Butternut Squash And Kale Lasagna Recipe

This Butternut Squash and Kale Lasagna is a delicious and nutritious twist on the classic Italian dish. Layers of tender butternut squash, saut茅ed kale, and creamy ricotta cheese are stacked between lasagna noodles and topped with a rich tomato sauce and melted mozzarella. The sweetness of the squash pairs perfectly with the earthy flavor of the kale, creating a comforting and satisfying meal. Serve this hearty lasagna with a side salad for a complete and wholesome dinner.

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1hr 45minstotal
1hr 45m.total
Butternut Squash And Kale Lasagna
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Ingredients for Butternut Squash And Kale Lasagna Recipe

  • 1/4 Butternut Squash, Peeled, Seeded, And Sliced Into Thin Rounds
  • 1/4 bunch Kale, Stems Removed And Leaves Chopped
  • 1/2 tablespoon Olive Oil
  • 1/4 cup Ricotta Cheese
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 Egg
  • 1/2 cup Tomato Sauce
  • 2.25 Lasagna Noodles, Cooked According To Package Instructions
  • 1/4 cup Shredded Mozzarella Cheese
  • As required Salt And Pepper To Taste

Directions: Butternut Squash And Kale Lasagna Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the kale and saut茅 until wilted, about 5 minutes. Set aside.
  • STEP 3.In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. Mix well.
  • STEP 4.Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
  • STEP 5.Spread half of the ricotta mixture over the noodles, followed by half of the saut茅ed kale and butternut squash slices.
  • STEP 6.Repeat the layers, ending with a layer of lasagna noodles. Top with the remaining tomato sauce and sprinkle with shredded mozzarella cheese.
  • STEP 7.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 8.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make this recipe vegetarian, use vegetable broth instead of chicken broth in the tomato sauce.
  • Feel free to add other vegetables like mushrooms or spinach to the lasagna for extra flavor and nutrients.
  • If you prefer a meaty lasagna, you can add cooked ground beef or Italian sausage to the layers.
  • For a gluten-free version, use gluten-free lasagna noodles or substitute with thinly sliced zucchini or eggplant.

Storage and Serving

  • Serve the Butternut Squash and Kale Lasagna hot, straight from the oven.
  • Garnish with fresh basil leaves for added freshness and flavor.
  • Pair with a side salad or garlic bread for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
353
calories per serving
17 g Fat16 g Protein34 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    16g
  • Carbs
    34g
  • Fiber
    6g

MacroNutrients

  • Carbs
    34g
  • Protein
    16g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    547mg
  • Iron
    2mg
  • Vitamin A
    773mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    238mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    188mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    104mg
  • Manganese
    < 1mg
  • Phosphorus
    374mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp