Kale and Winter Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 483.3
  • Total Fat: 24.5 g
  • Cholesterol: 77.1 mg
  • Sodium: 814.0 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 10.7 g
  • Protein: 24.7 g

View full nutritional breakdown of Kale and Winter Squash Lasagna calories by ingredient
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Number of Servings: 8


    3 T olive oil
    1 medium red onion, thinly sliced
    2 cloves garlic minced or crushed
    10 roma tomatoes, diced
    1 tsp each salt and pepper
    1 T balsamic vinegar
    4 cups cooked winter squash (Butternut, pumpkin or buttercup work well)
    1 lb kale, ribs removed and washed
    9 whole wheat lasagna noodles
    15oz ricotta cheese
    1 egg
    1/4 cup parmesan cheese
    1/4 tsp salt
    1/8 tsp ground nutmeg
    1/4 tsp pepper
    10 oz sliced provolone cheese


Tomato Sauce:
1) Saute olive oil and onion until onions are soft (about 10 min).
2) Add garlic to this and saute for another minute
3) Add diced tomatoes, 1 tsp salt and 1/2 tsp pepper and cook for approximately 15min over medium-high heat.
4) Add balsamic vinegar

Steam Kale: Steam Kale in a steamer basket for 5-8 minutes. Depending on the size of your steamer basket you may need to steam the kale in 3 batches. The kale can be steamed while the lasagna noodles cook (place the basket over the lasanga noodles).

Ricotta Mixture: Mix together the ricotta cheese, egg, parmesen cheese, nutmeg, 1/4 tsp salt and 1/4 tsp pepper.

Assembling the lasagna:

Put about 1/4 cup of sauce in a buttered 9x13 pan. Layer the ingredients in the following order:
1) 3 lasagna noodles
2) 1/3 of the ricotta mixture
3) 1/3 butternut squash
4) 1/3 Kale
5) 1/3 tomato sauce
6) 1/3 of provolone cheese (about 5 large slices)
Layer ingredients three times in total (using up all ingredients and ending with provolone cheese).

Bake at *350 degrees for 35min covered. Bake uncovered for an additional 15min. Remove from the oven and let sit to cool for 10 minutes before serving.

Serving Size: Makes 8 servings.

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