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Butternut Squash and Kale Lasagna - Cozy, Creamy, and Comforting

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings

Ingredients
  

  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided (plus more as needed)
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon smoked paprika or sweet paprika (optional, for squash)
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 large bunch kale (lacinato or curly), stems removed and leaves chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 15 ounces ricotta cheese (whole milk or part skim)
  • 1 large egg
  • 1/2 cup grated Parmesan or Pecorino Romano, plus extra for topping
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 lemon, zested (optional, but brightens the filling)
  • 2 cups shredded mozzarella
  • 9–12 lasagna noodles (oven-ready or cooked according to package)
  • 1–1.5 cups milk or half-and-half (to loosen ricotta and create a light white sauce texture)
  • Butter for greasing the baking dish

Instructions
 

  • Heat the oven: Preheat to 400°F (200°C). Lightly butter a 9x13-inch baking dish.
  • Roast the squash: Toss the butternut cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika if using. Spread on a sheet pan and roast 22–28 minutes, stirring once, until tender and lightly caramelized.
  • Sauté the aromatics: In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Wilt the kale: Add chopped kale and a pinch of salt. Cook 3–5 minutes, stirring, until wilted and bright green. Add red pepper flakes if you like a little heat. Remove from heat.
  • Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, thyme, lemon zest, 1/4 teaspoon salt, and a few grinds of pepper. Stir in 1/2 cup milk to loosen. The mixture should be creamy and spreadable; add more milk in small splashes until it resembles a thick sauce.
  • Prep the noodles: If not using oven-ready noodles, cook lasagna sheets in well-salted water until just shy of al dente. Drain and lay flat on a lightly oiled sheet to prevent sticking.
  • Assemble the first layer: Spread a thin layer of the ricotta mixture over the bottom of the baking dish to prevent sticking. Lay down the first layer of noodles.
  • Layer the fillings: Spread a generous layer of ricotta mixture over the noodles. Scatter a third of the roasted squash and a third of the kale on top. Sprinkle with mozzarella and a teaspoon or two of Parmesan.
  • Repeat: Add another layer of noodles and repeat the ricotta, squash, kale, and cheese. Do this for 3 layers total, finishing with noodles on top.
  • Top and moisten: Spread any remaining ricotta mixture over the top noodles. If it seems dry, drizzle 1/4–1/2 cup milk around the edges so the top layer stays tender. Finish with the remaining mozzarella and a light shower of Parmesan.
  • Bake: Cover the dish with foil (tent it slightly so it doesn’t stick to the cheese). Bake at 375°F (190°C) for 25 minutes, then uncover and bake another 12–18 minutes, until bubbly and golden in spots.
  • Rest: Let the lasagna rest 10–15 minutes before slicing. This helps it set and makes cleaner slices.
  • Serve: Garnish with extra Parmesan or fresh thyme if you like. A simple green salad balances the richness.