Recipe of the Week: Butternut Squash and Kale Lasagna

Fall – the transition from summer to winter. Leaves turning from vibrant green to hues of red, orange and yellow, colder evenings, rain in the village and snow on the mountain. This can only mean wood burning fires, mugs of hot cocoa and comfort food – soups, stews, apple pie and, for me, lasagne.

I love the smell of the tomatoes cooking with the garlic and the cheese browning to perfection in the oven – it makes me warm just thinking about it!

Squash & Kale Lasagne

So, knowing already that I am a huge fan of butternut squash, I was excited to try this Butternut Squash and Kale Chard Lasagna recipe. (I switched out the kale as I still had a ton of chard growing in my little veggie patch that I wanted to use up before the frost got it!). A perfect seasonal warmer:

Ingredients (serves 4)

  • 6 tablespoons unsalted butter, plus more for the foil
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • kosher salt and black pepper
  • 1 butternut squash (about 1 1/2 pounds), thinly sliced
  • 4 cups torn kale leaves (from 1 small bunch)
  • 6 no-cook lasagna noodles
  • 1 1/2 cups grated Gruyère (6 ounces)


  1. Heat oven to 350° F. Melt the butter in a large pot over medium heat. Add the flour and cook, whisking, until foamy, 30 seconds. Whisk in the milk, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes.
  2. Spread a third of the milk mixture in the bottom an 8-by-8-inch baking dish. Top with a third of the noodles, half the kale, and half the squash. Repeat, ending with the remaining lasagna noodles and milk mixture. Top with the Gruyère.
  3. Cover the dish with buttered foil and bake until the filling is bubbling and the noodles are tender, 55 to 60 minutes. Uncover and broil until the top is golden brown, 2 to 4 minutes more. Let rest for 10 minutes before serving.

Enjoy the fall harvests, keep warm and enjoy some comfort food!

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