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Savory Butternut Squash & Kale Lasagna Thanksgiving Delight

Butternut Squash & Kale Lasagna
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A hearty vegetarian lasagna featuring roasted butternut squash and fresh kale, perfect for Thanksgiving.

Ingredients

Scale
  • 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

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.

Nutrition

Find it online: https://www.recipesloop.com/butternut-squash-kale-lasagna-recipe/