Rich, creamy Butternut Squash Lasagna with Kale and Mushrooms … the perfect recipe for Thanksgiving and all your seasonal gatherings!
Every Thanksgiving is a little different for my husband and I. We don’t live near any of our relatives, so either we’re visiting them, they’re visiting us, or we’re spending the holiday with just the two of us.
This year, my sister-in-law is getting married the day before Thanksgiving, so we’ll be spending the big day with family. I probably won’t do any cooking this year, but when I do cook for Thanksgiving, I like to experiment with different recipes.
Today, I’m sharing a recipe that’s sure to stand out on your Thanksgiving table: Butternut Squash Lasagna with Kale and Mushrooms. I’ve also teamed up with some of my favorite food bloggers, to bring you over 20 recipes for every course of your Thanksgiving meal!
Whether you’re serving a vegetarian or you’re just looking for a turkey alternative, this Butternut Squash Lasagna with Kale and Mushrooms is perfect for Thanksgiving. It’s super rich, creamy, and decadent, not to mention delicious!
This lasagna does take a little more effort than most of my recipes, but it’s definitely worth it, especially for a special occasion!
About that cheese … this Butternut Squash Lasagna with Kale and Mushrooms is the creamiest, cheesiest lasagna I’ve ever made! It really is perfect for a special occasion.
To make this lasagna, you’ll layer together an easy, homemade bechamel sauce, lasagna noodles, a decadent ricotta and cheese mixture, plus all those yummy veggies. Then you’ll bake everything until hot, bubbly, and golden brown.
If you’re making this Butternut Squash Lasagna with Kale and Mushrooms for a big meal, assemble it the day before, then refrigerate it overnight and bake it the day of your event. Once it’s ready, you’ll be fighting over who gets the first piece!
Get my delicious lasagna recipe below, then make sure to check out the Thanksgiving recipes from my fellow food bloggers at the end of the post!
- nonstick spray
- 1 medium butternut squash, cubed (about 6 cups)
- 1 tbsp. + 2 tsp. extra virgin olive oil, divided
- 8 oz. mushrooms, sliced
- 1 large garlic clove, minced
- 1/2 tsp. crushed red pepper flakes
- 1 large bunch kale, chopped
- 2 (15 oz.) containers ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 large egg
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup unsalted butter
- 1/4 cup flour
- 4 cups whole milk (warmed for 2 to 3 minutes in microwave)
- dash nutmeg
- 9 lasagna noodles, cooked al dente
- 1 cup shredded mozzarella cheese
- Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
- Place butternut squash on baking sheet and drizzle with 1 tbsp. olive oil. Season generously with salt and pepper, then stir to coat squash with oil and seasonings.
- Roast squash until tender and lightly browned, flipping once (about 30 to 40 minutes).
- Meanwhile, heat 2 tsp. olive oil in a large skillet over medium high heat.
- Add mushrooms to pan and cook until lightly browned. Season with salt and pepper.
- Stir in garlic and pepper flakes; cook until fragrant, about 30 seconds.
- Mix in kale, stir well, then add 1/4 cup water and cover pan.
- Reduce heat to medium low and cook until kale is tender and water is evaporated (about 5 minutes).
- Set veggies aside until ready to use.
- Reduce oven heat to 375 degrees.
- Mix together ricotta, mozzarella, Parmesan, egg, salt, and pepper. Set aside.
- Melt butter in a large pan over medium heat.
- Whisk in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in warm milk.
- Bring mixture to a boil, then reduce heat to simmer. Cook until thickened, stirring frequently (about 10 minutes). The sauce should lightly coat the back of a spoon.
- Whisk in nutmeg and season with salt and pepper to taste.
- Spray a 9 x 13-inch pan with nonstick spray.
- Spread 3/4 cup bechamel sauce over bottom of pan, then top with 3 lasagna noodles.
- Cover noodles with 1/2 of the ricotta. Top ricotta with 1/2 of the vegetables, then 3/4 cup bechamel sauce.
- Add another layer of noodles, the remaining ricotta and vegetables, and 3/4 cup bechamel sauce.
- Top sauce with remaining 3 noodles, then the rest of the bechamel sauce. Sprinkle with 1 cup mozzarella cheese.
- Cover lasagna tightly with foil and bake at 375 degrees for 45 minutes or until hot and bubbly.
- Remove foil and bake lasagna until cheese is lightly browned, about 15 minutes.
- Let lasagna stand for 5 minutes, then cut into pieces and serve hot. Enjoy!
Thanksgiving is all about family, friends, and delicious food, and so is the food blogging community! To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner with more than 20 bloggers sharing recipes!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing a dish to the party, so be sure to stop by their blogs to get ideas for your own Thanksgiving meal! Follow along with us on social media using the hashtag #blogsgivingdinner, and check out the entire menu below.
Soups & Salads
Kale + Butternut Squash Mac and Cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites
I’m linking up with I Heart Naptime.