Butternut Squash Lasagna with Kale Pesto

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on  pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed  lasagna as a fun, nutrient-rich alternative to tomato sauce.

Author:: Dina Cheney
Updated:: May 16, 2019
Original:: Nov 18, 2016

Butternut Squash Lasagna with Kale Pesto
Photo by Darren Kemper

Find more lasagna recipes.

70minDuration
30minCook Time
40minPrep Time
4Servings

Ingredients

1 tbsp  + ½ tsp extra-virgin olive oil, divided
1/2 red onion, finely chopped
2 1/3 cups  peeled, seeded and finely chopped butternut squash (¼-inch pieces)
1/2 tsp sea salt, divided
1/8 tsp ground nutmeg
1/2 cup fresh orange juice
3 tbsp organic unsalted butter
3 tbsp white whole-wheat flour
1½ cups  low-sodium chicken broth
6  whole-grain  lasagna noodles
5 cups  chopped kale, thick stems removed (about ½ bunch)
2 cloves garlic
1/4 cup  blanched unsalted almonds or walnuts
1/2 tsp ground black   pepper, divided
1/4 cup  grated Parmesan  cheese, divided
1 cup whole-milk ricotta cheese
1 large egg

Preparation

Preheat oven to 350˚F. Mist a rimmed baking sheet and an 8 x 8-inch baking dish with cooking spray. Set aside.
Heat a large nonstick skillet on medium and brush with ½ tsp oil. Add onion and cook, stirring often, until slightly softened, 2 minutes. Add squash, ¼ tsp salt and nutmeg and cook, stirring often, for 5 minutes. Add orange juice and bring to a boil. Reduce heat to medium-low, cover and simmer until squash is tender but still holds its shape, about 6 minutes. Set aside.
Meanwhile in a medium saucepan on medium, melt butter. Add flour and cook, stirring, for 1 minute. Whisk in broth and bring to a simmer. Reduce heat to low until sauce thickens slightly, 3 to 4 minutes. Set aside.
Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender, about 10 minutes. Using tongs, transfer noodles to prepared sheet, separating gently. Cut each noodle in half crosswise to yield 12 pieces. Set aside.
In same pot of boiling water, cook kale until wilted, about 30 seconds. Drain. In a food processor, pulse garlic until finely chopped. Add almonds, pepper, kale and remaining 1 tbsp oil and ¼ tsp salt; process until a paste forms. Stir in 1 tbsp Parmesan. Set pesto aside.
In a small bowl, combine ricotta, egg and 2 tbsp Parmesan.
Spread 3 tbsp sauce on bottom of baking dish and cover bottom with 4 noodle pieces. Spread with half of ricotta, one-third of pesto then half of squash mixture. Top with 4 noodle pieces then with half of remaining sauce. Repeat with remaining half of ricotta, half of remaining pesto and 4 noodle pieces, and spread remaining sauce on top. Add remaining squash and dollop with remaining pesto. Sprinkle with remaining 1 tbsp Parmesan. Cover loosely with foil and bake until cheese is melted and filling is bubbly, about 30 minutes.