Butternut Squash Lasagna

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So these days it seems like everything is butternut squash. Butternut squash soup, butternut squash ravioli, butternut squash risotto, butternut squash tacos. The list could go on. I am pretty sure somewhere on the world-wide web I could find a butternut squash ice cream recipe. But that is ok because truthfully I love butternut squash. It is so hearty and healthy. Check out all the amazing health benefits of butternut squash. Since in my opinion we can never have too many butternut squash recipes, here is one more to add to the books, Butternut Squash Lasagna with kale and hazelnuts.

This recipe is the perfect for meat eaters and vegetarians alike. (Sorry vegans you are out of luck with this one. One of the main ingredients is cheese)

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Normally recipes like this are kind of a pain. You have to clean the squash, cut it into pieces, buy the kale, clean that then on top of that buy the different cheeses, which is expensive! But the secret to making this recipe is Trader Joes. That supermarket is a savior for recipes like this. TJ’s has already cut up squash, cleaned kale and cheap cheese! Perfect. The only ingredient which requires a little extra love and attention are the hazelnuts.

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I know what you are thinking, hazelnuts in my lasagna…that is weird right? Nope not at all. If you grind up that hazelnuts, you will hardly notice them. They just add another hearty and meaty element to the dish.

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Besides the cheese (and there is a lot of it) this recipe is also pretty healthy. You have got the butternut squash which is a super food, the hazelnuts for added protein, the kale for some greens. It is just that darn cheese that makes it a little indulgent and totally delicious. But moderation is key right? Well not for me – I could eat a whole pan of this lasagna in one sitting.

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Butternut Squash Lasagna
  • For squash filling
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups of kale, chopped with stems removed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons chopped fresh sage
  • 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped
  • For sauce
  • 1 teaspoon minced garlic
  • 3 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 5 cups milk
  • 1 bay leaf (not California)
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • For assembling lasagna
  • 1/2 lb fresh mozzarella, coarsely grated (2 cups)
  • 1 cup finely grated Parmigiano-Reggiano (3 oz)
  • 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Make filling:

Place kale in 12-inch heavy skillet with a little water and cover. Cook until it is begining to wilt. Remove kale and drain water from skillet. Add onion to skillet and cook in butter in over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in kale, parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:

Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:

Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.



  1. Stef says

    I want to eat this for breakfast right now! In my defense, it is a cold, dark morning so it kind of feels like dinnertime. Looks delicious!

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