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Kale Lasagna
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Butternut-Kale Lasagna with Blue Cheese

This recipe is so delicious that we always double the recipe. We don't mind eating this 2 days in a row. Or even better... invite a friend for dinner... or freeze for later!
Prep Time10 mins
Cook Time1 min
Total Time46 mins
Course: Dinner
Servings: 2
Calories: 640kcal

Ingredients

  • 2 cups butternut/pumpkin cubed (or about 1/2 medium butternut/pumpkin)
  • 2 cups tomato chopped
  • 1.5 cup kale shredded
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/2 tbsp balsamic vinegar
  • 4 leaves whole wheat lasagna noodles or fresh lasagna pasta

For the béchamel sauce

  • 2 tbsps unsalted butter/ghee
  • 1/8 cup flour of your choice (GF if needed)
  • 1-1.5 cup milk warm
  • Pinch ground nutmeg
  • 0.5 ounce blue cheese (or to taste, not a huge fan of blue cheese use mozzarella instead or add more Parmesan)
  • 1/2 cup grated Parmesan cheese (divided)

Instructions

For the Veggies

  • Preheat oven to 400°F or 200°C. Add butternut/pumpkin cubes to a baking sheet with a little oil. Toss to combine and roast for 30-45 minutes (or until soft).
  • While the butternut/pumpkin is roasting, cut all other ingredients.
  • Heat refined coconut or olive oil over medium to medium-high heat and cook onions and garlic until translucent.
  • Add kale, tomatoes, herbs, and vinegar, and stir well.
  • Cover and cook for about 20 minutes.
  • Meanwhile, make the béchamel sauce. Melt the butter over medium heat and allow the butter to brown lightly. Once the butter begins to brown, add the flour and cook, whisking constantly, for 1 minute. Whisk in the warm milk in a steady stream. Add a pinch of freshly grated nutmeg and simmer for 2 minutes, keep whisking. Remove from heat, stir in the blue cheese and 1/4 cup Parmesan. Season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
  • Puree pumpkin and set aside.

Layer the lasagna

  • Start with a thin layer of béchamel sauce, add a layer of pasta, then butternut puree, and then tomato-kale mixture, then another layer of béchamel. Repeat layering. Make sure the last pasta layer is covered well with sauce and add some grated Parmesan cheese on top, about 1/4 cup.
  • Cook for about 30-45 minutes in the oven. (less if using fresh pasta noodles)
  • Serve with green salad on the side.

Notes

Optional: serve with green salad (arugula, cherry tomatoes, cucumber)