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Vegetarian Meals for 2: Butternut-Kale Lasagna #2/30

Updated on November 10, 2014

Cook Time

Prep time: 45 min
Cook time: 30 min
Ready in: 1 hour 15 min
Yields: Up to 4 servings


  • 1 Butternut Squash, peeled, seeded, and cubed
  • 1/4 cup Water
  • 3 cups Kale (substitute Spinach or Swiss Chard), chopped
  • Olive Oil
  • 1 1/2 tablespoons Garlic, Minced
  • 1/4 cup Flour
  • 2 3/4 cups Milk, (whole milk will create a richer dish)
  • 1 ounce each Gruyere and Parmigiano-Reggiano Cheese,, Grated
  • 1-2 cups Ricotta Cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 package No-Boil lasagna noodles
  • 3 tablespoons Pecans, chopped
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Combine 1/4 cup water with cubed squash in a microwave safe dish. Cover and cook on HIGH for 5 minutes or until the squash is soft enough to smash with a fork. Drain liquid.
  3. Combine the cooked squash, kale, and ricotta in a large bowl and mix thoroughly.
  4. Heat oil in a medium saucepan on MEDIUM heat. Add the minced garlic and cook for roughly 2 minutes, until the garlic begins to brown at the edges. Remove from heat.
  5. Combine flour and 1/2 cup of milk in a bowl until smooth, add to the saucepan with the garlic and oil. Bring to a boil while adding the remaining milk. Stir frequently.
  6. After boiling for 1 minute, remove from heat and add Gruyere and Parmigiano-Reggiano cheeses, salt, and pepper. Stir.
  7. In a non-stick ceramic baking dish (or line a dish with foil), layer the milk mixture, noodles, and squash mixture until everything is in the dish.
  8. Cover with foil and bake for 15 minutes.
  9. Remove from oven, remove foil, sprinkle with additional cheese and chopped pecans. Bake for an additional 10 minutes. Sauce should be bubbly.
  10. Remove from oven and let stand for 10 minutes before serving.

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5 stars from 1 rating of Butternut-Kale Lasagna


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