This is a delicious three layer lasagna. Starting with a white alfreado sauce base, we use thinly sliced butternut squash, oven-ready & gluten free lasagna sheets interspersed with very thinly sliced kale ribbons. This is a nice, warm and hearty dish that is sure to fill up your whole family. Recipe makes 6 slices which leaves some leftovers or seconds if you just don't have room in your refrigerator.

If you aren't in the mood for this lasagna, check out some of our other renditions.

Zucchini Lasagna

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Beef & Eggplant Lasagna

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Eggplant Lasagna served on a green plate

Butternut Squash & Kale Lasagna

Three layer lasagna with thinly sliced butternut squash, kale and a white alfredo sauce.

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Course: Main Course

Cuisine: Italian

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

Servings:

Calories: 521kcal

Equipment

Ingredients

6 tablespoon Unsalted Butter
6 tablespoon All-purpose Flour
4 cups Whole Milk
1 ½ lbs Butternut Squash Skinned, Cored & Thinly Sliced - Mandoline
4 cups Lacinato Kale Stemmed & Very Thinly Sliced
6 Oven-ready Lasagna Sheets (Gluten Free)
1 ½ cups Gruyère Grated

Seasoning

½ teaspoon Kosher Salt
¼ teaspoon Black Pepper Freshly Ground

Instructions

Preheat oven to 350 DegF
Heat a large pan over medium-high heat. Melt 6 tablespoon (¾ stick) butter and then add flour; whisk constantly for 30 seconds or until foaming. Whisk in the Milk, Salt and Pepper; bring to a boil, then reduce heat and simmer for 8 minutes - stir occasionally - until thickened.
Spread/lay ingredients into the 8 Inch Baking Sheet in the following order
-Milk/Flour Mixture
-Oven-Ready Lasagna Sheets
-Very Thinly Sliced
-Thinly Sliced Squash
-Milk/Flour Mixture
-Oven-Ready Lasagna Sheets
-Very Thinly Sliced
-Thinly Sliced Squash
-Milk/Flour Mixture
-Oven-Ready Lasagna Sheets
Top with the Gruyère, cover with foil and put into the oven; bake for 60 minutes or until the noodles are tender.
Uncover and broil until the top is golden brown; a few minutes longer. Allow the lasagna to rest for about 10 minutes before serving.