of the mozzarella cheese. Next layer 1/3 of the sauce mixture, 2 more lasagna sheets, another layer of tomatoes and 1/4 cup of mozzarella. Repeat 2 more times, and sprinkle the very top with Parmesan cheese.

Cover tightly with foil and bake at 375ºF for 40 minutes. Remove the foil and bake another 5-10 minutes, until the cheese on top is golden brown. Remove from oven and let sit for 10 minutes before cutting.