Description
A delicious and hearty lasagna made with layers of butternut squash, kale, and creamy cheese, perfect for a cozy meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 2 cups kale, chopped
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the butternut squash until tender, about 10 minutes.
- Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta cheese, half of the butternut squash and kale mixture, and a sprinkle of mozzarella cheese.
- Repeat the layers, finishing with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Feel free to add other vegetables like spinach or mushrooms for extra flavor.
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Butternut Squash, Kale, Lasagna, Vegetarian, Comfort Food