Butternut Squash Kale Lasagna is a quick and easy vegetarian lasagna recipe with a white cheese sauce and topped with chopped pecans. This lasagna is a nice change of pace from the tomato sauce and meat-based classic lasagna recipe.
This vegetarian lasagna makes an impressive meal to serve guests. It is as easy as steaming the squash and tossing with the kale, then layering it between no-boil noodles with a cheesy bechamel sauce. It will look and taste as you went out of your way when you really took a shortcut!
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Why You'll Love Butternut Squash Kale Lasagna
Fall flavors: Butternut Squash Kale Lasagna is full of the flavors of fall with a cheesy bechamel, sweet roasted butternut squash layered between noodles and topped with toasty pecan pieces.
Hearty and Comforting: this non traditional lasagna is satisfying and gives pure comfort food vibes!
Nutrient packed: Butternut squash and kale are both rich in vitamins, minerals, and antioxidants, making this lasagna a wholesome choice that's as nutritious as it is delicious
Ingredients
- Butternut Squash
- Kale
- No Boil Lasagna Noodles
- Olive oil
- Fresh garlic
- All-purpose flour
- Almond milk
- Cheddar-Gruyère cheese
- Parmesan cheese
- Salt
- Black pepper
- Cooking spray
- Chopped pecans: add a deep nutty flavor that really compliments the lasagna!
Hint: buy pre-cut kale, then chop it up some more before putting it in the measuring cup.
How to Make Butternut Squash Kale Lasagna
- Step 1: Place steamed kale and butternut squash in bottom of baking dish.
- Step 2: Top with béchamel sauce.
- Step 3: Add a layer of no boil lasagna noodles
- Step 4: Repeat layers, then bake at 400 degrees F for 25 minutes.
See recipe card for complete cooking instructions.
Equipment
Microwave steamer (affiliate link)
Baking sheet
Aluminum foil
8 x 8 baking dish
Sharp knife
Substitutions
Low carb noodle swap: use zucchini noodles or hearts of palm lasagna noodles (affiliate link) in place of the no boil noodles.
Kale swap: use any green you prefer, (ie: swiss chard or spinach are good ones) in place of the kale.
Nut free option: if it is necessary to leave nuts out of the recipe, pumpkin seeds are a great substitute!
Variations
Roasted Butternut Squash Lasagna: instead of steaming the squash, add another level of flavor by roasting the squash.
Meat variation: add cooked crumbled hot or sweet Italian sausage to the layers of veggies and sauce.
Top Tips
- Place a foil lined baking sheet beneath the lasagna as it cooks to catch any drips that may boil over during baking and prevent a mess in the bottom of your oven.
- No steamer for the microwave? No problem, use a stovetop steamer or parboil the squash instead.
Storage
Store leftover lasagna in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.
To reheat: place thawed lasagna in a 350 degree oven covered with foil for 15-20 minutes, until warmed through.
Related Recipes
Zucchini Noodles are a great substitute for pasta and this Zucchini Lasagna with Italian Sausage is a delicious recipe that the whole family enjoys.
This Butternut Squash Caramelized Onion and Spinach Lasagna recipe is another favorite of mine. I love the addition of sweet caramelized onions.
Lasagna Roll-Ups are a fun way to enjoy lasagna with the cheese filling rolled up inside of the noodles and the sauce poured over the top before baking.
Serve with...
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Butternut Squash Kale Lasagna
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Ingredients
- 4 cups diced butternut squash
- 3 cups chopped kale
- 1 tablespoon olive oil
- 1-½ tablespoons minced garlic
- ¼ cup all-purpose flour
- 2-¾ cups almond milk divided
- 2 ounces Cheddar-Gruyère cheese shredded and divided
- 1 ounce Parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 6 no-boil lasagna noodles
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 450° F.
- Place the butternut squash in a microwave steamer basket. Add water to the bottom of the steamer and cook on high power for 5-7 minutes, until butternut squash is fork-tender.
- Drain the steamer and toss the butternut squash and kale together. Place the lid on top of the steamer bowl and let the combination sit for 10 minutes to steam and wilt the kale.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until garlic begins to brown, stirring occasionally.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour and ½ cup of almond milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 ¼ cups milk to garlic in hot saucepan; increase the heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring often.
- Remove from heat. Stir in 1 ounce each Cheddar -Gruyère and Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
- Coat baking dish with cooking spray. Spread ⅓ cup milk mixture on the bottom of the dish. Arrange 2 noodles over the milk mixture; top with half of the squash mixture and ⅔ cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover
with foil. - Bake for 15 minutes. Remove foil and sprinkle remaining Cheddar-Gruyère cheese and pecans over top.
- Return to the oven and bake uncovered for 10 minutes or until lightly browned and sauce is bubbly.
Let stand 5 minutes before serving.
DB, Foodie Stuntman | Crazy Foodie Stunts says
The cliché of not being able to impress the in-laws has come to fruition, huh? It sounds like it worked out for the best. Thanks for participating this week.
Wendy, A Day in the Life on the Farm says
Squash and Kale are such a great combination....
Christie says
That lasagna looks fabulous! I had to giggle about the in-laws. My sister's in-laws called Chinese that "new fangled food" an this was the 90s. LOL I'd have stayed and devoured the whole pan!
Cindys Recipes and Writings says
I love vegetable lasagnas. This recipe is a keeper. Pecans sound like a nice touch!
Shaina says
This sounds like the perfect vegetarian main dish to me. I don't know why anyone wouldn't want to give it a try!!
Liz says
My MIL would have had similar thoughts! But I would definitely stay for dinner!
Nancy @ gottagetbaked says
Mmmm...cheesy, creamy, butternut squash-y goodness! I love lasagnas - they're a staple in my house over the winter months because they're so warm 'n comforting. This veggie version needs to go into rotation!
Susan 30A Eats says
My daughter will love this recipe! She is a huge fan of butternut squash!