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Kabocha Squash and Kale Lasagna

Yields6 ServingsPrep Time30 minsCook Time1 hr 50 minsTotal Time2 hrs 20 mins

Lasagna is a classic staple that is tried and true. However, we've taken it up a notch, adding in squash and kale, amongst other ingredients, inspired by the warm, hearty meals made throughout the colder months. Try this unique recipe and never go back to the traditional lasagnas of the past.

Kabocha Squash and Kale Lasagna

 1 lb kabocha squash (or butternut/buttercup)
 3 tbsp Colavita Extra Virgin Olive Oil
 1 orange zest
 1 bunch of Tuscan kale
 2 shallots, thinly sliced
 2 cloves of garlic, finely chopped
 4 tbsp unsalted butter
 4 whole milk
 ¼ cup all-purpose flour
 2 tbsp fresh sage, finely chopped
 1 pinch ground nutmeg
 ¼ tsp red pepper flakes
 8 oz Colavita Lasagna
 1 cup parmesan cheese, grated
 salt and pepper

Preheat oven to 400º.

For the squash

Half and seed the squash, then cut into 1” slices.


Line a baking sheet with foil. Coat the squash evenly with 1 tablespoon Colavita Extra Virgin Olive Oil and layout on prepared baking sheet.


Roast for about 40 minutes until the squash is tender, flipping the slices over halfway through.


Remove from oven and allow to cool then scoop the kobocha flesh from the skin into a bowl, stir in the orange zest and season with salt and freshly ground black pepper to taste and set aside.

For the kale:

Remove the stems and cut kale into 1" pieces.


In a large sauté pan heat 2 tablespoons olive oil over medium heat and sauté the shallots until soft and translucent, about 10 minutes.


Season with a pinch of salt and freshly ground black pepper and add the chopped garlic.


Continue cooking until fragrant, about 1 minute and add the chopped kale a little at a time, stirring to combine evenly with the shallots and garlic.


Cook until just wilted, about 3 minutes. Remove to a bowl to cool and set aside.

For the béchamel:

In a medium saucepan heat the butter over medium heat until melted.


Add the flour all at once and with a wooden spoon continually stir until smooth and the mixture resembles a light golden color and has a sandy texture, about 5-6 minutes.


Meanwhile in a separate pan heat the milk until just boiling. Turn off the heat from the milk and begin adding the hot milk to the flour mixture 1 cup at a time, whisking constantly until smooth. Once all of the milk is added continue whisking until the mixture comes to a boil and is thickened, about 10 minutes.


Remove from heat and stir in the sage, red pepper flakes, nutmeg, season with salt and pepper to taste and set aside.

To assemble:

Heat oven to 375º. Grease a 13” x 9”x 2” baking dish with butter or cooking spray.


Spread ¼ cup of the béchamel evenly over the bottom of the baking dish.


Next, top with a layer of lasagna noodles, just overlapping the edges. Spread another ¼ cup of béchamel evenly over the noodles and top with ⅓ of the squash mixture and ⅓ of the kale mixture. Sprinkle with 3 tablespoons of Parmesan cheese.


Repeat for a total of 3 layers, ending with a layer of noodles topped with béchamel and sprinkle with the remaining Parmesan cheese. Cover with foil and place in the oven.


Bake for about 35 minutes until the mixture is bubbling and the noodles are cooked.


Uncover and continue baking for another 10 minutes until the top begins to brown.


Remove from the oven and allow to cool and set for at least 15 minutes before serving.

Nutrition Facts

Servings 6