Creamy Butternut Squash and Kale Lasagna

This Creamy Butternut Squash and Kale Lasagna is a delightful vegetarian dish perfect for cozy evenings and family gatherings. With layers of sweet butternut squash, nutrient-dense kale, and creamy cheeses, this lasagna is both comforting and satisfying. It’s versatile enough for weeknight dinners or special occasions. Plus, the optional béchamel sauce adds an extra layer of richness that elevates the whole experience.

Why You’ll Love This Recipe

• Seasonal Flavor: Enjoy the rich taste of roasted butternut squash combined with garlicky kale, making each bite a celebration of fall.
• Nutritious Ingredients: Packed with vegetables and wholesome dairy, this lasagna is a healthy choice for any meal.
• Versatile Dish: Ideal for holidays, family dinners, or meal prep, it easily adapts to various dietary needs.
• Easy to Prepare: With straightforward steps and common ingredients, you can whip up this dish without hassle.
• Family-Friendly: A delicious way to get everyone to enjoy their veggies without complaint!

Tools and Preparation

To make this creamy Butternut Squash and Kale Lasagna, you’ll need a few essential tools. Having the right equipment can make your cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Baking dish
• Mixing bowl
• Knife
• Cutting board

Importance of Each Tool

• Large pot: Perfect for boiling lasagna noodles or sautéing vegetables.
• Baking dish: The right size ensures all layers cook evenly and fit perfectly.
• Mixing bowl: Ideal for blending cheeses and other ingredients together smoothly.

Ingredients

For the Roasted Butternut Squash

• 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)

For the Kale Filling

• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 6 cups kale (chopped and de-stemmed)

For the Lasagna Assembly

• 12 lasagna noodles (traditional or no-boil)
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

For the Béchamel Sauce (Optional)

• 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

How to Make Creamy Butternut Squash and Kale Lasagna

Step 1: Prepare the Roasted Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Toss the peeled and cubed butternut squash with olive oil, salt, black pepper, ground nutmeg, and sage in a large bowl.
3. Spread evenly on a baking sheet.
4. Roast for about 25-30 minutes until tender.

Step 2: Sauté the Kale Filling

1. In a large pot over medium heat, add olive oil.
2. Sauté the onion until translucent; about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in chopped kale; cook until wilted.

Step 3: Cook the Lasagna Noodles

1. Boil water in a large pot with a pinch of salt.
2. Cook lasagna noodles according to package instructions until al dente; drain.

Step 4: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C) if not already done.
2. Spread a layer of roasted butternut squash on the bottom of a baking dish.
3. Add a layer of cooked noodles followed by kale filling, ricotta cheese, mozzarella cheese, and parmesan cheese.
4. Repeat layers until all ingredients are used up.

Step 5: Make the Béchamel Sauce (Optional)

1. In a saucepan over medium heat, melt butter or olive oil.
2. Whisk in flour; cook for about 2 minutes until golden.
3. Gradually whisk in milk; continue stirring until thickened.
4. Season with salt and nutmeg; pour over assembled lasagna.

Step 6: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil; bake for an additional 15 minutes until bubbly.

Allow cooling slightly before serving this creamy Butternut Squash and Kale Lasagna! Enjoy your warm slice full of flavor!

How to Serve Creamy Butternut Squash and Kale Lasagna

Serving your Creamy Butternut Squash and Kale Lasagna can elevate the dining experience. Consider these suggestions to enhance the meal and delight your guests.

Pair with a Fresh Salad

• Mixed Greens Salad: Toss together arugula, spinach, and other greens, topped with a light vinaigrette for a refreshing contrast.
• Caesar Salad: A classic choice; use plant-based dressing and croutons to keep it vegetarian-friendly.

Add Garlic Bread

• Toasted Garlic Bread: Serve slices of crusty bread brushed with garlic butter or olive oil for a delightful crunch alongside the creamy lasagna.

Offer a Flavorful Soup

• Butternut Squash Soup: Complement the flavors with a warm bowl of butternut squash soup, enhancing the seasonal theme.
• Minestrone Soup: A hearty vegetable minestrone can add more veggies to your meal and is great for colder days.

Provide Extra Cheese

• Cheese Platter: Include an assortment of cheeses like cheddar or gouda for those who want an extra cheesy bite along with their lasagna.

How to Perfect Creamy Butternut Squash and Kale Lasagna

Perfecting your Creamy Butternut Squash and Kale Lasagna involves attention to detail in preparation. Here are some tips to ensure success.

• Use fresh ingredients: Fresh vegetables enhance flavor and texture. Opt for seasonal produce whenever possible.
• Layer carefully: Build each layer evenly to ensure that every bite has a balance of flavors and textures.
• Pre-cook noodles (if needed): If using traditional lasagna noodles, cook them slightly before layering, so they don’t absorb too much moisture during baking.
• Let it rest: After baking, let the lasagna sit for about 10-15 minutes before slicing. This helps maintain its shape when serving.
• Experiment with spices: Feel free to adjust the spices according to your taste. Adding red pepper flakes can provide a nice kick.

Best Side Dishes for Creamy Butternut Squash and Kale Lasagna

Pairing side dishes with your Creamy Butternut Squash and Kale Lasagna can create a well-rounded meal. Here are some excellent options:

1. Garlic Roasted Vegetables: A mix of seasonal vegetables roasted in olive oil adds color and nutrition.
2. Quinoa Salad: A light quinoa salad with herbs, diced tomatoes, and cucumbers offers a protein-rich complement.
3. Steamed Broccoli: Simple steamed broccoli drizzled with lemon juice provides a healthy green side with minimal effort.
4. Brussels Sprouts with Balsamic Glaze: Roasted Brussels sprouts glazed with balsamic vinegar deliver a sweet yet savory flavor pairing.
5. Greek Yogurt Coleslaw: A tangy coleslaw made with Greek yogurt instead of mayonnaise adds crunch without heaviness.
6. Zucchini Noodles (Zoodles): Lightly sautéed zoodles can serve as a low-carb alternative or addition to your meal’s veggie intake.

Common Mistakes to Avoid

When making Creamy Butternut Squash and Kale Lasagna, it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for:

• Overcooking the Squash: If you overcook the butternut squash before layering, it can become mushy. Roast it until fork-tender but still firm.
• Skipping the Seasoning: Not seasoning the layers properly can result in bland flavors. Use salt, pepper, and nutmeg generously throughout.
• Neglecting to Drain the Kale: Excess moisture from the kale can make your lasagna watery. Make sure to sauté it until wilted and then drain any excess liquid.
• Using Cold Ingredients: Cold cheeses or milk can lead to an unevenly melted texture. Allow them to sit at room temperature for about 15 minutes before use.
• Not Allowing Rest Time: Cutting into the lasagna immediately after baking can cause it to fall apart. Let it rest for at least 10-15 minutes for better slicing.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Make sure it’s cooled completely before sealing.

Freezing Creamy Butternut Squash and Kale Lasagna

• Freeze in a well-sealed container or wrap tightly with plastic wrap for up to 3 months.
• For best results, freeze before baking.

Reheating Creamy Butternut Squash and Kale Lasagna

• Oven: Preheat oven to 350°F (175°C) and bake covered for 20-30 minutes until heated through.
• Microwave: Heat individual portions on medium power for about 2-3 minutes, checking frequently.
• Stovetop: Place on low heat in a skillet, covering with a lid until warmed through evenly.

Frequently Asked Questions

What is Creamy Butternut Squash and Kale Lasagna?

Creamy Butternut Squash and Kale Lasagna is a comforting vegetarian dish made with layers of roasted squash, sautéed kale, ricotta cheese, and mozzarella.

Can I make this lasagna gluten-free?

Yes! You can use gluten-free lasagna noodles or even zucchini slices as an alternative.

How long does it take to prepare Creamy Butternut Squash and Kale Lasagna?

The total time required is about 70 minutes, including prep and cooking time.

Can I substitute other vegetables in this lasagna?

Absolutely! Feel free to add spinach, mushrooms, or any seasonal veggies you enjoy alongside the kale.

Is this recipe suitable for meal prepping?

Yes! This lasagna holds up well in the fridge and freezes beautifully, making it perfect for meal prep.

Final Thoughts

Creamy Butternut Squash and Kale Lasagna is not just a dish; it’s a warm embrace on chilly days. Its versatility allows you to customize it with different veggies or cheeses based on your preferences. Whether you’re enjoying it for dinner or sharing at gatherings, this recipe promises comfort and satisfaction every time. Give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Creamy Butternut Squash and Kale Lasagna

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

Print Recipe

Pin Recipe

Description

Indulge in the warmth of Creamy Butternut Squash and Kale Lasagna, a delightful vegetarian dish perfect for chilly evenings. This layered masterpiece combines sweet roasted butternut squash and nutrient-rich kale with creamy ricotta and mozzarella cheeses, creating a comforting experience that’s both satisfying and nutritious. Ideal for family gatherings or meal prep, this lasagna can be easily customized to suit your dietary preferences. With its inviting flavors and simplicity, this recipe is sure to become a favorite in your kitchen.

---

Ingredients

Scale 1x2x3x

• 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 (for béchamel sauce)
• 2 tablespoons all-purpose flour (for béchamel sauce)
• 2 cups milk (or unsweetened plant-based milk) (for béchamel sauce)
• 1/4 teaspoon salt (for béchamel sauce)
• 1/8 teaspoon nutmeg (for béchamel sauce)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil and seasonings; roast for 25-30 minutes.
2. Sauté chopped onion and garlic in olive oil until translucent, then add kale and cook until wilted.
3. Boil lasagna noodles according to package instructions; drain.
4. Layer roasted squash, noodles, sautéed kale, ricotta, mozzarella, and parmesan in a baking dish.
5. If making béchamel sauce, melt butter, whisk in flour, add milk gradually until thickened; season before pouring over layers.
6. Bake covered at 375°F (190°C) for 30 minutes; uncover and bake an additional 15 minutes.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 slice (about 180g)
• Calories: 320
• Sugar: 7g
• Sodium: 480mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 40mg