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Creamy Butternut Squash and Kale Lasagna

This lasagna features creamy butternut squash and nutrient-rich kale layered between pasta and cheese, offering a delightful combination of flavors and textures.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Base
  • 9-12 sheets Lasagna noodles Adjust based on desired thickness of layers.
Vegetables
  • 2 cups Butternut squash, peeled and diced
  • 2 cups Kale, chopped
  • 3 cloves Garlic, minced
  • 1 small Onion, finely chopped
  • 2 tablespoons Olive oil For sautéing the vegetables.
  • to taste Salt
  • to taste Pepper
  • 1/4 teaspoon Nutmeg Adds a warm flavor.
Cheese Mixture
  • 1 cup Ricotta cheese
  • 2 cups Mozzarella cheese, shredded Divide in half for layering.
  • 1/2 cup Parmesan cheese, grated

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a big pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until aromatic and translucent, about 4-5 minutes.
  4. Add the diced butternut squash and kale, cooking until the squash is fork-tender, about 8-10 minutes. Season with salt, pepper, and nutmeg.
  5. In a bowl, mix together the ricotta cheese and half of the mozzarella cheese, adding a pinch of salt and pepper.
Assembly and Baking
  1. Spread a thin layer of the butternut squash-kale mixture on the bottom of a 9×13-inch baking dish.
  2. Layer with lasagna noodles, then spoon some of the ricotta mixture over the noodles. Add more butternut squash-kale and sprinkle a little Parmesan.
  3. Continue layering until all ingredients are used, finishing with a layer of noodles topped with the remaining mozzarella and Parmesan cheese.
  4. Cover the lasagna with foil and bake for 25 minutes.
  5. Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
  6. Allow the lasagna to rest for 10 minutes before slicing. Serve warm.

Notes

You can substitute leafy greens like spinach or Swiss chard. Ensure the butternut squash is tender for a creamy filling. Avoid overcooking the noodles, and let it sit after baking for neater slices.