Butternut-Kale Lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.4
  • Total Fat: 19.3 g
  • Cholesterol: 33.3 mg
  • Sodium: 749.6 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Butternut-Kale Lasagna calories by ingredient
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Number of Servings: 4


    0.25 cup water
    1 (12 oz) package prechopped fresh butternut squash (or equivalent fresh for cheapos like me)
    3 cups prechopped kale (again, or equivalent)
    1 TBS olive oil
    1.5 TBS minced garlic
    0.25 all purpose flour
    2/75 cups 1% milk, divided
    2 oz Gruyere cheese, shredded & divided
    1 oz parmigiano-reggiano cheese, grated
    0.5 tsp salt
    0.25 tsp pepper
    cooking spray
    6 no-boil lasagna noodles
    2 TBS chopped pecans


preheat oven to 450 degrees
combine water and squash in baking dish, cover tightly with plastic wrap, pierce plastic wrap 2-3 x, microwave on high for 5 minutes or until tender, drain. Combine squash & kale in large bowl, wipe dish dry.
heat medium saucepan over medium heat
add oil to pan, swirl to coat
add garlic; cook 2 m inutes or until garlic begins to bown, stirring occasionally
combine flour and 0.5 cup milk in small bowl, stirring with whisk until smooth
add milk mixture and remaining 2.25 cups milk to pan; increase heat to medium-high
bring to a boil; cook 1 minute or until thickened, stirring frequently
remove from heat
stir in 1 oz Gruyere, parmigiano-reggiano chees, salt and pepper, stir until cheese melts
coat baking dish with cooking spray
spread 1/3 cup milk mixturein bottom of dish
arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture
repeat layers once, ending with remaining noodles and remaining milk mixture.
cover with foil; bake at 450 degrees for 15 minutes
remove foil; sprinkle remaining Gruyere and pecans over top
bake, uncovered, at 450 degrees for 10 minutes or until lightly browned and sauce is bubbly.
let stand 5 minutes

Serving Size: 4 servings from 8 x 8 inch pan

Number of Servings: 4

Recipe submitted by SparkPeople user JPWINNE.

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