Oh my goodness, let me tell you about my butternut squash and kale lasagna! This dish is like a warm hug on a plate—comforting, hearty, and oh-so-delicious! I love how the sweetness of the butternut squash pairs perfectly with the earthy, slightly bitter flavor of the kale. Plus, it’s packed with nutrients, making it a guilt-free indulgence that’s perfect for any day of the week. Whether I’m serving it to friends or enjoying it on a cozy night in, this lasagna never fails to impress. Trust me, once you get a taste of that creamy ricotta and melty mozzarella layered with the vibrant veggies, you’ll be hooked! It’s the ultimate vegetarian dish that’s both satisfying and wholesome. Let’s get cooking!
Ingredients List
- 9 lasagna noodles: These will be your layers of goodness, so don’t skimp on quality!
- 2 cups butternut squash, peeled and diced: Sweet and nutty, it adds a lovely creaminess to your lasagna.
- 2 cups kale, chopped: Packed with nutrients and a pop of color, it balances the dish perfectly.
- 2 cups ricotta cheese: This creamy goodness is essential for that rich filling.
- 2 cups mozzarella cheese, shredded: The gooey, melty star of the show—because who doesn’t love stretchy cheese?
- 1 cup Parmesan cheese, grated: A sprinkle on top gives that extra flavor kick and a beautiful golden crust.
- 2 cups marinara sauce: Choose your favorite jarred sauce or make your own for a homemade touch!
- 1 teaspoon garlic powder: For an aromatic depth that ties everything together.
- 1 teaspoon salt: Essential for bringing out all those delicious flavors.
- 1 teaspoon pepper: A little kick to enhance the overall taste.
How to Prepare Butternut Squash and Kale Lasagna
Preheat the Oven and Prepare Noodles
First things first, you’ll want to preheat your oven to 375°F (190°C). This step is super important because it ensures your lasagna bakes evenly and gets that gorgeous golden top! While that’s warming up, grab your lasagna noodles and cook them according to the package instructions. Usually, it just takes about 8-10 minutes. Make sure to stir them a bit while they cook, so they don’t stick together. Once they’re al dente, drain and set them aside. Easy peasy!
Sauté Vegetables
Now, let’s get to the yummy part! In a large pan, add a splash of olive oil and toss in your diced butternut squash. Sauté it over medium heat for about 10 minutes, stirring occasionally until it’s nice and tender. You’ll know it’s ready when it’s fork-tender and fragrant! Then, add in the chopped kale and cook for another 3-4 minutes until it wilts down. The colors will be vibrant and the smell absolutely heavenly!
Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese, garlic powder, salt, and pepper. I like to use a spatula or a whisk to really incorporate everything well. You want that garlic flavor to be evenly distributed throughout the ricotta. Give it a good mix until it’s smooth and creamy! This filling is going to be the heart of your lasagna.
Layering the Lasagna
Let’s build this masterpiece! Start by spreading a thin layer of marinara sauce on the bottom of your baking dish—this prevents sticking. Then, place 3 lasagna noodles on top. Next, add half of your ricotta mixture, followed by half of the sautéed butternut squash and kale, and a sprinkle of a third of the mozzarella cheese. Repeat these layers: noodles, ricotta, veggies, and cheese. Finish off with another layer of noodles and pour the remaining marinara sauce on top. Top it all off with the remaining mozzarella and a generous sprinkle of Parmesan cheese!
Baking the Lasagna
Now it’s time to bake! Pop your lasagna into the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when the cheese is bubbly and golden brown on top. Oh, that smell! Let it cool for about 10 minutes before slicing—this helps it hold together better when serving. Trust me, the wait will be worth it when you dig in!
Nutritional Information
Here’s the scoop on the nutrition for my delicious butternut squash and kale lasagna! Each slice is packed with flavor and goodness, making it a satisfying meal option. Please keep in mind, these values are estimates based on typical ingredients, so they might vary slightly depending on your specific choices. But here’s what you can expect per serving:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 600mg
- Carbohydrates: 40g
- Sugar: 5g
- Fiber: 4g
- Protein: 18g
With a lovely balance of carbs, protein, and healthy fats, this lasagna is not just delicious but also a nourishing meal that will keep you satisfied! Enjoy every bite knowing you’re fueling your body with wholesome ingredients.
Tips for Success
Alright, let’s make this butternut squash and kale lasagna even more fabulous with a few handy tips! First off, if you’re short on time, feel free to use no-boil lasagna noodles. They’re a game changer and save you that extra step! You can also swap out the kale for spinach if that’s what you have on hand—both work beautifully! If you want to add a bit more flavor, try mixing in some Italian herbs like oregano or basil into the ricotta mixture.
And here’s a little secret: for extra creaminess, you can mix in a splash of cream or some goat cheese with your ricotta. Yum! Lastly, don’t forget to let the lasagna rest for those 10 minutes after baking. This makes slicing it so much easier and helps it hold its shape. Trust me, these little tweaks will elevate your dish!
Frequently Asked Questions
Can I make this butternut squash and kale lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge until you’re ready to bake. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge!
What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, you can use cottage cheese or even a vegan cream cheese for a dairy-free option. Just blend it to make it smooth before mixing in the spices.
Can I freeze leftovers?
Yes! This lasagna freezes wonderfully. Just wrap individual slices in plastic wrap and place them in an airtight container. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven.
Is this recipe gluten-free?
You can make a gluten-free version by using gluten-free lasagna noodles. Just be sure to check that your marinara sauce is also gluten-free!
Can I add more vegetables?
Definitely! Feel free to toss in some sautéed mushrooms, zucchini, or even roasted red peppers for extra flavor and nutrients. The more, the merrier!
Why You’ll Love This Recipe
- It’s a healthy twist on classic lasagna, packed with nutritious butternut squash and kale.
- Easy to prepare, making it perfect for weeknight dinners or meal prep.
- The combination of creamy ricotta and melty mozzarella creates a deliciously comforting texture.
- It’s a crowd-pleaser—great for family gatherings or impressing friends with a vegetarian dish!
- Leftovers are just as tasty, making it a fantastic option for lunch the next day.
Storage & Reheating Instructions
Storing your butternut squash and kale lasagna is a breeze! If you have any leftovers (which might be hard to believe because it’s so good!), let the lasagna cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days.
When you’re ready to enjoy those delicious leftovers, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish and cover it with foil to prevent it from drying out. Bake for about 20-25 minutes or until it’s heated through and bubbly. Trust me, it tastes just as amazing the next day!
Print
Butternut Squash and Kale Lasagna: 5 Steps to Comfort!
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious butternut squash and kale lasagna packed with flavor and nutrients.
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups kale, chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a pan, sauté the butternut squash until tender, about 10 minutes.
- Add the chopped kale and cook until wilted.
- In a bowl, mix ricotta cheese, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the ricotta mixture, half of the butternut squash and kale mixture, and a third of the mozzarella cheese.
- Repeat the layers, finishing with noodles and marinara sauce on top.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
Notes
- Let it cool for 10 minutes before slicing.
- Can be assembled ahead of time and baked later.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: butternut squash and kale lasagna, vegetarian lasagna, healthy lasagna
