Creamy, with fontina béchamel, warming and pure comfort food, Butternut Squash and Kale Lasagna makes a memorable vegetarian main for holidays or special occasions. vegetarian
Cold, windy, and rainy winter days require comfort food. I’ve been using squash to make soup and roasting it to put on salads, but I had yet to make a butternut squash lasagna recipe that I crave this season.
It was time.
This Butternut Squash and Kale Lasagna recipe was given to me by a friend a few years ago. I first tried her version at a potluck and knew I had to have the recipe. I thought I lost it at one point, but after digging through a misplaced recipe binder, I found it folded up, and gently tucked away.
I’ve made this vegetarian butternut squash lasagna recipe several times since, but recently started changing a few things up and decided I liked the changes well enough to share them with y’all.
I used to be intimidated by squash so I avoided it. I didn’t know how to prepare it, let alone cut into one. In fact, I really didn’t know winter squash at all, besides jack-o-lanterns, because the squash I grew up on was zucchini and yellow summer squash.
Thanks to my local farmers, I have been introduced to an abundance of winter squash and it seems with each passing year, I learn more about different varieties (there are so many!). Each has their own richness, sweetness and buttery nuances.
How to Cut a Butternut Squash:
Cutting into squash isn’t as fussy as I thought it was. What I generally do, if the squash is bigger than my knife, is pop the squash into a warming 350F oven until it’s slightly softened; this makes it easier to get into.
Then, I trim the ends and cut the squash length wise. If the squash is smallish in size, I skip the warming step, get my largest knife out and gently cut off the ends. Sometimes this can take a bit of finessing because squash can be a tough customer. So I’ll rock the knife back and forth on the squash, trimming the ends, never forcing, but letting the knife do all the work. Then, I cut the squash lengthwise, again, never in a hurry.
This butternut squash lasagna can be made with spinach or kale. I used kale because it was what the farm stand had available. It lends a chewier texture to the lasagna, which I prefer. I love kale anyway and the more of it I can eat, the better!
I think one of the best things about this vegetarian lasagna is there’s always plenty and it freezes well. Excellent for when the day is full and the evening needs to be slow. It feels good knowing how making a salad and sliding leftovers in the oven is all the time one needs to have a delicious, comforting meal.
Serenity now.
This vegetarian lasagna is a hearty main for any fall or winter dinner, including holidays. It can be made ahead and rested in the fridge before baking to free up time spent in the kitchen when guests arrive.
It’s colorful, creamy, and sweet, has a nice texture from the pasta and kale while sage and thyme bring all the flavors together.
More Vegetarian Pasta Recipes to Love
- Roasted Cauliflower Mac & Cheese
- Lemon Garlic Orzo with Roasted Vegetables
- Eggplant Pomodoro Pasta – from Foolproof Living
- Stovetop Pumpkin Mac & Cheese
- Spicy Tomato Chickpea Pasta – from The Bojon Gourmet
- Cauliflower Bolognese
Butternut Squash and Kale Lasagna
Ingredients
Ingredients:
- Coconut Oil Cooking Spray
- 1 lb Butternut Squash
- 2 Tbs + 2 tsp Coconut Oil divided, melted and cooled
- 1 tsp Sea Salt divided
- 1 1/2 Tbs Sage dried
- 5 Cloves of Garlic large, skinned
- 1 Purple Onion large, sliced half and sliced thin
- 2 Tbs Water
- 1 Bunch of Kale Red Russian, stems removed and chopped into 1" pieces
- 4 C Whole Milk divided
- 1 Bay Leaf
- 2 Springs of Thyme
- 4 Tbs All Purpose Flour
- 1/4 tsp Pepper ground
- 3/4 tsp Nutmeg ground
- 1/4 tsp Red Pepper Flakes
- 6 Whole Wheat Lasagna Noodles
- 6 oz Fontina Cheese grated, divided
Garnish With:
- Parmesan Cheese
- Chopped Parsley or Thyme
Instructions
- Preheat oven to 425F. Spray an 8x8 casserole or baking dish with coconut oil spray, set aside. Line a sheet pan with parchment paper or silpat. Set aside.
- Split and deseed the butternut squash. Drizzle 1 Tbs coconut oil on the flesh and spread it around on the surface. Sprinkle flesh with 1/2 tsp sea salt and all the sage. Turn the flesh face down to roast. Wrap the peeled garlic sprinkled with 2 tsp coconut oil in foil and place on the same pan as the butternut squash. Roast garlic for 30 minutes and butternut squash for 40 minutes. Remove from oven and cool until both can be safely handled. Scrape flesh of butternut squash from the skin and discard skin. Using a potato masher, mash the garlic and butternut squash together (I do this right on the roasting pan). A few chunks are ok. Set aside.
- While the squash is roasting, slice the onions. Add 1 tsp of coconut oil to a dutch oven, heat until oil shimmers then add the onions with 1/4 tsp salt. Caramelize the onions for about 25-30 minutes, stirring occasionally, on low heat. The onions should be browned and soft. Spoon into a large mixing bowl.
- In the same dutch oven, add the chopped kale with 2 Tbs water on medium heat. Cover and steam for 3 minutes, opening at 2 minutes, stirring, and recovering. The kale should be slightly wilted. Drain any excess water and add to bowl with caramelized onions and stir to incorporate the ingredients.
- In a large stock pot bring water to a boil to prepare lasagna pasta. Cook according to package directions. Drain and lay noodles flat and separated onto a dry work surface. It's ok if they cool.
- Wipe out the dutch oven and add 3 1/2 C of milk, bay leaf, and thyme. Bring to a boil and remove from heat. Let the herbs steep in the milk for 10 minutes. Remove the herbs and discard. To the reserved 1/2 C of milk, whisk in the all purpose flour. Add the milk/flour mixture into the steeped milk and whisk over medium high heat, whisking until blended. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for about 5 minutes, until thickened, stirring constantly. Remove from heat and stir in the remaining 1/4 tsp of salt, pepper, nutmeg and red pepper flakes. Stir in 3/4 C of the grated fontina. Set aside.
To Assemble:
- In the prepared 8x8 baking dish spread a scant 1 C milk/cheese mixture in the bottom. Layer in two lasagna noodles. On top of the noodles, spread 1/2 the butternut squash mixture, then 1/2 the kale/onion mixture. Spread a scant 1 C of milk/cheese mixture on top of the kale, then add two more lasagna noodles. Spread the remaining squash on the noodles, then top with the remaining kale and a scant 1 C of the milk mixture. Finish the lasagna off with the last two lasagna noodles and the remaining milk/cheese mixture.
- Cover with foil taking care not to touch the surface of the lasagna with the foil. Bake at 425F, covered, for 30 minutes. Remove the foil and add the remaining fontina. Broil for 2-3 minutes or until cheese on top is lightly browned and bubbly. Let stand for 15 minutes before serving. Serve with parmesan and parsley. Let stand for 15 minutes before serving.
- Store in a covered container in the refrigerator for up to three days, or freeze for up to two weeks.
This was very flavorfull! I followed the recipe except the only Fontina cheese I could find was Italian but the extra herbs seemed to blend in nicely. i used vegetables from my farmer’s market and garden. This is a rather labor-intensive recipe so I cooked it on a Sunday so we can have leftovers during the week. The only other change I made was to not cook the noodles. I did not use no-boil lasagna just regular 100% whole wheat lasagna. Spoon just enough sauce to cover the bottom of the dish before placing the first layer of lasagna. Also make sure to cover every bit of the noodles with sauce so they cook. This saves you a pot that you wold have used to boil the lasagna and the noodles hold up well. I found this tip on another website and it’s always worked well. Thanks for the recipe.
Hooray! Thank you so much for your non-noodle-boiling tip, Cori! Next time I make this, I’ll do it… saves so much time in this time intensive lasagna. Veggies from your garden and farmers market is sooooo good. I’ve not seen butternut yet at our market.. I can’t wait and I will be making this again, like you, on a Sunday and using your tips! Thank you again Cori. SO happy you’re enjoying the recipe!
Can this be made earlier in the day and cooked right before guests arrive?? Also, can the recipe be doubled. It looks fabulous!!
Hi Jayne! It holds beautifully the day of. Cover and let it rest in the fridge. I’ve not doubled it, but I wouldn’t hesitate if needed. I hope you enjoy it!
Thanks!! Making it tomorrow I’ll let you know how the doubling goes!
I’m curious how the doubling went – I’m considering doing the same for a dinner party on Sunday. AND subbing for gluten free noodles.
I’ve made this before and it is delicious!!! I’m making today to take to a friend and would like to know if you have a recommendation for what point to freeze if it is not going to be immediately used? Thanks!
Hi Vicki! We love this one too..! I’ve only frozen this after cooking. And although I’ve not tried it, if needed, I wouldn’t hesitate freezing it after assembly and prior to cooking. I’d thaw it in the fridge over night, then bake as usual. I hope this helps. Please let us know if you try it and how it works for you.
I’ve made this recipe about three times already when we have people over fir dinner. It’s my husband’s go-to recipe (for me to make of course! haha). I always try to start prepping the day before because there are lots of steps involved – or maybe I’m just not that good at multi-tasking in the kitchen. I have to say though, that everyone who’s tried it, has absolutely LOVED it! It funny I’ve always made it for picky eaters and every time I am thinking someone is not going to like it (not sure why someone wouldn’t, but there’s weird people out there) and not once have we had left-overs… too bad for us, but it goes to show how amazing this recipe is!
Just writing about it makes me crave it!
Thank you for sharing Tatiana! This is so good to hear and I appreciate your taking time to leave a comment. Making this recipe a day ahead is such a great idea because there are many steps to this one. I LOL “your husband’s go-to recipe – for your to make” LOL! My husband has his favorite too – that I make! Thank you again!
Just a suggestion. Might want to make it with your husband one day, in front of the kids. Will empower everyone :-)
This looks delicious but looking to stay away from milk and flour. Do you know if substitutes would work?
Hi Claire! Thank you for your note. I do not know if a nondairy cheese, nut milk or flour such as GF (?) will work. If you try it, please let us know!
Ok- thank you Traci!
A beautiful way to eat your colors, Traci! I’ve long been a fan of winter squash and butternut is one of my favorites. And fontina is the best cheese for melting– you’ve added just enough dairy to make this into real lasagna without making it too rich.
Thank you Mary! Butternut is so delicious and can be enjoyed so many different ways. It’s one of my favorites too! I hope you enjoy the recipe! :D