Simple Caramelized Butternut Squash and Kale Florentine Lasagna.
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (105)

Simple Caramelized Butternut Squash and Kale Florentine Lasagna.

NUTRITION · PER SERVING105M COOK
CAL 31%·PRO 58%
CARBS 69G45% OF CAL
11G FIBER48G OTHER10G TOTAL SUGAR
FAT 27G39% OF CAL
11G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-forward lasagna with layers of caramelized butternut squash, kale, and three cheeses in a creamy sauce. Rich and warming, perfect for a meatless dinner.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 8 cups cubed medium butternut squash (about 1 medium)
  • 1 tablespoon brown sugar
  • 4 cloves garlic (finely chopped)
  • 1/2 teaspoon salt + 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg (plus a pinch more for the béchamel)
  • 6 leaves fresh sage (chopped + more for topping)
  • 2 teaspoons fresh thyme (chopped)
  • 1 large bunch kale (roughly chopped)
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups warm milk (I use 2%)
  • 1/4 teaspoon nutmeg
  • 1/2 cup parmesan cheese (grated, plus more for serving)
  • 4 ounces blue cheese (crumbled (or use cream cheese or mozzarella))
  • 8 ounces fontina cheese (shredded)
  • 1 pound no boil whole wheat lasagna noodles
  • Toasted pumpkin seeds + salt (for topping)
PREP
30M
SODIUM
774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.