Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cups chopped kale (stems removed)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk (or 2%)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 9–12 lasagna noodles (no-boil or cooked according to package)
- 2 cups shredded mozzarella cheese
- Extra Parmesan for topping
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast 25–30 minutes until soft. Mash lightly with a fork.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and kale, cooking until wilted, 3–4 minutes. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Simmer 5 minutes until slightly thickened. Stir in Parmesan, thyme, salt, and pepper.
- Spread a thin layer of cheese sauce in the bottom of a 9×13-inch baking dish. Layer noodles, mashed squash, kale mixture, sauce, and mozzarella. Repeat layers, ending with sauce and mozzarella on top.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 10–15 more minutes until bubbly and golden.
- Let rest 10 minutes before slicing. Garnish with extra Parmesan if desired.
Notes
Roast squash a day ahead to save time. Use fresh lasagna sheets for a softer texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian