Description
A delicious butternut squash and kale lasagna packed with flavor and nutrients.
Ingredients
Scale
- 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