Preheat your oven to 375°F (190°C) so it’s hot and ready when your lasagna is assembled.

In a large bowl, toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast in the oven for 25-30 minutes or until tender and slightly caramelized.

While the squash is roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant. Then, add the chopped kale, cooking for about 3-5 minutes until wilted and tender. Remove from heat.

In a baking dish, start with a layer of marinara sauce on the bottom. Place three lasagna noodles on top, followed by half of the roasted butternut squash, half of the sautéed kale, and dollops of ricotta cheese. Sprinkle with mozzarella and Parmesan. Repeat the layers until ingredients are used up, finishing with a layer of noodles topped with marinara sauce and all the mozzarella cheese.

Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Allow it to cool for 10 minutes, then slice and serve warm. Enjoy every bite of this comforting dish!