Butternut Kale Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 4
adapted from Cooking Light March 2013
  • ¼ cup water
  • 1 (12 oz) package (peeled & chopped) fresh butternut squash
  • 3 cups kale, chopped and remove thick stems
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • ¼ cup flour
  • 2¾ cups milk, divided
  • 2 ounces Gruyere cheese, shredded and divided
  • 2 ounces Parmigiano-Reggiano cheese, grated
  • ½ teaspoon salt
  • fresh black pepper
  • 6-9 no-boil lasagna noodles (depending on the size dish you are using).
  • ¼ cup chopped pecans
  1. I used a 9"x13" glass casserole dish, but original recipe calls for a 8x8 square glass or ceramic dish which will make the lasagna thicker/taller.
  2. Preheat oven to 450F.
  3. Combine ¼ cup water and butternut squash in a microwavable dish. Cover with plastic wrap, pierce plastic 3 times, and microwave for 5 minutes until tender. Drain.
  4. Combine the kale and the butternut squash, you can mash it up at this point.
  5. In a saucepan over medium heat, heat the oil and garlic for 2 minutes.
  6. In a small bowl, whisk together the flour and ½ cup of milk. Stir this into the saucepan with the garlic. Add remaining 2¼ cups of milk to the saucepan.
  7. Stirring frequently, heat to boiling and cook for 1-2 minutes until thickened. Remove from heat.
  8. Add in 1 ounce of the Parmigiano-Reggiano cheese. Season with salt and pepper. Stir until the sauce is smooth and cheese has melted.
Now assemble the lasagna:
  1. Coat casserole dish with nonstick spay.
  2. (1) White sauce, (2) Noodles, (3) Squash/kale. Repeat!
  3. End with: Noodles then white sauce.
  4. Cover with foil, bake for 20 minutes.
  5. Remove foil, top with remaining cheeses and chopped pecans.
  6. Bake uncovered for 10 more minutes or until cheese is starting to brown and sauce is nice a bubbly.
  7. Let stand for 5 minutes.
Recipe by Cake Student at https://www.cakestudent.com/butternut-kale-lasagna/