Creamy Butternut Squash and Kale Lasagna
This creamy Butternut Squash and Kale Lasagna is a cozy, comforting vegetarian meal that’s perfect for fall and winter. Layers of roasted butternut squash, garlicky kale, creamy ricotta, and gooey mozzarella come together in a hearty, nutritious dish that's both satisfying and full of seasonal flavor.With an optional béchamel sauce for extra richness and flexibility for gluten-free or vegan diets, it’s ideal for weeknights, holidays, or meal prep.
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 9x13 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.