Roasted Butternut Squash and Kale Lasagne

Lasagne is my favourite meal, hands DOWN. Any shape or form, any ingredients, I live for the thin layers and pure comfort the dish gives you.

The Italians sure know how to do comfort, I tell you.

Since being Vegetarian, I have made a number of soy mince lasagnes (which are the bomb). I’ve also made Nigella Lawson’s Mexican Lasagne using tortillas and a myriad of beans, also epic. A few weeks ago I made an aubergine and spinach-ricotta lasagne, which went down like a house on fire and this week, I created this butternut squash and kale lasagne.

How many times can I say lasagne? Lasagne lasagne lasagne. There.

Its rich, caramelised and gorgeous. It’s pretty dang healthy, and definitely hits the comfort food spot. Who doesn’t want tomato sauce and creamy cheese, with oodles of ooze and saucy goodness? Sam DIED over this, and it was pretty simple, if a little time consuming. It’s based off a Jamie Oliver recipe from Everyday Superfood, but naturally I only had around 50% of the ingredients on hand and so it’s become a pretty different recipe in all honesty. His is linked here if you’d like to check out the original?

It takes around 1hr 45 minutes, but seriously, for 1 hour and 35 minutes you’re not doing anything! It couldn’t be simpler, and I’m going to show you how.

Roasted Butternut Squash and Kale Lasagne

1 butternut squash, halved length ways with seeds removed, cut into semi circles
200g kale, chopped
3 cups closed cup mushrooms, sliced
200g cottage cheese
200g natural yoghurt
60g parmesan cheese, grated
200ml water
1 tbsp olive oil
1 can chopped tomatoes
¼ cup sunflower seeds
Lasagne sheets (I used wholewheat)
2 cups fresh basil, ripped
4 garlic cloves, minced
1 tbsp chilli flakes
1 tsp smoked paprika
1 tsp nutmeg
Salt and pepper
  1. Preheat the oven to 180C / 350F. Slice the butternut squash and place in a single layer on a baking sheet lined with parchment paper.  Season and dust with paprika.
  2. Roast in the oven for 50 minutes, turning halfway through.
  3. Meanwhile, heat the oil on a medium – high heat and add the garlic and mushrooms. Brown the garlic, and then add the chilli flakes. Once sizzling, add the tomatoes, basil, herbs and spices with a can full of water and simmer for 15-20 minutes until reduced and thick.
  4. Remove the butternut squash from the oven and sit to cool for a few minutes.
  5. Mix the cottage cheese, natural yoghurt, nutmeg and water together and stir to loosen.
  6. Start layering the lasagne in the following order (I used a 30x30 dish and it worked really well with 3 sheets of lasagne pasta per layer):
    - Tomato sauce
    - Butternut Squash
    - Kale
    - Lasagne sheet
    - Cream Cheese
  7. Continue to layer until you reach the top of your dish, and sprinkle the parmesan on top of the dish to finish.
  8. Sprinkle the sunflower seeds on top and bake in the oven for 35-45 minutes or until golden brown on top.
  9. Remove and set aside for 10 minutes to firm up.
  10. Serve with a side salad if you’re feeling super healthy ;)


  1. This sounds so good and super healthy! I will have to give it a go! Thanks for sharing :)
    Courtney ||

  2. This is such a healthy lasange, and perfect for Fall. I'm definitely giving this a go! Great recipe :-)


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