Description
A comforting lasagna featuring creamy butternut squash and nutritious kale.
Ingredients
Scale
- 12 lasagna noodles
- 3 cups butternut squash puree
- 2 cups kale, chopped
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles according to package directions.
- Mix ricotta, egg, garlic, thyme, nutmeg, salt, and pepper.
- Layer noodles, butternut squash, kale, ricotta mix, and mozzarella.
- Repeat layers, finishing with mozzarella and Parmesan.
- Bake covered for 30 minutes, then uncovered for 15 minutes.
- Let rest 10 minutes before serving.
Notes
- Use pre-cooked lasagna noodles to save time.
- Substitute spinach for kale if preferred.
- Make squash puree ahead for quicker assembly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 75mg
Keywords: butternut squash lasagna, kale lasagna, vegetarian pasta bake