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Creamy Butternut Squash and Kale Lasagna with Bechamel Sauce

A delightful and creamy lasagna layered with butternut squash, kale, and a smooth bechamel sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9-12 sheets Lasagna noodles Depending on your pan size
  • 1 medium Butternut squash, peeled and diced Approximately 3 cups
  • 2 cups Kale, chopped
  • 1 cup Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
Bechamel Sauce Ingredients
  • 4 tablespoons Butter
  • 1/4 cup Flour
  • 2 cups Milk
  • 1/4 teaspoon Nutmeg
  • Salt, to taste
  • Pepper, to taste
Other Ingredients
  • 2 tablespoons Olive oil
  • 2 cloves Garlic, minced
  • 1 medium Onion, chopped

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pan, heat olive oil over medium heat. Sauté the chopped onions and minced garlic until soft and fragrant.
  3. Add the diced butternut squash and a pinch of salt. Cook for about 10 minutes until the squash is tender.
  4. Stir in the chopped kale and continue cooking until it wilts, about 3-5 minutes.
  5. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a paste (roux).
  6. Gradually add the milk, whisking to avoid lumps. Season with nutmeg, salt, and pepper, and allow the sauce to thicken for about 5-7 minutes, then remove from heat.
Assembly and Baking
  1. In a baking dish, spread a thin layer of the bechamel sauce on the bottom.
  2. Place a layer of lasagna noodles over it. Spoon half of the butternut squash and kale mixture on top, followed by a layer of ricotta and mozzarella cheese.
  3. Repeat the layers, finishing with a layer of noodles topped with bechamel sauce and a sprinkle of Parmesan cheese.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  5. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
  6. Allow the lasagna to rest for at least 10 minutes before slicing.

Notes

This lasagna stores beautifully in an airtight container for up to 4 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap for up to 3 months. Reheat at 350°F (175°C) for 20 minutes.