Butternut Squash and Kale Lasagna

I share a cozy and hearty vegetarian lasagna layered with roasted butternut squash, sautéed kale, creamy béchamel, ricotta, fontina or Parmesan, and fragrant herbs—it feels indulgent yet nourishing.

Why I’ll Love This Recipe

I love how the naturally sweet, caramelized squash balances with earthy kale and rich cheeses in a velvety béchamel sauce. Every bite—soft pasta, creamy ricotta mixture, tender veggies—tastes layered and comforting. I find it elegant enough for guests but comforting enough for a weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, roasted and mashed

• Olive oil, salt, pepper, nutmeg, fresh thyme or sage

• Kale, sautéed until just wilted

• Ricotta cheese and egg (plus nutmeg and Parmesan) mixed with chopped kale

• Béchamel sauce made with butter, flour, milk, and cheese (fontina or Parmesan)

• Lasagna noodles (regular or no‑boil)

• Shredded mozzarella or fontina cheese for topping

• Optional fresh sage leaves for garnish

directions

1. I preheat the oven and roast cubed squash tossed with olive oil, salt, pepper, nutmeg, thyme or sage until soft and caramelized, about 35‑40 minutes.

2. While roasting, I sauté chopped kale with garlic, salt, and pepper until just tender and set it aside.

3. I whip up a ricotta mixture by combining ricotta, egg, nutmeg, Parmesan, salt and pepper—then stir in the kale, or pulse it lightly for smoother texture.

4. Next, I prepare a béchamel: melt butter, whisk in flour, then gradually whisk in milk until thickened; I stir in cheese and a pinch of nutmeg.

5. I layer the lasagna in a 9×13 pan: start with a bit of béchamel, then noodles, ricotta‑kale, squash, béchamel, cheese; repeat layers, ending with sauce and shredded mozzarella or fontina; top with sage leaves if using.

6. I bake covered at ~375 °F for 45 minutes, uncover for an additional 15 minutes until bubbly and golden, then let it rest at least 15 minutes before slicing.

Servings and timing

This makes about 6 to 8 servings depending on portion size. I spend roughly 40 minutes prepping (roasting vegetables, cooking kale, making béchamel and ricotta mix) and about 1 hour baking, plus a 15-minute rest before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm portions in a preheated oven at 350 °F until heated through, or gently in the microwave—sometimes adding a splash of milk if it feels dry. I don’t recommend freezing, as the béchamel and squash may separate when thawed.

Variations

I often add my personal tweaks:

• Sometimes I blend caramelized onions into the squash for extra sweetness.

• I swap fontina for mozzarella or Parmesan in topping.

• I use no‑boil sheets if I’m short on time.

• For a vegan version, I’d replace ricotta with cashew ricotta, and use dairy‑free milk and nutritional yeast in the béchamel.

FAQs

Can I use no‑boil lasagna noodles?

Yes—I’ve used no‑boil whole wheat noodles successfully. Just make sure they’re fully bathed in sauce so they cook through.

How do I keep the dish from being dry?

Covering the lasagna while baking and using enough béchamel ensures moisture. Also resting it allows layers to settle and avoid dryness.

What if I don’t have kale?

Spinach works well in place of kale. Or you can omit greens for a simpler squash lasagna. I might add more sage or thyme for flavor.

Can I prep components ahead of time?

Definitely—I often roast squash and caramelize onions or sauté kale a day ahead. I store them separately in the fridge, then assemble and bake when I’m ready.

Is there a vegan version of this lasagna?

Yes—I’ve made a vegan version using cashew‑based ricotta, dairy‑free béchamel with plant milk and nutritional yeast, eliminating the cheese while keeping the flavors rich.

Conclusion

I find this Butternut Squash and Kale Lasagna is a standout dish—beautifully layered, deeply flavorful, and perfect for fall or winter meals. The mix of creamy béchamel, roasted squash, earthy kale, and melty cheese always impresses. It balances elegance with comfort, whether I serve it to guests or enjoy it at home. I’d love to hear how you customize it if you give it a try!

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