Kale and Butternut Squash Lasagna with Bechamel Sauce
This hearty vegetarian lasagna layers tender butternut squash and wilted kale with a creamy bechamel sauce and Italian cheeses. The oven-ready noodles make assembly simple, while the homemade white sauce adds richness without heaviness. Perfect for fall and winter dinners when you want something comforting yet packed with vegetables. The combination of nutty Fontina and sharp Pecorino creates depth of flavor that complements the sweet squash and earthy kale beautifully.
Ingredients
- 1 ½ pounds oven-ready lasagna noodlesregular lasagna noodles1:1vegetarian
cook noodles first
- ¼ cup all-purpose flour
- 1 cup low-fat milk
- 1 large bunch kale, stems removed, leaves chopped
- 1 pound butternut squash, peeled and sliced
- 2 ¼ cups water, divided
- 3 ounces Fontina cheese, rind removed, dicedmozzarella cheese1:1vegetarian
milder flavor
- ⅓ cup Pecorino cheese, gratedParmesan cheese1:1vegetarian
as suggested in recipe
- 5 tablespoons olive oil, divided
- ¼ teaspoon ground nutmeg
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 475°F and prepare ingredients by washing kale, peeling and slicing squash, and dicing Fontina cheese
- 2
Boil squash slices for 2 to 4 minutes until tender, then drain and rinse with cold water
- 3
Heat olive oil in medium pot and cook kale with water until wilted and tender
- 4
Make bechamel by heating olive oil, whisking in flour until golden, then gradually adding milk and water with nutmeg and seasonings until thickened
- 5
Stir Fontina and half the Pecorino into bechamel sauce until incorporated
- 6
Layer lasagna starting with sauce on bottom, then noodle, more sauce, vegetables, and repeat, finishing with sauce and remaining Pecorino
- 7
Bake for 21 to 23 minutes until browned on top and let stand 2 minutes before serving
Tips
Rinse the cooked squash with cold water to stop the cooking process and prevent it from becoming mushy in the lasagna.
Make sure to whisk the bechamel constantly when adding liquid to prevent lumps from forming.
Let the lasagna rest for a few minutes after baking to help it set and make slicing easier.
Good to Know
Refrigerate covered for up to 3 days. Cover with foil when reheating to prevent over-browning.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 5-10 minutes to baking time if cold.
Serve hot as main dish with a simple green salad and crusty bread.
Common Mistakes
Don't skip rinsing the squash with cold water or it will overcook in the oven.
Avoid adding liquid too quickly to the flour roux or the sauce will be lumpy.
Substitutions
Dairy-Free Swaps
General Alternatives
cook noodles first
FAQ
Can I use frozen butternut squash instead of fresh?
Yes, thaw and drain frozen squash thoroughly first. You may not need to pre-cook it as much since frozen is usually partially cooked.
How long will this lasagna keep in the refrigerator?
Properly stored, this lasagna will keep for up to 3 days in the refrigerator. Cover tightly with foil or plastic wrap.
Can I freeze this lasagna for later?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating in covered dish.