Description
A layered pasta dish featuring creamy butternut squash sauce and wilted kale.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup milk (dairy or non-dairy)
- 9 lasagna noodles
- 1 tablespoon butter
- 1 pound fresh kale, stems removed and chopped
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Cook the butternut squash cubes in boiling water until tender, about 15 minutes. Drain well.
- In a saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and sage; cook for 1 minute more.
- Transfer the cooked squash, onion mixture, broth, and milk to a blender. Blend until smooth. Return the sauce to the saucepan and heat gently. Season with salt and pepper.
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add kale and cook until wilted, about 5-7 minutes. Remove from heat.
- In a bowl, mix ricotta cheese, Parmesan cheese, egg, and nutmeg.
- Spread a thin layer of the squash sauce in the bottom of the prepared baking dish.
- Arrange three lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles. Top with half of the wilted kale. Sprinkle with one-third of the mozzarella cheese.
- Spoon one-third of the remaining squash sauce over the cheese layer.
- Repeat the layers: three noodles, remaining ricotta, remaining kale, one-third of the mozzarella, and one-third of the sauce.
- Top with the final three noodles, the remaining sauce, and the remaining mozzarella cheese.
- Bake for 30 minutes, or until bubbly and the cheese is golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For a richer sauce, substitute half of the milk with heavy cream.
- You can substitute spinach for kale if preferred.
- If you do not have a blender, mash the squash thoroughly with a potato masher and whisk the sauce ingredients together.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 6
- Protein: 22
- Cholesterol: 55
Keywords: butternut squash, kale, lasagna, vegetarian pasta, baked pasta, ricotta