Looking for a comforting fall dish that’s packed with flavor and seasonal ingredients?
This Butternut Squash and Kale Lasagna is a nourishing twist on the classic Italian favorite – layered with roasted squash, garlicky sautéed kale, creamy béchamel, and melty cheese.
It’s hearty, satisfying, and completely vegetarian.
Whether you’re meal prepping for the week or need a show-stopping vegetarian dinner for the holidays, this recipe is the perfect choice.
Why You’ll Love This Butternut Squash and Kale Lasagna
- Rich and flavorful without being too heavy
- A great vegetarian alternative to meat-based lasagna
- A cozy, fall-inspired dish ideal for chilly nights
- Full of nutrients, fiber, and plant-based goodness
- Freezer-friendly and perfect for make-ahead meals
Ingredients You’ll Need (And Substitutions)
To make this lasagna, you’ll need the following ingredients. Several substitutions are included to help you adapt based on dietary needs or pantry availability.
- Butternut squash – peeled, cubed, and roasted; or use canned butternut squash puree for convenience
- Kale – lacinato (dinosaur) or curly; both work well when chopped and sautéed
- Lasagna noodles – choose from traditional, no-boil, or gluten-free options
- Ricotta cheese – for creaminess; substitute with vegan ricotta if preferred
- Mozzarella and parmesan – for that classic lasagna melt and savory top layer
- Onion and garlic – sautéed to create the flavor base
- Fresh sage and a pinch of nutmeg – both pair beautifully with roasted squash
- Olive oil, salt, pepper – pantry staples for seasoning
- Béchamel sauce – optional but recommended for creaminess; use plant-based milk and flour for a dairy-free version
Step-by-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and a sprinkle of nutmeg. Roast for 25–30 minutes until golden and tender. Mash slightly or blend into a creamy mixture if desired.
2. Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Stir in garlic and chopped kale, sautéing until wilted and tender. Season with salt, pepper, and a touch of sage.
3. Prepare the Béchamel (Optional)
In a saucepan, melt butter (or olive oil) and whisk in flour to make a roux. Slowly add warm milk (or plant-based milk) while whisking until a smooth sauce forms. Add salt, pepper, and a pinch of nutmeg.
4. Cook the Noodles
Boil your lasagna noodles according to package directions, unless using no-boil noodles. Drain and lay flat on parchment or foil to prevent sticking.
5. Assemble the Lasagna
In a 9×13 baking dish, spread a layer of béchamel or squash puree. Add a layer of noodles, then squash, kale mixture, ricotta, and mozzarella. Repeat the layers, ending with noodles, béchamel, and a generous topping of mozzarella and parmesan.
6. Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 15–20 minutes until golden and bubbling. Let rest for 10–15 minutes before slicing.
Tips for Success and Customizations
- Balance flavors by seasoning each component well. A pinch of nutmeg or smoked paprika adds depth.
- No fresh squash? Use canned squash or frozen squash puree.
- Frozen kale or spinach can be used if fresh is unavailable—just thaw and squeeze out excess moisture.
- Make it vegan with dairy-free ricotta and béchamel, and vegan cheese.
- Gluten-free version: Use gluten-free noodles and flour for the béchamel.
- Freeze before or after baking for future meals. Wrap tightly in foil and store in freezer for up to 3 months.
Serving Suggestions and Pairings
This lasagna pairs beautifully with a light salad and some crusty bread. Here are a few pairing ideas:
- Salad: Arugula with lemon vinaigrette, or a fall salad with apples and walnuts
- Bread: Garlic bread or rosemary focaccia
- Wine: A crisp white wine like Pinot Grigio or a light red like Chianti
- Extras: Add roasted mushrooms or caramelized onions to the filling for more depth
To reheat, warm slices in the oven at 350°F until heated through or microwave in short intervals with a damp paper towel to keep it moist.
Recipe FAQ’s
Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna a day in advance and refrigerate it until ready to bake. You can also freeze it before or after baking for up to 3 months.
Can I use frozen squash or kale?
Yes. Use pre-cut frozen butternut squash or kale. If using frozen kale, thaw and squeeze out any excess moisture before using.
Is there a vegan option for this lasagna?
Absolutely. Use vegan ricotta and mozzarella, and prepare the béchamel with plant-based butter and milk. You can also use a cashew cream in place of béchamel.
Creamy Butternut Squash and Kale Lasagna
Ingredients
- 4 cups butternut squash peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 6 cups kale chopped and de-stemmed
- 12 lasagna noodles traditional or no-boil
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Optional Béchamel Sauce:
- 2 tablespoons butter or olive oil
- 2 tablespoons all-purpose flour
- 2 cups milk or unsweetened plant-based milk
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and a sprinkle of nutmeg. Roast for 25–30 minutes until golden and tender. Mash slightly or blend into a creamy mixture if desired.
Sauté the Kale
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Stir in garlic and chopped kale, sautéing until wilted and tender. Season with salt, pepper, and a touch of sage.
Prepare the Béchamel (Optional)
- In a saucepan, melt butter (or olive oil) and whisk in flour to make a roux. Slowly add warm milk (or plant-based milk) while whisking until a smooth sauce forms. Add salt, pepper, and a pinch of nutmeg.
Cook the Noodles
- Boil your lasagna noodles according to package directions, unless using no-boil noodles. Drain and lay flat on parchment or foil to prevent sticking.
Assemble the Lasagna
- In a 9×13 baking dish, spread a layer of béchamel or squash puree. Add a layer of noodles, then squash, kale mixture, ricotta, and mozzarella. Repeat the layers, ending with noodles, béchamel, and a generous topping of mozzarella and parmesan.
Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 15–20 minutes until golden and bubbling. Let rest for 10–15 minutes before slicing.