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Butternut Squash and Kale Lasagna

Butternut Squash and Kale Lasagna

Butternut squash and kale lasagna is the kind of comforting, hearty dish that fills your home with warmth and your plate with deep, layered flavor. 
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 people
Course: dinner
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the Butternut Squash Layer
  • 1 medium butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme or rosemary
  • 2 cloves garlic minced
For the Kale Mixture
  • 4 cups chopped kale
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
For the Cheese Filling
  • 1 ½ cups ricotta cheese
  • 1 egg
  • 1 cup grated parmesan
  • ½ tsp salt
  • ½ tsp Italian seasoning
Additional Layers
  • 2 cups shredded mozzarella
  • 9 –12 lasagna noodles no-boil or regular, cooked
  • Optional: 1 ½ cups béchamel or marinara for extra creaminess

Equipment

  • Large baking sheet
  • Sharp knife + vegetable peeler
  • Large skillet or sauté pan
  • Mixing bowls
  • 9×13 baking dish
  • Saucepan (optional if making béchamel)
  • Aluminum foil
  • Spatula or spoon

Method
 

Roast the Butternut Squash
  1. Toss the squash with olive oil, salt, pepper, garlic, and thyme. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until tender and caramelized. Mash lightly with a fork for a soft spreadable texture.
Prepare the Kale Layer
  1. Heat olive oil in a pan and sauté onions until soft. Add garlic and kale, cooking until wilted and tender. Season lightly with salt and pepper.
Mix the Ricotta Filling
  1. In a bowl, combine ricotta, egg, parmesan, Italian seasoning, and salt. Stir until creamy and smooth.
Layer the Lasagna
  1. In a greased baking dish:
  2. Spread a thin layer of béchamel or marinara (optional)
  3. Add a layer of lasagna noodles
  4. Spread roasted butternut squash
  5. Add dollops of ricotta mixture
  6. Add kale mixture
  7. Sprinkle mozzarella
  8. Repeat for 2–3 layers, finishing with mozzarella and parmesan on top.
Bake
  1. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
Rest and Serve
  1. Let the lasagna rest for 10 minutes before slicing. This helps it set and hold its layers beautifully.