I love lasagna in all its forms, but this butternut squash lasagna ranks up there with my favorites. It’s rich, has great flavor, and is special enough to serve to dinner guests. This recipe is based on one that I used to make a lot years ago. I decided to healthify that recipe a bit without losing the essence of the dish. I swapped the regular noodles for whole wheat lasagna noodles. These no-boil whole wheat lasagna noodles are the ones I use and love. No boil is the way to go! I also reduced the butter and cheese and omitted the heavy cream all together. This is still a rich dish, just not to the over-the-top level it was before. Then, I added kale. The kale adds a nice color contrast to the dish that was missing before, plus the extra nutrition is a bonus. You really don’t even taste or notice that the kale is there. The butternut squash is definitely the star. I should also mention that this has a strong garlic flavor, which I love. Garlic lovers, you’re going to adore it! If you don’t love strong garlic, you can reduce it some and this will still be great.
If you host a vegetarian Thanksgiving or have a vegetarian coming to your Thanksgiving, I think this is a perfect dish to serve. I wouldn’t call this an easy weeknight dinner like most of the dinner recipes I try to create, but it’s worth the extra time for sure. (If you do want an easy weeknight lasagna recipe, try this 30-minute Skillet Lasagna–it’s superb!) One tip that does make this an easier dinner recipe is to cook your butternut squash ahead of time. I highly suggest cooking it in your crockpot so that it’s ready to go when you start making dinner.Print