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Creamy Butternut Squash and Kale Lasagna

A warm, comforting lasagna featuring layers of creamy bechamel sauce, roasted butternut squash, and sautéed kale, topped with melted cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 pieces
Course: Dinner, Main Dish
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 12 sheets Lasagna sheets Use oven-ready sheets for convenience.
  • 4 cups Butternut squash, cubed Roast for better flavor.
  • 2 cups Kale, chopped Remove tough stems.
  • 1 medium Onion, diced Provides sweetness to the dish.
  • 3 cloves Garlic, minced Enhances overall flavor.
  • 1 cup Ricotta cheese Adds creaminess.
  • 2 cups Mozzarella cheese, shredded For a gooey layer.
  • 1/2 cup Parmesan cheese, grated Sprinkled on top for flavor.
  • 4 tablespoons Butter For making the bechamel sauce.
  • 1/4 cup Flour Used for thickening the sauce.
  • 4 cups Milk Essential for the bechamel sauce.
  • 1/4 teaspoon Nutmeg Adds warmth to the sauce.
  • to taste Salt To enhance flavor.
  • to taste Pepper For seasoning.
  • 2 tablespoons Olive oil For roasting and sautéing.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Toss the cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes, or until soft and slightly caramelized.
  3. Heat olive oil in a pan over medium heat. Sauté diced onion and minced garlic until fragrant and the onion is translucent. Add kale and cook until wilted, about 3-5 minutes.
  4. In a saucepan, melt butter over medium heat. Add flour and whisk for about 1 minute. Gradually add milk, stirring continuously until the sauce thickens, about 5-7 minutes. Stir in nutmeg, salt, and pepper.
Assembly and Baking
  1. In an 8x8 inch baking dish, spread some bechamel sauce on the bottom. Layer with lasagna sheets, half of the roasted butternut squash, sautéed kale, ricotta cheese, and a sprinkle of mozzarella. Repeat layers, finishing with bechamel and topping with mozzarella and parmesan.
  2. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until top is bubbly and golden.
Serving
  1. Allow lasagna to cool for about 10 minutes before slicing to help the layers set.

Notes

Substitutions include plant-based cheese for a Halal-friendly option. Prepare ingredients ahead for a quicker assembly. Season each layer properly for balanced flavors.