Oh my goodness, let me tell you about my absolute favorite dish: butternut squash and kale lasagna! This is not just any lasagna; it’s a warm and comforting blend of rich flavors that truly makes my heart sing. The creamy ricotta, gooey mozzarella, and earthy kale come together beautifully with the sweet, roasted butternut squash. It’s healthy too! I love knowing I’m getting my veggies in while indulging in something so delicious. Plus, it’s perfect for gatherings or cozy nights in. Trust me, once you try this recipe, you’ll be craving it over and over again!

Ingredients List

• 12 lasagna noodles
• 2 cups butternut squash, peeled and diced
• 3 cups kale, chopped
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

How to Prepare butternut squash and kale lasagna

1. First things first, preheat your oven to 375°F (190°C). It’s important to have that oven nice and toasty when your lasagna is ready to go in!
2. While that’s heating up, cook the lasagna noodles according to the package instructions. Make sure they’re al dente since they’ll cook more in the oven.
3. Now, in a skillet, heat up the olive oil over medium heat. Toss in the minced garlic and sauté it until it’s fragrant—this only takes a minute or so, and trust me, it smells amazing!
4. Next, add the diced butternut squash to the skillet and cook it until it’s tender, about 10 minutes. Stir occasionally. You want it to soften up beautifully!
5. Once the squash is looking good, stir in the chopped kale and cook until it wilts down—just a few minutes will do the trick!
6. In a mixing bowl, combine the ricotta cheese, salt, pepper, oregano, and basil. This cheesy mixture is going to be the creamy backbone of your lasagna.
7. Now, let’s start layering! Spread a generous layer of the ricotta mixture on the bottom of a baking dish. Then, layer 4 lasagna noodles on top.
8. Add half of your delicious butternut squash and kale mixture, followed by a sprinkle of mozzarella and parmesan cheese.
9. Repeat those layers until you run out of ingredients, finishing with the last layer of noodles and topping it all off with the remaining cheese. Yum!
10. Cover your dish with aluminum foil and bake for 30-35 minutes. You want the cheese to be bubbly and golden.
11. Once it’s done, let it cool for about 10 minutes before serving. This helps everything set up nicely!

Why You’ll Love This Recipe

• It’s a quick and easy dish that comes together in about an hour!
• Delicious layers of creamy ricotta and melty cheese make every bite irresistible.
• Packed with healthy ingredients like butternut squash and kale, you’ll feel good about indulging.
• Perfect for meal prep or serving a crowd—everyone will rave about it!
• Rich, comforting flavors that remind you of classic Italian cuisine, but with a nutritious twist.
• It’s vegetarian, making it a great option for meatless meals without sacrificing taste.

Tips for Success

To make sure your butternut squash and kale lasagna turns out perfectly, here are some of my favorite tips! First, don’t skimp on the cheese—using a mix of mozzarella and parmesan gives you that ideal meltiness and flavor. For a little extra creaminess, you can even mix in some mascarpone with your ricotta. When layering, be sure to spread the ingredients evenly to avoid any dry spots. I like to push the noodles down just a bit to ensure they’re well surrounded by all that cheesy goodness!

Watch your baking time closely; if your cheese is bubbling and golden, but the edges are browning too much, cover it loosely with foil. Lastly, letting it rest for those 10 minutes after baking is crucial; it helps the layers set and makes serving a breeze. Trust me, following these tips will elevate your lasagna game to new heights!

Variations

There are so many fun ways to mix up your butternut squash and kale lasagna! For a flavor twist, try swapping out the herbs—fresh thyme or sage can add a lovely aroma. If you’re a spice lover, a pinch of red pepper flakes can bring some heat! Want to add protein? Layer in some cooked ground turkey or sautéed mushrooms for an extra hearty touch. You can also switch up the cheese; goat cheese or feta can give a tangy kick. And if you’re feeling adventurous, throw in some roasted red peppers or spinach for a pop of color and flavor. The possibilities are endless!

Storage & Reheating Instructions

Storing your butternut squash and kale lasagna is super easy! Just cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual portions wrapped in plastic and then placed in a freezer-safe bag for up to 2 months.

When you’re ready to enjoy it again, simply thaw it overnight in the fridge if frozen. To reheat, cover it with foil and pop it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through. This method helps maintain that delightful cheesy texture without drying it out!

Nutritional Information

Here’s the scoop on the nutritional values for my butternut squash and kale lasagna! Each slice is estimated to have about 350 calories, with 15g of fat, 18g of protein, and 40g of carbohydrates. Plus, you’re getting 4g of fiber to help keep you full! These values are based on standard ingredients, so feel free to adjust as needed for your own twist on this delicious dish.

FAQ Section

Can I make butternut squash and kale lasagna ahead of time? Absolutely! You can prepare the layers in advance and assemble the lasagna, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s coming straight from the fridge.

What if I don’t like kale? No worries! You can easily substitute the kale with spinach or Swiss chard, which will also work beautifully in this dish.

Can I use a different type of cheese? Yes! Feel free to get creative—ricotta, mozzarella, and parmesan are just the classics. Try using goat cheese for a tangy twist or even a dairy-free cheese if you’re looking for a vegan option!

Is this dish gluten-free? To make a gluten-free butternut squash and kale lasagna, simply use gluten-free lasagna noodles. They work just as well and will still deliver that comforting flavor!

How do I know when it’s done baking? You’ll know it’s ready when the cheese is bubbly and golden brown on top. A quick test is to stick a knife in the center; it should come out hot!

For more delicious recipes, check out this spinach lasagna recipe or this traditional Polish soup recipe.

Butternut Squash and Kale Lasagna: 5 Heartwarming Layers

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• Autor: Julia marin
• Całkowity Czas: 65 minutes
• Ustępować: 8 servings 1x
• Dieta: Wegańskie

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Opis

A delicious butternut squash and kale lasagna that combines rich flavors and healthy ingredients.

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Składniki

Skala 1x2x3x

• 12 lasagna noodles
• 2 cups butternut squash, peeled and diced
• 3 cups kale, chopped
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

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Instrukcje

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add butternut squash and cook until tender, about 10 minutes.
5. Stir in chopped kale and cook until wilted.
6. In a bowl, mix ricotta cheese, salt, pepper, oregano, and basil.
7. Spread a layer of the ricotta mixture on the bottom of a baking dish.
8. Layer 4 lasagna noodles over the ricotta.
9. Add half of the butternut squash and kale mixture, then sprinkle with mozzarella and parmesan.
10. Repeat the layers, finishing with noodles and remaining cheese on top.
11. Bake for 30-35 minutes until cheese is bubbly and golden.
12. Let it cool for 10 minutes before serving.

Uwagi

• Substitute gluten-free noodles for a gluten-free version.
• Use fresh herbs for a brighter flavor.
• Can be made ahead and stored in the fridge before baking.

• Czas Przygotowania: 20 minutes
• Czas gotowania: 45 minutes
• Kategoria: Main Dish
• Sposób: Baking
• Kuchnia: Italian

Zasilanie

• Wielkość porcji: 1 slice
• Kalorie: 350
• Cukier: 5g
• Sód: 600mg
• Kwasy: 15g
• Nasycony tłuszcz: 8g
• Tłuszcze Nienasycone: 5g
• Tłuszcze trans: 0g
• Węglowodany: 40g
• Włókno: 4g
• Białko: 18g
• Cholesterol: 50mg

Słowa kluczowe: butternut squash and kale lasagna