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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 ½ pounds bulk Italian sweet sausage
- 1 medium onion chopped
- 3 cloves garlic
- 2 ½ teaspoons kosher salt separated
- 2 teaspoons freshly ground black pepper separated
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 6 ounces chopped kale (about 1 bunch)
- 3 cups squash soup
- 2 cups whole milk ricotta cheese
- 4 ounces goat cheese
- 2 large eggs
- 8 ounces Gruyère cheese shredded
- 8 ounces mozzarella cheese shredded
- 10 ounces oven-ready lasagna noodles (about 10 noodles)
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray and set aside.
- Make the filling: Cook the sausage in a large skillet over medium heat. Break the sausage into bite-sized pieces and cook until it is fully browned, 6-8 minutes. Add onion, garlic, 1 ½ teaspoons salt, 1 teaspoon black pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes. Stir in chopped kale and cook until just wilted, about 2 minutes. Remove from the heat and stir in the squash soup.1 ½ pounds bulk Italian sweet sausage, 1 medium onion, 3 cloves garlic, 2 ½ teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 6 ounces chopped kale (about 1 bunch), 3 cups squash soup
- Make the ricotta mixture: In a large bowl, mix together the ricotta, goat cheese, eggs, 1 teaspoon salt, and 1 teaspoon black pepper.2 ½ teaspoons kosher salt, 2 cups whole milk ricotta cheese, 4 ounces goat cheese, 2 large eggs, 2 teaspoons freshly ground black pepper
- Mix the cheese: In a separate bowl, mix together the Gruyère and mozzarella cheeses.8 ounces Gruyère cheese, 8 ounces mozzarella cheese
- Assemble: Spread a thin layer of the meat sauce on the bottom of the pan. Then, layer half of the noodles in the pan, breaking apart as needed to fill all of the spaces. Spread half of the ricotta mixture over the noodles. Then add half of the meat mixture and half of the cheese blend. Repeat the layers, finishing with the remaining cheese on top.10 ounces oven-ready lasagna noodles (about 10 noodles)
- Bake: Cover and bake in the preheated oven for 30 minutes. Remove the cover and continue baking until the top is golden and bubbling throughout, about 30-40 minutes. Remove from the oven and let stand for 15 minutes before cutting.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This dish is incredible! I’m not able to have gluten products, so I tried substituting 1/4 inch slices of fresh butternut squash for the noodles, leaving all other proportions and ingredients the same. I cooked for the full hour, and it turned out even better than I hoped! The flavors and textures were so comforting and decadent it tasted like a special occasion dish, but I’ll be making it often. 🙂 Thanks for another amazing recipe!
Loved everything about this recipe. It was absolutely delicious. I made two changes though – added a little red pepper and a layer of mozzarella cheese hit it out of the park for me!
Hi, I am looking forward to making this tomorrow. One question, what size baking dish should I use? 9 X 13?🤷♀️
Thank you Kaleb for sharing your recipes. Every recipe of yours I’ve used was delicious.❤️
Looks Delicious 😋 Just discovered you so glad I did. I’ll let you know after I make it.
Love this recipe. I substituted radish green for kale. Used Trader Joe’s Harvest soup for the squash soup, added a few pepper flakes, perfectand p
Outstanding fall dish with great texture, veggie goodness and a nice twist to traditional lasagna. As always enjoyed your video.
I made this last night and it was a huge hit!! Super simple as well, for a weeknight dinner!! I cheated and used a box of organic squash soup from the grocery store! This recipe didn’t disappoint👍🥂
I love to watch you cook I have tried some of your recipes
Delicious recipe!! The first time I made it, I made it exactly as written and enjoyed it a lot. The second time, I had planned to make as written but was shorter on time, so made the sausage filling as written, but cooked up rigatoni ( undercooked a bit), then added soup as the “sauce”, roasted off some extra cubed butternut squash iced everything together and sprinkled with parm when served. Also amazing!!
I will be trying … however I want to give you a special secret of mine…. ready …. add fresh nutmeg to the cheese mixture WOW I add it to every lasagna I make … Enjoy and I can’t wait to try this XOXO