Preheat your oven to 400°F (200°C).

Toss the butternut squash cubes in olive oil, salt, and pepper on a baking sheet, and roast for 25 minutes, or until tender and lightly caramelized.

While the squash is roasting, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat a teaspoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until soft and fragrant, about 3-5 minutes.

Stir in the chopped kale and cook until wilted. Remove from heat and set aside.

Once the squash is done roasting, blend it with ricotta cheese and a pinch of nutmeg (if using) in a food processor until smooth and creamy.

In a baking dish, spread a thin layer of vegetable broth on the bottom.

Place three lasagna noodles, a layer of the creamy squash mixture, a layer of the sautéed kale and onion, and a sprinkle of mozzarella.

Repeat this layering process, finishing with noodles and a final layer of ricotta mixture topped with mozzarella and Parmesan.

Cover the lasagna with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

Let it cool for 10 minutes before slicing. Serve warm and enjoy.