Creamy Butternut Squash and Kale Lasagna

This lasagna swaps the usual meaty red sauce for layers of roasted squash, wilted kale, and a homemade béchamel, giving it a lighter, more autumn-leaning flavor. The squash roasts until caramelized before getting mashed into the layers, adding natural sweetness against the savory kale and cheese. It's a vegetarian main hearty enough to satisfy anyone at the table.

Layers of roasted butternut squash, wilted kale, and béchamel baked into a vegetarian lasagna.

Why You'll Love This Recipe

• Fast: ready in about 70 minutes (25 min prep, 45 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 8 servings
• Light: about 375 calories per serving

Ingredients

• 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 (traditional or no-boil)
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 2 cups milk (or unsweetened plant-based milk)
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg

Instructions

1. Heat the oven to 400°F (200°C), toss the cubed squash with olive oil, salt, pepper, and a sprinkle of nutmeg, and roast for 25 to 30 minutes until golden and tender, mashing slightly or blending until creamy if desired.
2. Heat olive oil in a large skillet over medium heat, add the chopped onion, and cook until softened, then stir in the garlic and kale, sautéing until wilted and tender, seasoning with salt, pepper, and a touch of sage.
3. Melt the butter or olive oil in a saucepan and whisk in the flour to make a roux, then slowly whisk in the warm milk until a smooth sauce forms, adding salt, pepper, and a pinch of nutmeg.
4. Boil the lasagna noodles according to the package directions unless using no-boil noodles, then drain and lay them flat on parchment or foil to prevent sticking.
5. Spread a layer of béchamel or squash puree in a 9x13 baking dish, add a layer of noodles, then squash, the kale mixture, ricotta, and mozzarella, repeating the layers and finishing with noodles, béchamel, and a generous topping of mozzarella and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 15 to 20 minutes until golden and bubbling, letting it rest for 10 to 15 minutes before slicing.

Cooking Tips

• Roast the squash until it's well caramelized at the edges for the deepest flavor.
• Squeeze excess water out of the kale after sautéing if it seems watery, so the layers don't turn soggy.
• Let the lasagna rest for the full 10 to 15 minutes after baking so it slices cleanly.

Substitutions

• Spinach can replace kale.
• Pumpkin can replace butternut squash.
• Cottage cheese can replace ricotta in a pinch.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat covered in the oven to keep the top from drying out.
• Freeze baked portions for up to 2 months.

Serving Suggestions

• Serve with a simple side salad to balance the richness.
• Add extra Parmesan at the table.
• Pair with crusty bread for a full meal.

Nutrition (per serving)

Nutrient	Amount
Calories	375 kcal

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