Squash Kale Lasagna
Packed full of sausage, kale, and squash soup, this lasagna is a welcome twist on the classic. It has a delicious, comforting palette that is sure to be a hit when baked this fall!
Servings: 12 servings
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
Serving: 1serving | Calories: 320kcal