Savory Butternut Squash & Kale Lasagna Thanksgiving Delight

Every Thanksgiving, my family eagerly anticipates my Butternut Squash & Kale Lasagna. It’s not just a dish—it’s become our vegetarian centerpiece, a tradition that started years ago when I wanted to create something hearty yet meatless for the holiday table. Roasted butternut squash brings a sweet, caramelized depth, while fresh kale adds a vibrant, earthy bite. Layered with creamy ricotta, tangy marinara, and gooey mozzarella, this lasagna is a flavor-packed twist on the classic. Trust me, even the carnivores in your family will be reaching for seconds. It’s the perfect way to celebrate the season with warmth and comfort.

Why You’ll Love This Butternut Squash & Kale Lasagna

Listen, I know lasagna isn’t exactly revolutionary—but this one? This one’s special. Here’s why:

• Thanksgiving magic: It’s hearty enough to be the star of your holiday table (no turkey FOMO here), with those gorgeous autumn flavors that just scream “feast.”
• Texture heaven: The contrast between creamy ricotta, tender roasted squash, and that slight crunch from the kale? *Chef’s kiss*
• Make-ahead dream: Assemble it the day before—because nobody wants oven stress when the relatives arrive.
• Color explosion: That golden squash and emerald kale make it the prettiest dish on the table (my nieces literally clap when I bring it out).
• Secret weapon: The roasted squash caramelizes into little pockets of sweetness that balance the salty cheese perfectly. Trust me, you’ll be scraping the pan.

It’s the lasagna that converted my meat-and-potatoes dad to vegetarian dishes. Need I say more?

Ingredients for Butternut Squash & Kale Lasagna

Here’s what you’ll need for this cozy, crowd-pleasing lasagna—nothing fancy, just good, fresh ingredients:

• 1 medium butternut squash, peeled and cubed (about 3 cups—don’t stress if it’s a little more or less)
• 2 cups kale, chopped (stems removed—those things are like little twigs!)
• 9 lasagna noodles (the no-boil kind work great here if you’re short on time)
• 2 cups ricotta cheese (whole milk for extra creaminess—this is Thanksgiving, after all)
• 1 cup mozzarella cheese, shredded (the good stuff that melts into gooey strings)
• ½ cup Parmesan cheese, grated (freshly grated tastes worlds better than the pre-shredded stuff)
• 2 cups marinara sauce (homemade if you’re fancy, jarred if you’re sane—no judgment!)
• 2 cloves garlic, minced (more if you’re garlic-obsessed like me)
• 1 tbsp olive oil (for roasting that squash to golden perfection)
• 1 tsp dried oregano (rub it between your fingers first to wake up the flavor)
• ½ tsp salt & ¼ tsp black pepper (adjust to taste—I always sneak an extra pinch)

Pro tip: Buy pre-cubed butternut squash if you want to skip the peeling hassle—your fingers will thank you!

How to Make Butternut Squash & Kale Lasagna

Okay, let’s get to the fun part—building this gorgeous, cheesy masterpiece! Don’t worry if you’re not a lasagna pro—I’ve broken it down into simple steps that even my butterfingered cousin Tom could follow (and he once burned microwave popcorn).

Step 1: Roast the Butternut Squash

First, crank your oven to 375°F (190°C)—this is your “let’s get cozy” temperature. Toss those beautiful orange squash cubes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer—no pile-ups!—so they roast evenly. Pop them in for about 25 minutes until they’re fork-tender and starting to caramelize at the edges. That caramelization? That’s where the magic happens. You’ll know they’re ready when your kitchen smells like autumn heaven.

Step 2: Prepare the Kale and Garlic

While the squash works its magic, grab your biggest skillet (or that pan you swear you’ll clean tomorrow). Heat a drizzle of olive oil over medium, then toss in the minced garlic. Wait just 30 seconds until it’s fragrant—don’t let it burn! Then add the chopped kale in handfuls, stirring until it wilts down like magic. It’ll go from “how will this all fit?” to perfectly tender in about 3 minutes. Set it aside—we’ll come back to this emerald goodness soon.

Step 3: Cook the Lasagna Noodles

Now, boil your lasagna noodles according to the package—but stop 1 minute shy of “done.” They’ll finish cooking in the oven, and nobody wants mushy noodles! Drain them and lay them flat on a clean kitchen towel (this prevents sticking). If you’re using no-boil noodles? Even easier—just skip this step entirely. See? I told you this was simple.

Step 4: Assemble the Lasagna

Here’s where it gets exciting! Grab your favorite 9×13 baking dish and let’s layer:

1. Base layer: Spread ½ cup marinara on the bottom—this prevents sticking and adds flavor.
2. Noodle layer: Arrange 3 noodles side by side (it’s okay if they overlap slightly).
3. Ricotta magic: Dollop half the ricotta mixture over the noodles—I use a spoon to spread it gently.
4. Squash & kale: Scatter half the roasted squash and sautéed kale evenly.
5. Cheese shower: Sprinkle with ⅓ of the mozzarella and Parmesan.

Repeat all layers once more, then finish with a final noodle layer, remaining marinara, and the rest of the cheeses. The top should look gloriously cheesy—this isn’t the time to hold back!

Step 5: Bake the Lasagna

Slide your masterpiece into the oven (still at 375°F) and bake for 30 minutes. You’re looking for bubbly edges and a golden-brown top that makes you want to dive in immediately. But wait! Let it rest for 10 minutes after baking—this helps the layers set so you get clean slices instead of cheesy lava. I know, the wait is torture, but it’s worth it.

Pro tip: If the top isn’t browned enough after 30 minutes, broil for 1-2 minutes—but watch closely! Cheese goes from golden to charcoal faster than you can say “Thanksgiving disaster.”

Tips for Perfect Butternut Squash & Kale Lasagna

After making this lasagna more times than I can count (and surviving a few “learning experiences”), here are my hard-earned secrets for flawless results every time:

• Resting is non-negotiable: I know it’s tempting to dig right in, but waiting 10 minutes after baking lets the layers set. The first time I skipped this? Let’s just say it turned into butternut squash soup with noodles.
• Noodle insurance: If using regular noodles, undercook them slightly. They’ll absorb sauce while baking—better than ending up with mushy layers like my infamous 2018 “lasagna pudding.”
• Kale confession: Squeeze excess water from the sautéed kale with paper towels. I learned this after one soggy-bottomed disaster that still haunts me.
• Cheese strategy: Shred your own mozzarella—the pre-shredded stuff has anti-caking agents that make it melt weirdly. (My cheese-obsessed aunt nearly disowned me over this tip.)
• Roast ahead: Cube and roast the squash up to 2 days early. Thanksgiving morning you? Future you will send thank-you notes.

Remember—even if it’s not perfect, it’ll still taste amazing. My lopsided “practice lasagna” still disappeared faster than the turkey last year!

Ingredient Notes and Substitutions

Listen, I’m all about using what you’ve got—some of my best kitchen creations came from “Oops, I’m out of that” moments! Here’s how to tweak this lasagna without losing its soul:

• Kale alternatives: Spinach works beautifully (just squeeze out excess water after wilting). Swiss chard adds a lovely earthy note—ribs removed, leaves chopped. My sister uses arugula for a peppery kick when she’s feeling fancy.
• Squash swaps: Sweet potatoes roast up similarly with that caramelized sweetness. Acorn squash works too, though it’s slightly milder—I’d add an extra pinch of salt.
• Cheese flexibility: Cottage cheese blends smooth for ricotta in a pinch (my Midwest grandma’s trick). Fontina melts dreamily instead of mozzarella. Vegan? Try cashew ricotta—my neighbor’s secret.
• Sauce shortcuts: No marinara? Blend roasted red peppers with garlic for a vibrant twist. Or use vodka sauce—my college roommate’s “accidental” upgrade that stuck.

The key? Keep the textures balanced—something creamy, something hearty, something melty. That’s the magic formula that makes this lasagna unforgettable, no matter what’s in your fridge!

Serving Suggestions for Butternut Squash & Kale Lasagna

This lasagna is a showstopper on its own, but a few simple sides can turn it into a full Thanksgiving feast. Here’s what I love to pair with it:

• Fresh arugula salad: Toss baby arugula with lemon juice, olive oil, and a sprinkle of Parmesan. The peppery greens cut through the richness of the lasagna perfectly.
• Garlic bread: Crusty bread slathered with garlic butter? Yes, please. It’s perfect for soaking up every last bit of sauce.
• Roasted Brussels sprouts: Tossed with balsamic glaze, they add a caramelized, savory bite that complements the squash beautifully.

For drinks, a crisp white wine or sparkling cider keeps things festive. Trust me, your table will feel complete—and your guests will be raving!

Storage and Reheating Instructions

Leftovers? Ha—good luck having any! But if you do manage to save some, here’s how to keep it tasting fresh:

• Fridge storage: Let the lasagna cool completely (no more than 2 hours at room temp—food safety first!), then cover tightly with foil or transfer slices to airtight containers. It’ll stay delicious for 3-4 days.
• Freezer-friendly: Wrap individual portions in foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating—no one wants icy cheese!
• Reheating magic: For best results, reheat slices in a 350°F oven for 15-20 minutes (cover with foil to prevent drying). Microwave works in a pinch—just add a splash of water and cover with a damp paper towel to keep it moist.

Pro tip: The flavors actually deepen overnight—so those “next-day” slices might just taste even better!

Nutritional Information

Just a quick note—nutritional info can vary based on your exact ingredients (like how much cheese you *accidentally* add—no judgment!). Generally, this lasagna packs plenty of vitamin A from the squash, fiber from the kale, and protein from all that glorious cheese. Consider it a delicious way to eat your veggies!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this lasagna—here are the ones that pop up most often (along with my slightly opinionated answers!):

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Savory Butternut Squash & Kale Lasagna Thanksgiving Delight

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• Author: EditorVictoria
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty vegetarian lasagna featuring roasted butternut squash and fresh kale, perfect for Thanksgiving.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 2 cups kale, chopped
• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
3. Cook lasagna noodles according to package instructions.
4. Sauté kale and garlic in a pan until wilted.
5. Mix ricotta cheese with oregano.
6. Layer marinara sauce, noodles, ricotta, roasted squash, and kale in a baking dish.
7. Repeat layers, ending with mozzarella and Parmesan on top.
8. Bake for 30 minutes until bubbly and golden.

Notes

• You can substitute kale with spinach.
• Let lasagna rest for 10 minutes before slicing.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 30mg