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Creamy Butternut Squash and Kale Lasagna

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A vibrant and creamy twist on traditional lasagna, featuring layers of roasted butternut squash, hearty kale, and a delicious béchamel sauce.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 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
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons butter or olive oil (for béchamel)
  • 2 tablespoons all-purpose flour (for béchamel)
  • 2 cups milk or unsweetened plant-based milk (for béchamel)
  • 1/4 teaspoon salt (for béchamel)
  • 1/8 teaspoon nutmeg (for béchamel)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and nutmeg, then roast for 25-30 minutes until golden and tender.
  2. Sauté onion in a skillet until softened, add garlic and kale, then season until kale is wilted.
  3. For béchamel, melt butter, whisk in flour, add milk gradually, and season until thickened.
  4. If using traditional noodles, boil according to instructions; otherwise, skip to layering.
  5. In a greased baking dish, layer béchamel or squash puree, noodles, squash, kale mixture, ricotta, and mozzarella. Repeat layers, ending with noodles topped with béchamel and cheese.
  6. Cover with foil and bake at 375°F (190°C) for 25 minutes, then remove foil and bake an additional 15-20 minutes until golden.
  7. Let rest for 10-15 minutes before serving.

Notes

For a creamier texture, consider blending in some cottage cheese with the ricotta. This dish can be assembled a day in advance; just store it in the fridge before baking.

Nutrition

Find it online: https://us.recipesfood.org/creamy-butternut-squash-kale-lasagna/

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