Winter Butternut Squash Lasagna

Do you remember when kale and Swiss chard started making the rounds on Pinterest? The leafy greens were everywhere, and that’s when I began cooking with it (like everyone else). I found some wonderful recipes (and some not-so-great recipes!). I also vividly remember the first time I used kale in a dish; Wade looked at it, looked at me, and asked what it was… “kale”, I replied. He looked at me very confused, “isn’t kale, a garnish?”, I about died laughing. Still to this day, every time I cook with kale, it’s been our joke. “It’s a garnish!”

This lasagna recipe is delicious, and once you try it you’ll be glad kale is used for more than garnish. This dish is fancy enough for company, and easy enough for a weeknight meal. It’s also a perfect dish for the holiday season!

Serve this lasagna with a big green salad. I’ve been making warm salad dressing and I am not sure I’ll make salads any other way! To make warm dressing: sauté an entire sliced shallot in 1/4-1/2 c olive oil, add 1-2 T balsamic vinegar, a dash of maple syrup, salt and pepper (I’ll also add garlic or cinnamon depending on the salad!). It’s a cozy way to have salads in the winter, I highly recommend it.

I’ve been making this lasanga recipe for years, I hope you enjoy it as much as we do! Perhaps it will become one of your favorite holiday/winter meals as well.

A couple recipe notes:

I like to use no boil lasagne noodles – I believe they have a superior texture and make putting this together that much easier!

You can interchange the butternutsquash with pumpkin puree and it is equally delicious!

If you make it, let me know what you think!

xx A

Winter Butternut Squash Lasagna

2 T Olive Oil 

2 Sweet Onions (chopped)

1 lb. Swiss Chard (stems removed + chopped) 

1 lb. kale (stems removed + chopped) 

1 t fresh ground pepper

2 t kosher salt 

1 t dried sage or 2 t fresh chopped sage 

½ t nutmeg 

28 oz butternut squash puree OR pumpkin puree 

1 ½ c cream (or milk of your choice) 

1 ½ c Parmesan cheese 

½ c milk 

8oz no-boil lasagna noodles 

Fresh thyme for garnish 

  1. In a large pan, heat the oil over low heat. Add the onions and cook, about 5 minutes, until translucent. Increase the heat to moderate/high and add the chard and kale, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage (or 1t fresh sage), and 1/4 teaspoon nutmeg. Cook, stirring, until the greens are wilted and no liquid remains in the pan, about 5-8 minutes.
  1. Pre-heat oven to 400°. In a bowl, mix together 2 c of the butternut squash puree, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
  2. Pour the ½ c milk into an 8-by-12-inch dish. Top the milk with one third of the noodles, then spread half the squash mixture over the noodles. Layer half the greens over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, greens, and noodles. Combine the remaining 1 cup of puree and 3/4 c of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with butter. 
  3. Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about another 15 minutes. Sprinkle with additional Parmesan and fresh thyme. Enjoy! 

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