Description
A comforting and nutritious lasagna featuring layers of creamy butternut squash, sautéed kale, and gooey cheese.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 cups kale, chopped
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Roast butternut squash with olive oil, salt, and pepper for 25 minutes until soft.
- Sauté kale and garlic in olive oil for 3-4 minutes until wilted.
- Blend roasted squash with ricotta and thyme until smooth.
- Layer noodles, squash mixture, kale, and cheeses in a baking dish.
- Repeat layers and top with mozzarella and Parmesan.
- Bake for 30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Use no-boil lasagna noodles to save time.
- Substitute spinach for kale if preferred.
- Add red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: butternut squash lasagna, vegetarian lasagna, kale lasagna