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Butternut Squash & Kale Lasagna Melts Hearts Instantly

Butternut Squash & Kale Lasagna
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A hearty vegetarian lasagna featuring layers of roasted butternut squash, sautéed kale, and creamy ricotta cheese.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 4 cups kale, chopped
  • 2 cloves garlic, minced
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 tsp nutmeg
  • 12 lasagna noodles
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup grated parmesan
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. Heat remaining olive oil in a pan. Add garlic and kale, sauté until wilted. Season with salt.
  4. Mix ricotta, egg, nutmeg, salt, and pepper in a bowl.
  5. Layer marinara, noodles, ricotta mixture, squash, and kale in a 9×13-inch baking dish. Repeat layers.
  6. Top with mozzarella and parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes.
  7. Let rest for 10 minutes before serving.

Notes

  • You can substitute spinach for kale.
  • For a crispier top, broil for 2-3 minutes after baking.
  • Leftovers keep for 3 days in the fridge.

Nutrition

Find it online: https://bibodo.com/butternut-squash-kale-lasagna-recipe/