With the cooler weather of fall, we start reaching for and craving warming comforter food. One of my favorites is lasagna. My favorite, in particular, is a veggie lasagna with butternut squash and kale.
So, this is not a traditional lasagna, combining red and white, and butternut. However, it is a delicious combination of warm tomato sauce, sweet butternut squash, and creamy, crunchy kale.
Frankly, making lasagna takes a lot of hard work, yet it is so worth it! To make this an easier recipe, I recommend using a premade passata or tomato sauce rather than making your own to cut down the time. Also, if you use more tomato sauce than other recipes and bake longer, you can skip precooking the lasagna noodles.
If you have a night in or in lockdown with family, making lasagna is a fun activity, and the warm oven will heat up any house into a cozy home.
The lasagna is a hearty meal that will feed a large family or great for a meal prepper. You can make it ahead, and it freezes well.
- 1 butternut squash
- 150g of kale
- 3-4 garlic cloves
- 425g of ricotta cheese
- 1 kg of passata or tomato sauce
- 200g of mozzarella grated
- 300G of parmesan grated
- 325g of lasagna pasta
- Salt & pepper to taste
- Preheat the oven to 350F.
- Cut the butter squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking tray and bake for 30 minutes or until soft.
- After the squash is soft, let it cool so it is easier to handle. Then scoop out the butternut squash flesh and mix it with salt and pepper to taste. Then, set it aside in a bowl.
- Mince the garlic and chop the kale. Cook the kale down with the garlic on medium heat in a pan. Then, mix in the ricotta cheese with the kale and add salt and pepper to taste.
- In a large baking dish, you will start layering the pasta and fillings. First, spread some of the tomato sauce on the bottom of the dish. Then, add a layer of lasagna pasta. Spread more of the tomato sauce on top of the lasagna pasta. Then, take some of the butternut squash and spread a layer on top of the lasagna. Top the butternut squash with mozzarella and parmesan before placing lasagna on top. Make sure that your cheeses are grated creating a more even and dispersed melt.
- Repeat this, but instead of butternut squash use the kale and ricotta. Continue to layer the lasagna, alternating between butternut squash and the kale.
- Your last layer should be a layer of lasagna. Pour the remaining tomato sauce on top of the top layer of lasagna along with any remaining cheese.
- Cover your pan of lasagna and bake in the oven for 40-45 minutes. Then take the cover off and bake for another 15 minutes for the cheese to caramelize.
- Let it cool for 10 minutes before serving.