Butternut Squash and Kale Lasagna

This post shows you how to make butternut squash and kale lasagna.

Lasagna is a classic dish but this recipe puts a fall veggie twist on this Italian favorite!

Think all the creaminess and nutty flavor of the traditional beef lasagna but blending to perfection with fall flavours of butternut squash and kale. It’s a super cozy dish that deserves a place on your fall favourite recipe list. It works great as leftovers and is a real crowdpleaser – perfect for gatherings with family and friends.

Some links on this page are affiliate links which means that, if you choose to make a purchase,
we may earn a small commission at no extra cost to you. We really appreciate your support!

Easy fall dinner ideas

We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:

1. Butternut Squash Soup 
2. Pumpkin Chili 
3. Chicken & Wild Rice Soup 
4. Beef & Barley Stew 
5. Creamy Sweet Potato & Carrot Soup
6. Pumpkin Mac & Cheese 
7. Sweet Potato Shepherd’s Pie 
8. Chicken & Stuffing Casserole 
9. Baked Ziti with Sausage & Spinach 
10. Butternut Squash & Kale Lasagna
11. Maple Dijon Glazed Pork Chops 
12. Slow Cooker Beef Pot Roast 
13. Apple Cider Chicken Thighs 
14. Harvest Quinoa Skillet 
15. Creamy Mushroom & Garlic Chicken Skillet 
16. Pumpkin Alfredo Pasta 
17. Sausage & Apple Stuffed Acorn Squash 
18. Mushroom & Sage Risotto 
19. Roasted Brussels Sprouts & Bacon Farro Bowl 
20. Cranberry Pecan Wild Rice Pilaf

Aesther Cooking Pairs this recipe with

Ingredients

For the Butternut Squash Layer:

1 medium butternut squash, peeled and cubed (~4 cups)

1 tbsp olive oil

Salt & pepper, to taste

½ tsp ground nutmeg

For the Kale Layer:

1 tbsp olive oil

3 cloves garlic, minced

1 bunch kale, stems removed, chopped

1 tbsp water or broth

For the Béchamel Sauce:

3 tbsp butter

3 tbsp flour

2 ½ cups milk (dairy or unsweetened plant-based)

Salt & pepper to taste

¼ tsp ground nutmeg

Other Layers:

9–12 lasagna noodles (oven-ready or pre-boiled)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan (or nutritional yeast for a dairy-free version)

Fresh thyme or sage leaves for garnish (optional)

Step-by-Step Instructions

Roast the Squash

Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.

Sauté the Kale

While squash roasts, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and water/broth. Sauté for 5–7 minutes until wilted. Season lightly with salt and pepper.

Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly to avoid lumps. Simmer for 4–6 minutes until thickened. Add salt, pepper, and nutmeg. Set aside.

Assemble the Lasagna

In a greased 9×13 baking dish:

• Spread a thin layer of béchamel sauce.
• Add a layer of lasagna noodles.
• Top with half the roasted squash, then a layer of kale, a few spoonfuls of béchamel, and some mozzarella.
• Repeat layers, finishing with noodles, béchamel, and mozzarella.
• Sprinkle Parmesan on top.

bake

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving.

Tips and Tricks

Save on prep time with pre-cut squash

Make ahead – assemble the lasagne and then cover it tightly before you refrigerate it overnight, up to 24 hrs.

For extra creamy layers, use ricotta cheese.

So that it slices perfectly, let it sit and cool some before serving.

You can keep the lasagna in the fridge for 3-4 days or freeze it in slices for up to 2 months.

🌿 Butternut squash and kale lasagna – Make It Your Own – Try:

• 🍗Add protein
  • Add in white beans or lentils for extra texture or shredded chicken or sausage meat.
• 🌶️Spicy
  • Red pepper flakes make a great spicy kick to the kale.
• 🥬 no kale?
  • Use spinach instead – baby spinach or Swiss chard work as great alternatives.

Butternut Squash and Kale Lasagna

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Servings: 6 People

Ingredients

For the Butternut Squash Layer:

• 1 medium butternut squash peeled and cubed (~4 cups)
• 1 tbsp olive oil
• Salt & pepper to taste
• ½ tsp ground nutmeg

For the Kale Layer:

• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 bunch kale stems removed, chopped
• 1 tbsp water or broth

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp flour
• 2 ½ cups milk dairy or unsweetened plant-based
• Salt & pepper to taste
• ¼ tsp ground nutmeg

Other Layers:

• 9 –12 lasagna noodles oven-ready or pre-boiled
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan or nutritional yeast for a dairy-free version
• Fresh thyme or sage leaves for garnish optional

Instructions

Roast the Squash

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.

Sauté the Kale

• While squash roasts, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and water/broth. Sauté for 5–7 minutes until wilted. Season lightly with salt and pepper.

Make the Béchamel Sauce

• In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly to avoid lumps. Simmer for 4–6 minutes until thickened. Add salt, pepper, and nutmeg. Set aside.

Assemble the Lasagna

• In a greased 9×13 baking dish:
• Spread a thin layer of béchamel sauce.
• Add a layer of lasagna noodles.
• Top with half the roasted squash, then a layer of kale, a few spoonfuls of béchamel, and some mozzarella.
• Repeat layers, finishing with noodles, béchamel, and mozzarella.
• Sprinkle Parmesan on top.

Bake

• Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving.

what goes with butternut squash and kale lasagna

While we love butternut squash and kale lasagna on it’s own, we also love it with:

Warm Sourdough or Garlic Bread

Roasted Veggies

Green salad with vinaigrette – try our arugula salad!

FAQs

Q: Can I make this lasagna without dairy?
A: 100% you can make this lasagna dairy-free if you need to. Use a plant-based milk alternative for the Béchamel, dairy-free butter and swap out the cheese for your favourite dairy free alternative.

Q: Can I use frozen kale or squash?
A: Absolutely! Just defrost the kale and drain it before you begin cooking. You can even use frozen butternut squash – roasting it straight out of the freezer, you’ll just need to adjust the cooking time a little.

Nutritional Information (Approximate)

• Protein: 17g
• Carbs: 45g
• Fats: 20g

We hope that this will become a fall fave for you!

YOU MAY ALSO LIKE:

• 19 Delicious Pumpkin Recipe ideas
• 15 Best Bonfire Night Party Food and Drink ideas
• Pumpkin Spice Pancakes
• Pumpkin Oatmeal
• Zucchini Lasagna

Looking for more fall recipe ideas? visit seasonal

This post shows you how to make butternut squash and kale lasagna.