Butternut Squash & Kale Lasagna Recipe




1 or 2 butternut squash depending on the size 

15 oz of marinara (I love Rao's sauce if I don't feel like making my own)

1 (12 oz) bag of shredded mozzarella 

1 small onion minced  

2 cloves garlic minced  

1 bunch of kale, destemmed and chopped 

Olive Oil 

Sea salt

Handful of Basil 





1. Take butternut squash and slice off base (right before the seeds start), slice off top where stem is, then slice off each side of skin to make a square.  PRO TIP: Heat whole squash in oven for 15 minutes to soften it slightly & make cutting easier

2. Using a mandolin or simply by hand, slice squash into thin rectangular slices (think like a lasagna noodle)

3. Toss the butternut squash “noodles” in a little olive oil and then put on cookie sheet (don’t layer, just side by side) 

4. Bake slices at 400 degrees for about 10 minutes until cooked through – remove and allow to cool. Repeat until all squash is cooked

5. Mince garlic and onion, saute over medium heat with olive oil until garlic is fragrant and onion is translucent 

6. Add kale to garlic & onion and cook until wilted then season with salt

7. Transfer kale, onion and garlic mixture to bowl 

8. Layer an oven proof container (9x9 or a similar size) with squash noodles, allowing them to overlap slightly

9. Spread a few tablespoons of marinara over the squash and spread evenly 

10. Add a third of kale mix evenly across the noodles and then top with 1/4 of bag of shredded mozzarella

11. Add another layer of butternut squash noodles in the opposite direction and repeat marinara, kale & cheese layers. 

12. Add a final layer, top with last layer of squash and the cover with mozzarella

13.  Bake for 15 minutes in 400F oven until cheese has melted 

14. Top with fresh basil and enjoy


Variations: Experiment with adding additional veggies or making a meat sauce to add protein


***Great meal to make a big batch and freeze half!****

Alison VelazquezComment