Creamy Butternut Squash and Kale Lasagna with Bechamel Sauce
A comforting lasagna featuring creamy ricotta, butternut squash, and kale, layered with a rich bechamel sauce, perfect for family gatherings.
Ingredients
For the Lasagna
- 12 pieces lasagna noodles Use your preferred type of lasagna noodles.
- 2 cups butternut squash, peeled and cubed Ensure squash is fresh and tender.
- 2 cups kale, chopped Can substitute with spinach or other greens.
- 15 oz ricotta cheese Use whole milk ricotta for creaminess.
- 2 cups mozzarella cheese, shredded Adds a delicious melting factor.
- ½ cup Parmesan cheese, grated For topping, adjust according to preference.
- 2 cups bechamel sauce Make according to the instructions below.
- 1 tablespoon olive oil For sautéing.
- 3 cloves garlic, minced
- Salt and pepper to taste
For the Bechamel Sauce
- 4 tablespoons butter Unsalted recommended.
- ¼ cup flour Use all-purpose flour.
- 2 cups milk Whole milk recommended for creaminess.
- A pinch of nutmeg Enhances flavor.
- Salt and pepper to taste
Instructions
Prepare the Noodles
- Start by bringing a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Bechamel Sauce
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, ensuring there are no lumps. Add a pinch of nutmeg, salt, and pepper, and continue to stir until the sauce thickens. Once thickened, remove from heat.
Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cubed butternut squash and cook until it’s tender, about 8-10 minutes. Incorporate the kale and simmer for another 5 minutes until wilted. Season with salt and pepper to taste.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a layer of bechamel sauce at the bottom. Place 4 lasagna noodles over the sauce. Spread half of the ricotta cheese, followed by half of the butternut squash and kale mixture. Pour a third of the bechamel sauce over this layer and sprinkle with a portion of mozzarella cheese. Repeat this process for another layer, then top with the final 4 noodles, the remaining bechamel sauce, and a generous sprinkle of mozzarella and Parmesan cheese.
Bake the Lasagna
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Allow to cool for a few minutes before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in the microwave or oven.