Butternut Squash Lasagna
Butternut Squash Lasagna

This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: under 2 hours
  • Prep: 20 minutes
  • Cook: 1 hour 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 391kcal (20%)
  • 407mg (17%) Sodium
  • 43g Carbs
  • 3g Fiber
  • 16g (24%) Fat
  • 6g (32%) Saturated Fat
  • 6g Sugars
  • 21g Protein
  • 505mg (51%) Calcium
  • 3mg (15%) Iron
391kcal (20%)407mg (17%)43g3g16g (24%)6g21g6g (32%)
Make this tasty butternut squash lasagna for your next dinner party. You'll be sure to impress your guests with this healthy pasta dish—plus it's an easy lasagna to make ahead!


  • 1 1/2 pounds peeled, seeded butternut squash, buttercup squash, or kabocha squash
  • 3 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 ounces lasagna noodles
  • 2 cloves garlic, minced
  • 4 cups lacinato (or regular) kale, rinsed and cut into ribbons
  • 2 tablespoons sliced fresh basil leaves
  • 3 tablespoons all-purpose flour
  • 2 cups nonfat milk
  • 2 cups part-skim ricotta cheese
  • 1 large egg
  • 2 tablespoons minced fresh oregano
  • Cooking spray
  • 1 1/2 cups shredded part-skim mozzarella



Preheat oven to 350F. Cut butternut squash (or other squash) into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until butternut squash has softened. Remove squash from oven (keep oven on). While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool. In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat. Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper. Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella. Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let butternut squash lasagna rest for about 5 minutes before cutting.
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