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
Butternut Squash and Kale Lasagna
Are you ready to turn your everyday vegetarian lasagna into a decadent fall dish that is a total show stopper? This Butternut Squash and Kale Lasagna is your ticket.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12
- Category: main meal
- Cuisine: Italian / American
1 large butternut squash, cut in half length-wise and seeds removed
5 tablespoons butter, divided
1 small onion, finely chopped
3-4 large kale leaves, stems removed and finely chopped
1 1/2 tablespoons minced garlic
1/4 cup flour (I use white whole wheat)
4 cups milk (I use whole milk, reduced fat is fine)
salt and pepper, to taste
3/4 + 2 tablespoons grated parmesan cheese or grated parmigiano-reggiano
If you haven’t cooked your butternut squash ahead of time, preheat your oven to 400 degrees. Place the cut squash on a baking tray, flesh side down, and roast until it is fork tender, about 40-45 minutes. Allow it to cool and then scoop the flesh into a bowl and set aside.
Reduce the heat of the oven to 375 degrees (or preheat if your squash was already cooked).
Heat one tablespoon of butter in a medium skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the kale leaves and cook until they are bright green and tender, about 2-3 minutes. Stir in the butternut squash. If there are any lumps in the squash, use the back of your spoon to mash them until you have a smooth mixture. It will look like this:
In a medium sauce pan, heat the remaining 4 tablespoons butter with the garlic over medium low heat until the garlic is soft, about 2 minutes. Stir in the flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until it thickens, about 10 minutes, whisking frequently. Stir in the butternut squash and kale mixture. Taste and season with salt and pepper.
Pour 1 cup of the sauce into the bottom of a 9X13 inch baking dish. Top with 3 noodles and then break a noodle into pieces and use 1/2 to 1/3 of it to cover the remaining space (2 of the 9 noodles will be broken to cover the small end space in each layer). Top the noodles with 1/3 of the remaining sauce and sprinkle with 1/4 cup parmesan cheese. Add another layer of noodles. Add 1/3 of the sauce and top with 1/4 cup parmesan cheese. Add a last layer of noodles. Top with the remaining sauce and 1/4 cup + 2 tablespoons parmesan cheese.
Cover with foil and bake in the 375 degree oven for 30 minutes. Remove the foil and bake an additional 10 minutes. Allow to rest 5-10 minutes before serving. Enjoy!
- Serving Size: 1 serving
- Calories: 219
- Sugar: 6.5g
- Sodium: 87.25mg
- Fat: 8g
- Carbohydrates: 31.9g
- Protein: 9g