Description
A comforting lasagna featuring layers of creamy butternut squash, tender kale, and rich cheese.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 4 cups chopped kale
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 375°F.
- Toss butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25 minutes.
- Cook lasagna noodles according to package instructions.
- Sauté kale and garlic in olive oil until wilted.
- Layer noodles, ricotta, roasted squash, kale, and cheeses in a baking dish.
- Repeat layers, ending with mozzarella on top.
- Bake covered for 30 minutes, then uncovered for 15 minutes until bubbly.
Notes
- For extra creaminess, mix ricotta with an egg.
- Substitute spinach if kale isn’t available.
- Let lasagna rest 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Keywords: creamy lasagna, butternut squash kale lasagna, vegetarian comfort food