Squash Lasagna


  • 2 Butternut squash, peeled and cut in 1/2" cubes or diced
  • 3 Cups Shredded kale
  • 1T Olive oil
  • 1T garlic, minced
  • 1 Whole onion, thinly sliced
  • 4T All-purpose flour
  • 4T butter
  • 4 Cups Whole milk
  • 1 Bay leaf
  • 1/4 t nutmeg
  • 8oz Provolone cheese, grated
  • 1 Cup parmesan cheese, grated
  • 8 Fresh Lasagna sheets



Place squash in a medium pot. Top with water and season with salt. Bring to a boil. Simmer. Cook squash until soft. Remove, cool, and set aside.

Heat oil in a saute pan. Saute onions and garlic for 10 to 15 minutes. Add kale. Saute until wilted. Set aside.

In a stock pot, melt butter. Whisk in butter. Keep whisking for 5 to 7 minutes. Slowly whisk in milk. Add bay leaf and nutmeg. Bring to a boil. Turn off heat. Strain and set aside.



In a 9x13 casserole dish, spread sauce on the bottom and layer 2 lasagna sheets over. On top of pasta, top with butternut squash, then kale mixture, add sauce, and provolone.

Continue layering lasagna, end with a layer of pasta sheets. Spread sauce all over and sprinkle parmesan.

Bake at 350 degrees for 45 minutes to 1 hour. If lasagna starts to get dark, cover with foil.