Amazing Butternut Squash And Kale Lasagna Secret

Oh, I am so excited to share this one with you today! Sometimes you just need a dish that feels like a cozy hug, right? Forget those lackluster weeknight dinners; we are talking about serious comfort food that still manages to feel bright and special. My absolute favorite thing about this version is that we ditch the heavy, gloppy béchamel sauce that traditional lasagnas rely on. Instead, we lean into the natural sweetness of autumn using a seriously velvety, creamy butternut squash sauce!

This recipe transformed my relationship with vegetarian meals because it’s so hearty—you honestly won’t miss the meat for a second. It has become our go-to special occasion meal, and I call it the Butternut Squash And Kale Lasagna. It’s layered perfection that tastes gourmet but comes together surprisingly easily. Trust me, you are going to love how that sage-infused squash melts into the ricotta and kale. It’s magic, I tell you!

Why This Butternut Squash And Kale Lasagna Is a Must-Try

If you need a vegetarian dish that truly satisfies even the biggest skeptics at the table, this is the one. It feels incredibly indulgent for how simple the ingredient list is. Baking is made easy because we rely on fresh ingredients to do all the heavy lifting for flavor.

• For fantastic meatless meals, check out this amazing recipe for comforting vegetarian lasagna soup in the off-season!

Creamy Butternut Squash Sauce Magic

This is where the real excitement is! We use roasted and blended butternut squash to create the velvety base. This completely removes the need for a traditional heavy béchamel sauce. The natural sugars in the squash give it this gorgeous, subtle sweetness that perfectly balances the savory Parmesan.

Perfect Texture Contrast

I love the way the textures play off each other here. You get that super-smooth, melt-in-your-mouth squash sauce mingling with the slightly chewy, tender pasta sheets. Then, the kale—isn’t wilted into oblivion, mind you—provides just the right amount of earthy bite.

Essential Ingredients for Butternut Squash And Kale Lasagna

Okay, gathering your supplies is half the fun when it comes to assembly! Since this recipe relies so heavily on fresh flavor, the quality of your vegetables really shines through. Don’t skimp on the sage—it’s the secret handshake between the squash and the greens. If you’re looking for more ways to use that gorgeous squash, you should check out how they make creamy roasted butternut squash pasta; it’s fantastic!

For the Butternut Squash Sauce

You need the right components to get that ridiculously creamy texture we talked about. Make sure that squash is peeled really well before you cube it up!

• 1 medium butternut squash, which you must peel and cube
• 1 tablespoon olive oil for sautéing
• 1 small onion, chopped up small
• 2 cloves garlic, minced nice and fine
• 1 teaspoon dried sage—don’t skip this!
• 1/2 teaspoon salt and 1/4 teaspoon black pepper for seasoning
• 1 cup vegetable broth for thinning the sauce
• 1 cup milk, whatever kind you prefer, dairy or non-dairy works here

For the Filling and Assembly of Butternut Squash And Kale Lasagna

This part is where we build all those beautiful layers. Getting the kale prepped right keeps the lasagna from getting soggy later on.

• 9 lasagna noodles—boil these until they are just al dente
• 1 tablespoon butter for wilting the greens
• 1 pound fresh kale, and this is important: stems removed and chopped fairly small
• 15 ounces ricotta cheese—make sure it’s the full container!
• 1/2 cup grated Parmesan cheese for that salty kick
• 1 large egg to bind the ricotta mixture
• 1/4 teaspoon nutmeg to warm up the cheese
• 2 cups shredded mozzarella cheese for topping

Preparation Guide for Butternut Squash And Kale Lasagna

This is the assembly phase, and honestly, it feels a little bit like building a delicious, edible skyscraper! First things first, get your oven going. We need it preheated to 375 degrees F (190 degrees C) right away, and make sure you grease that 9×13 inch baking dish. You can also ask me later how to make my favorite pan grease—it saves so much hassle!

Making the Creamy Butternut Squash Sauce

We start with the squash. Boil those cubes until they are totally tender, which usually takes about 15 minutes, then drain them super well. Seriously, drain them until you think you can’t get any more water out—excess water is the enemy of a thick sauce! While that’s happening, sauté your onion in oil until it’s soft, then toss in the garlic and sage for just one minute until things smell amazing. Now, transfer the squash, the sautéed veggie mix, broth, and milk into your blender. Blend it until it’s silky smooth. Once it’s perfect, pour it back into your saucepan, warm it gently, and season it up with salt and pepper. If you’re looking for an alternative prep method, I shared my thoughts on maple herb roasted butternut squash which totally changes the flavor profile here!

Preparing the Kale and Ricotta Mixture

Don’t forget those noodles—get those boiling according to the box directions until they are just cooked through but still have a little chew. Drain them! For the kale, you’ll melt that tablespoon of butter in a big skillet. Toss in all that chopped kale and cook it down until it’s wilted, about 5 to 7 minutes. My expert tip here: wilting the kale beforehand is crucial! It stops the kale from dumping all its liquid into your lasagna while it bakes. In a separate bowl, just mix your ricotta, Parmesan, egg, and nutmeg until they’re friendly with each other.

Layering the Butternut Squash And Kale Lasagna

Okay, structural integrity time! Start by spreading a light swipe of that amazing squash sauce across the bottom of your greased dish—this stops the noodles from sticking. Then, lay down three noodles. Now, we build: spread half of that ricotta mixture over the noodles, top that with half of your wilted kale, and sprinkle on just one-third of the mozzarella. Ladle on one-third of the remaining squash sauce.

Repeat that whole sequence exactly: three noodles, the rest of the ricotta and kale, another third of the mozzarella, and another third of the sauce. For the grand finale, put down your last three noodles, cover them with the very last of the sauce, and top the whole thing with the rest of that beautiful mozzarella cheese. Pop it in the oven for 30 minutes until it’s bubbling and golden. Remember to let it rest for 10 minutes before you cut into it—patience pays off!

Tips for the Best Butternut Squash And Kale Lasagna

A few little tricks I picked up over time can take this Butternut Squash And Kale Lasagna from great to absolutely unforgettable. Nobody wants a soupy lasagna, right? And we definitely want that gorgeous, bubbly cheese crust, too!

Preventing a Watery Butternut Squash And Kale Lasagna

Remember how I stressed draining the squash? Do it! The drier the cooked squash, the thicker your sauce will be. Also, when you’re mixing up that ricotta, make sure it’s at room temperature. Cold ingredients tend to hold onto extra moisture that they release later during baking, leading to a runny bottom layer.

Achieving Golden Brown Cheese

If your lasagna is piping hot and bubbling but the mozzarella on top is still looking a little pale—don’t panic! Just quickly switch your oven setting to broil for about 60 seconds. Keep a close eye on it, seriously, because cheese burns fast! A quick blast of heat gives you that picture-perfect golden brown finish that makes serving so much more fun. You can even check out how to make homemade croutons to put on top instead of the cheese if you’re feeling adventurous!

Ingredient Notes and Substitutions for Butternut Squash And Kale Lasagna

It’s always good to know you have backup plans in the kitchen, isn’t it? Sometimes you run out of something, or maybe you’re trying to cater to a specific diet. The wonderful thing about this Butternut Squash And Kale Lasagna is that it’s quite flexible! We can easily tweak things without sacrificing that incredible, creamy profile we’ve worked so hard to achieve.

Dairy Swaps

For a real treat—maybe on a cold holiday night—you can elevate that sauce even further. The recipe notes mention substituting half of the milk with heavy cream. Oh my gosh, that makes the sauce practically sinful, in the best way possible! If you’re dealing with dairy restrictions, don’t worry. You can absolutely find fantastic vegan ricotta substitutes now. They blend beautifully with the nutmeg and egg binder. You can even use store-bought vegan mozzarella, though you might skip the broil step at the end since vegan cheeses sometimes brown differently.

Greens Substitution

If you don’t like kale, or maybe your grocery store had a terrible selection this week, I have great news! You can swap it out directly for fresh spinach. Seriously, it’s a one-for-one switch. Spinach wilts down just as nicely. For the Butternut Squash And Kale Lasagna, the key is that you still need to thoroughly wilt the spinach in the butter first. You don’t want raw spinach releasing water later! Speaking of non-dairy milk, if you’re using homemade liquids, you might want to review how to make almond milk without soaking if you’re in a rush!

Serving Suggestions for Butternut Squash And Kale Lasagna

Since this baked pasta dish is so rich with squash and cheese, we want sides that keep things light and bring a nice bit of acid to cut through the richness. I almost always serve ours with a very simple green salad. Think crisp lettuce, maybe some thinly sliced red onion, and a bright vinaigrette, like lemon and Dijon.

If you need something a little more substantial, a small serving of crusty bread for mopping up any extra sauce is perfection. And honestly, if you’re looking for a fantastic cool contrast, you have to try making that refreshing cucumber feta salad I mentioned—it’s the perfect palate cleanser after a big slice of Butternut Squash And Kale Lasagna!

Storage and Reheating Butternut Squash And Kale Lasagna

So, what happens when you actually have leftovers? Because let’s be real, sometimes even after how much we love this dish, there’s still some left! Good news: this Butternut Squash And Kale Lasagna actually tastes even *better* the next day once all those flavors have settled in.

For refrigeration, just cover the dish tightly with foil or plastic wrap. You can store the whole thing in the fridge for about three to four days. If you happen to have a slice or two left, wrap those individual pieces really snugly in plastic wrap first, then put them in an airtight container.

If you think you won’t get to the leftovers within a few days, freezing is your friend! Assemble the lasagna and bake it first, let it cool completely, then cover it well with two layers of heavy-duty aluminum foil. It freezes beautifully for up to three months.

Reheating Slices Perfectly

When you’re ready to eat a slice later, I strongly recommend reheating it in the oven if possible. Cover that single slice loosely with foil and bake it at 350 degrees F (175 degrees C) for about 15 to 20 minutes until it’s heated through to the center. This keeps the noodles from drying out. If you’re using the microwave—and sometimes we all have to be fast—just put a damp paper towel over the portion. It steams it slightly and keeps things from getting chewy.

Making Big Batches Ahead

I often assemble the whole Butternut Squash And Kale Lasagna, cover it tightly, and keep it in the fridge unbaked for up to 24 hours before I plan to serve it. When company comes, I can just pop the cold dish straight into the preheated oven. If you do this, you might need to add 10 to 15 minutes onto the total baking time since you’re starting from cold. And hey, if you’re making your own liquids for sauces, make sure you check out my notes on easy homemade oat milk; it’s surprisingly simple!

Frequently Asked Questions About This Recipe

I always get the same handful of questions when I share this amazing Butternut Squash And Kale Lasagna recipe, so I figured I’d just lay out the answers here for you! It keeps things nice and simple when you’re getting ready for dinner.

Can I make the butternut squash sauce ahead of time?

Oh, absolutely, yes! That’s one of the best parts of this recipe, honestly. You can make the creamy butternut squash sauce up to three days ahead of time. Just store it tightly covered in the fridge. I usually make a double batch when I’m trying out new flavor profiles in other dishes, so I know I have sauce ready to go. It reheats beautifully when you bring it gently back up to temperature on the stove before building your layers.

Is this Butternut Squash And Kale Lasagna difficult for beginners?

Not at all, I promise! If you can boil pasta and use a blender, you can handle this vegetarian pasta dish. The layering sounds intimidating, but if you follow the steps, it stacks up just fine. Now, the recipe calls for boiling the standard noodles, but if you’re a total beginner wanting to shave off a few minutes, you could try substituting no-boil noodles. Just remember you might need a little extra sauce spread around to ensure they soak up enough liquid while baking!

What cheese can I use instead of Parmesan?

Parmesan adds that wonderful salty, nutty depth, but if it’s not your favorite or you’re out, Pecorino Romano is a wonderful, slightly sharper substitute. They are very close cousins in the cheese world. If you happen to be aiming for a completely vegan dish, swap out the Parmesan—and the ricotta/mozzarella—for a good quality nutritional yeast mixed in with your binder ingredients. It gives you that cheesy flavor without the dairy! Speaking of sauces, I have a great little guide on how to make homemade tomato sauce if you ever need a non-squash alternative for another day!

Estimated Nutritional Data

When you’re making something this hearty and delicious, I always feel a little better knowing what we’re generally looking at calorie-wise, but please take these numbers with a grain of salt! Since we are using fresh vegetables and homemade sauce, the final count can change depending on the exact type of milk or cheese you opt for.

This data is an *estimate* based on the recipe quantities provided, assuming one generous slice gives you all that wonderful flavor. If you swap out the milk for heavy cream like I mentioned earlier, naturally, the fat content is going to go up! These figures reflect the vegetarian nature of the Butternut Squash And Kale Lasagna.

• Calories: 420 per serving slice
• Fat: 18g (with 10g being saturated)
• Protein: 22g – it’s packed with protein from the ricotta!
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: About 8g (most of that is the natural sweetness from the squash)
• Sodium: 550mg

So you see, it’s a really balanced plate! You get loads of veggies and protein wrapped up in that comforting pasta package, making it a satisfying dinner without that weighed-down feeling afterward.

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