In a 9x11 baking dish, pour 1/2 cup of white sauce in the bottom and spread evenly. Over the sauce place a layer of lasagna noodles or thinly sliced vegetables, slightly overlapping each other.
Over the noodles, layer a 2cups of the mashed squash. Sprinkle with ground pepper and a pinch of thyme and Rosemary. Pour a cup of white sauce evenly over the squash followed by another layer of noodles.
Over these noodles, add 1/2 the kale and onion mixture, spread evenly. Cover with another layer of noodles.
Repeat with squash sprinkled with pepper and herbs and covered with white sauce, followed by noodles, remaining kale mixture, a little sauce, final layer of noodles, covered with white sauce.
This can be made ahead and frozen or kept refrigerated for a day before baking.
Bake at 350 for 45 minutes, until a knife can easily penetrate all a layers. Sprinkle with sliced almonds, half way through baking.
Serve right out of the oven.You can also make portions for weekly lunches or dinners. Allow to cool and then cut into portions, separate into individual containers, refrigerate or freeze.