Butternut Squash, Mushroom, and Kale Lasagna



  • 1 small or 1/2 large butternut squash
  • 1 lb kale or spinach
  • 1 lb cremini mushrooms
  • 1 15 oz can cannellini beans
  • cups ricotta cheese (divided)
  • 4 cups shredded mozzarella cheese
  • 1/2 cup veggie broth (divided)
  • 4 garlic cloves minced
  • 2 tbsp sherry vinegar
  • 1 tbsp soy sauce
  • 10oz lasagna noodles cooked  lasagna noodles
  • ½ cup grated Parmesan cheese 
  • 2 tbsp dried oregano, divided
  • 1/4 tsp dried thyme
  • ¼ teaspoon smoked Paprika
  • ¼ teaspoon dried Basil
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 cup plus 5 tbsp. olive oil (divided)
  • salt and pepper to taste


Preheat oven to 375 degrees. Cut butternut squash lengthwise, seed, drizzle with olive oil, salt and pepper and roast until tender, about 45 minutes to an hour.

In the meantime prepare kale filling:

Wash kale and remove leaves from thick stems. Chiffonade or chop the kale. Heat a saute pan over medium heat with about three tablespoons olive oil. Add kale and saute until wilted. Add 2 cloves of chopped garlic and saute until fragrant. Add 1/4 cup veggie broth, reduce heat, cover and braise until liquid is absorbed and kale is tender. Remove from heat and set aside. Stir in 1 cup of ricotta, and 1 cup mozzarella, salt and pepper to taste.

To prepare the mushroom filling:

Chop mushrooms into small dice. Heat saute pan with 2 tbsp olive oil over medium heat. Add mushrooms, oregano, and thyme and saute until liquid has evaporated. Add two cloves chopped garlic and saute until fragrant. Add sherry vinegar and soy sauce and saute until all liquid has evaporated. Remove from heat, season with salt and pepper, stir in beans and set aside.

To prepare the butternut squash sauce:

Scoop squash flesh into the bowl of a food processor. Add 1/4 cup veggie broth, 1/4 cup olive oil, allspice, nutmeg, salt and pepper. Puree until smooth, adding more broth or oil as necessary to achieve desired consistency.

Prepare lasagna noodles according to package directions. Spray a casserole dish (no larger than 9x13) with olive oil. Add about 1/3 of the butternut squash mixture to the bottom of the pan. Top with three lasagna noodles ( they should not be overlapping). Spread half of the kale mixture over the noodles, Top with some of the mozzarella cheese, then half of the mushroom mixture. Top with another layer of noodles. Spread another layer of the squash mixture, the other half of the kale, more mozzarella cheese, followed by the remaining mushroom mixture. Top with noodles, then the remaining butternut squash mixture. Cover generously with mozzarella cheese, and parmesan cheese. Sprinkle with smoked paprika, basil and oregano. Cover with foil and cook in the 375 degree oven for 30 minutes. Uncover and bake an additional 10 minutes. Let sit for about 10 minutes before cutting and serving.




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