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