Butternut Squash and Kale Lasagna

Butternut squash adds a subtle sweetness the creamy sauce in this seasonal lasagna.

Serves: 12Prep: 45 minutesCook: 1 hour 20 minutesTotal: 2 hours 5 minutesDifficulty: Easy

Serves: 12


  • 1 small butternut squash, peeled, seeded and cubed (about 4 cups)
  • 2 tablespoons plus 2 tsp. olive oil, divided
  • 1 3⁄4 teaspoons coarse salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon garlic powder, divided
  • 2 cups Half & Half
  • 1⁄4 teaspoon ground nutmeg
  • 1 small onion, chopped
  • 2 bunches kale, stems removed and roughly chopped
  • 1 container (15 oz.) whole milk ricotta
  • 1 large egg, beaten
  • 1 teaspoon Italian herb seasoning
  • 1 package (9 oz.) oven ready or no boil lasagna
  • 6 cups shredded mozzarella cheese


  • Heat oven to 375°F. Spray a 9”x13” baking dish with nonstick cooking spray; set aside.
  • Toss squash with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Bake 30-35 minutes or until squash is tender. Transfer to the bowl of a food processor fitted with blade; blend until smooth. Add half and half and nutmeg. Blend until combined; set aside.
  • Meanwhile heat 2 teaspoons of olive oil in a large skillet over medium heat. Add onions; cook for 3-4 minutes until tender. Add kale, ¼ teaspoon salt and pepper; sauté until wilted; set aside.
  • In a medium bowl mix together ricotta, egg, garlic powder and remaining salt; set aside.
  • Reduce oven temperature for 350°F.
  • To assemble, spread ½ cup butternut squash mixture in the bottom of the prepared pan. Top with a single, even layer of lasagna noodles. Spread with 1 cup butternut squash mixture, ½ the kale, ½ the ricotta mixture and 2 cups of shredded cheese. Repeat layer of pasta, butternut squash, kale, ricotta and cheese. Finished with another layer of pasta, remaining butternut squash and remaining shredded cheese.
  • Cover pan with sprayed foil; bake 35 minutes. Remove foil and bake an additional 10-15 minutes or until cheese is starting to brown around the edges and noodles are tender. Allow to stand at least 10 minutes before cutting.
  • Refrigerate leftovers.
  • Tip: Assemble lasagna the day before and refrigerate overnight. Add 10 minutes to initial baking time.