Butternut Squash Lasagna with Kale and Mushrooms
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

Treat your guests to the decadent Butternut Squash Lasagna ... they'll be begging for seconds!

Course: Main Course
Cuisine: Italian
Keyword: butternut lasagna, butternut squash and kale lasagna, butternut squash lasagna
Servings: 12 people
Author: Ginnie
Ingredients
For Veggies:
  • nonstick spray
  • 1 medium butternut squash, cubed (about 6 cups)
  • 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
  • 8 ounces mushrooms, sliced
  • 1 large clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large bunch kale, chopped
  • salt
  • pepper
For Ricotta Filling:
  • 2 (15-ounce) containers ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
For Bechamel Sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 4 cups whole milk, warmed for 2 to 3 minutes in microwave
  • dash nutmeg
  • salt
  • pepper
For Assembly:
  • 9 lasagna noodles, cooked al dente
  • 1 cup shredded mozzarella cheese
Instructions
Prepare veggies:
  1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
  2. Place butternut squash on baking sheet and drizzle with 1 tablespoon olive oil. Season generously with salt and pepper, then stir to coat squash with oil and seasonings.

  3. Roast squash until tender and lightly browned, flipping once (about 30 to 40 minutes).
  4. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium high heat.

  5. Add mushrooms to pan and cook until lightly browned. Season with salt and pepper.
  6. Stir in garlic and pepper flakes; cook until fragrant, about 30 seconds.
  7. Mix in kale, stir well, then add 1/4 cup water and cover pan.
  8. Reduce heat to medium low and cook until kale is tender and water is evaporated (about 5 minutes).
  9. Set veggies aside until ready to use.
  10. Reduce oven heat to 375 degrees.
Prepare ricotta:
  1. Mix together ricotta, mozzarella, Parmesan, egg, salt, and pepper. Set aside.
Prepare bechamel:
  1. Melt butter in a large pan over medium heat.
  2. Whisk in flour and cook for 2 minutes, stirring constantly.
  3. Slowly whisk in warm milk.
  4. 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.
  5. Whisk in nutmeg and season with salt and pepper to taste.
Assemble lasagna:
  1. Spray a 9 x 13-inch pan with nonstick spray.
  2. Spread 3/4 cup bechamel sauce over bottom of pan, then top with 3 lasagna noodles.
  3. Cover noodles with 1/2 of the ricotta. Top ricotta with 1/2 of the vegetables, then 3/4 cup bechamel sauce.
  4. Add another layer of noodles, the remaining ricotta and vegetables, and 3/4 cup bechamel sauce.
  5. Top sauce with remaining 3 noodles, then the rest of the bechamel sauce. Sprinkle with 1 cup mozzarella cheese.
  6. Cover lasagna tightly with foil and bake at 375 degrees for 45 minutes or until hot and bubbly.
  7. Remove foil and bake lasagna until cheese is lightly browned, about 15 minutes.
  8. Let lasagna stand for 5 minutes, then cut into pieces and serve hot. Enjoy!