Butternut Squash and Kale Lasagna
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Filling
  • 1 medium butternut squash, cooked and cooled*
  • 15 oz. ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. ground dried thyme
  • 1 lb. Italian sausage (optional)
  • 2 tbsp. olive oil
  • 1 bunch kale, stems removed, chopped
Sauce
  • 3 tbsp. butter
  • 4 tbsp. flour
  • 2 cups vegetable broth
  • 1 cup milk
  • ½ cup heavy cream
  • ½ cup shredded parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • No-boil lasagna noodles
Instructions
  1. In a large bowl, mash butternut squash. Add ricotta cheese, 1 cup shredded mozzarella, salt, pepper, garlic powder, onion powder, and thyme. Set aside
  2. In a large skillet, brown the Italian sausage (if using). If you're not using it to keep the lasagna vegetarian, heat the olive oil in the skillet. Once the sausage is browned or olive oil is heated, add kale and cook until wilted. Set aside.
  3. In a medium saucepan, melt butter. Whisk in the flour. Add vegetable broth, milk, and heavy cream and bring to a simmer until sauce thickens. Add parmesan cheese, salt, and pepper and stir to combine.
  4. Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 baking dish with nonstick cooking spray. Spread a thin layer of sauce at the bottom of the pan, then add 3 lasagna noodles. Spread a layer of the butternut squash and cheese mixture over the noodles, Then add some of the kale/sausage mixture. Then add a small handful of the remaining mozzarella and a few scoops of sauce. Repeat with the remaining ingredients. The final layer on top of the last layer of lasagna noodles should be the remainder of the sauce and the rest of the mozzarella cheese.
  5. At this point, you can refrigerate the lasagna until ready to bake.
  6. Bake for 45-50 minutes until golden brown and bubbling.
  7. Let sit for at least 30 minutes before slicing and serving.
  8. Enjoy!
Notes
* I like to cut my butternut squash in half lengthwise, remove the seeds, and bake until tender. You can also cube and roast the squash, or cube and steam it! Whatever you prefer.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/butternut-squash-and-kale-lasagna/