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I love using seasonal flavors to reimagine some of my favorite dishes. Lasagna is one of those comfort foods that always sounds good. On a cold fall day, I love coming indoors from working in the yard to something hot, bubbly, and ever-so-filling baking in the oven. And this squash kale lasagna is just that: a reimagined take on a classic dish.
The other day, I was having my normal daily conversation with my sister Kelsey (who helped me make a delicious s’mores cake this past summer), and the topic came up about what she was planning to make for dinner. With a family of five, she’s always using her creativity to use up leftovers in new ways. It truly is an art form, I’m convinced. I love to hear the ideas she comes up with. While I cook most nights, I never have the pressure of cooking for a troupe of little ones that are tired of the same thing again and again. Well, Kelsey hit the jackpot by using leftover squash soup, which just so happens to be a favorite for both of us, as the sauce for this lasagna.
After trying it out and tweaking it slightly, I’m now a raving fan. And what’s really great about this dish is that you don’t necessarily need leftover soup to make this. Squash soup is easy to make and can go together while the sausage and kale cook.
Don’t worry: I have the perfect squash soup recipe.
I also love that this recipe uses oven-ready noodles. They’re a real time saver since there’s no pre-cooking needed, which really does make this a weeknight meal.
Bonus: it’s already been family tested (by not one but two hungry families) and heartily approved by both. I can’t wait for you to try this one!
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Squash Kale Lasagna
Ingredients
- 1 lb pork sausage
- 1 cup chopped onion
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic
- 2 4-inch sprigs fresh thyme
- 1 4-inch sprig fresh rosemary
- 6 oz chopped kale
- 3 cups squash soup
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ cup chopped fresh parsley
- 6 oz oven-ready lasagna noodles (about 10 noodles)
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 13-inch baking dish with nonstick spray and set aside.
For the squash filling
- Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.1 lb pork sausage
- Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes.1 cup chopped onion, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 cloves garlic, 1 4-inch sprig fresh rosemary, 2 4-inch sprigs fresh thyme
- Stir in chopped kale and cook until just wilted, about 2 minutes.6 oz chopped kale
- Remove from heat and remove the sprigs of thyme and rosemary.
- Stir in 2 ½ cups squash soup. Set aside.3 cups squash soup
For the ricotta filling
- In a large bowl, combine the ricotta, ½ cup Parmesan, eggs, salt, pepper, and parsley.2 cups whole milk ricotta cheese, 1 cup grated Parmesan cheese, 2 large eggs, 1 tsp kosher salt, 1 tsp freshly ground black pepper, ½ cup chopped fresh parsley
- Stir to evenly combine the eggs into a smooth mixture.
To assemble the lasagna
- Spread ½ cup squash soup on the bottom of the baking dish.
- Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.6 oz oven-ready lasagna noodles (about 10 noodles)
- Spread half of the ricotta mixture over the noodles and spread evenly.
- Sprinkle half of the meat mixture over the ricotta along with ¼ cup Parmesan cheese.1 cup grated Parmesan cheese
- Repeat layers starting with noodles.
- Finish with remaining Parmesan cheese on top.1 cup grated Parmesan cheese
- Bake in the preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
- Remove from the oven and let stand 15 minutes before cutting. Slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Easy to make vegan. I used Impossible hot Italian sausage, vegan parm and made a ricotta replacement from raw cashews. This is going in the rotation. Thanks!
Looks so good & healthy. Must try.
Totally looking forward to this. I may add some ginger to the “sauce” for an additional warming flavor. Also, since I can’t eat semolina/wheat/gluten, I am using Palmini “noodles” made of Hearts of Palm.
Thanks for a wonderful recipe, I’m sharing with my daughter and her partner, they are planning on making batches STAT for their busy medical and doctoral school schedules – simply a no brainer!
Soooo good! I didn’t have ricotta. So, I used about 3 oz of cream cheese mixed with maybe 1/4 cup of sour cream instead. Excellent!
Really great lasagna recipe. Can’t wait to make it thanking you. I enjoy all your videos❤️👏👏👏
Thank you so much. I can’t wait to make this recipe. I absolutely love all your videos👏👏👏❤️😘
Made this tonight for dinner. Delish, very rich, but delish. Easy Peasy, but dont forget to chop up the kale, like i did. Oops! Thank you for sharing the recipe Kaleb.
The whole family love it, it was delicious and unfortunately no left over, need to do it again soon, maybe thanksgiving 🙂
I made the Butternut Squash Soup the other night and tonight I made the Squash Kale Lasagna. Now my husband has never eaten Kale. He really liked this Lasagna and so do I! It was so easy and tastes wonderful! Definitely will make this again!
I can’t wait to make this. I want to thank you so much for all your videos. I stayed up all night watching your gardening, caning and recipes. I’m a big fan