Butternut Squash And Kale Lasagna Recipe

Name: Butternut Squash And Kale Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. butternut squash or more if desired (chopped finely in food processor); 16 oz. Portobello mushrooms (sliced); 3 c. Kale (leaves torn into smaller pieces); 1 c. shredded carrots; 1 tbsp. minced garlic; 9 sheets lasagna 'ready-bake'; 4 c. whole milk; 6 tbsp each: flour and unsalted butter; 1 1/2 c. gruyere cheese (shredded); 8 oz. Skim Milk ricotta cheese; Salt, pepper, garlic salt, nutmeg to taste

Servings: persons

2 c. butternut squash or more if desired (chopped finely in food processor)
16 oz. Portobello mushrooms (sliced)
3 c. Kale (leaves torn into smaller pieces)
1 c. shredded carrots
1 tbsp. minced garlic
9 sheets lasagna 'ready-bake'
4 c. whole milk
6 tbsp each: flour and unsalted butter
1 1/2 c. gruyere cheese (shredded)
8 oz. Skim Milk ricotta cheese
Salt, pepper, garlic salt, nutmeg to taste

1
1. In a sauce pan, place garlic and butter. Melt butter completely and then whisk in flour (about 30 seconds).
2
2. Whisk in milk and bring to a boil. Place on lower heat and continue to stir, allowing sauce to thicken (about 8-10 minutes).
3
3. Add dash of nutmeg, salt and pepper to taste (the sauce is relatively bland prior to addition of spices).
4
4. In a separate pan, while sauce is thickening, use a little olive oil and saute the mushrooms and carrots until soft. Season with garlic salt if desired.
5
5. In a bowl, combine the cooked veggies with the shredded squash.
6
6. Line a 9x13 casserole dish with a light layer of sauce and add three sheets of lasagna to the bottom of the dish.
7
7. Begin layering: kale, veggies and then a scattering of ricotta, followed by a layer of sauce. Repeat twice.
8
8. Layer the final three sheets of lasagna on the top and cover completely with remaining sauce. Top this with the gruyere.
9
9. Bake at 375 for 45 minutes.

1682

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. butternut squash or more if desired (chopped finely in food processor), 16 oz. Portobello mushrooms (sliced), 3 c. Kale (leaves torn into smaller pieces), 1 c. shredded carrots, and more.

Yes, Butternut Squash And Kale Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Kale Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions