Butternut Squash, Kale and Goat Cheese Lasagna!

Mmmm omgoodness was this delicious! I remembered reading something about a yummy lasagna over at Kath Eats Real Food, but when I was searching her blog, I couldn’t find the link. After some digging, I realized it was because I was typing in Butternut Squash lasagna and what I saw on her blog was Pumpkin and Goat Cheese Lasagna… duh! Anyway, since I had bought butternut squash and not pumpkin, I would just have to make substitutions- no big deal when cooking at the Gagnon’s!

I didn’t really follow a recipe, but here is what I ended up doing:


  • Butternut squash (it was only about $.30 more to get the peeled and cubed butternut squash… no brainer there!)
  • Kale- about half of a bunch that they sell at the grocery store
  • 1- 3.5 oz. container of crumbled goat cheese
  • 3/4 cup Ricotta Cheese
  • 1 egg
  • Herbs/Seasoning: we used Italian seasoning, garlic pepper, salt, pepper and oregano-maybe 1/2-1 teaspoon of each
  • Shredded Fancy Blend cheese (about 3/4 of a cup)
  • Hodgson Mill Organic Whole Wheat Gourmet Lasagna Noodles with Milled Flax Seed (I used 5 sheets)

1. Steam butternut squash and mash once it is fully cooked.

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2. Steam kale- once the butternut squash was finished, I did a little switcheroo and used the same water/pan to steam the kale- bingo! time and dish saver!

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3. Cook noodles according to the back of the package.


4. Mix together 1 egg, ricotta cheese and goat cheese crumbles.  Add in the herbs/seasonings of your choice.


5. Once the noodles are finished cooking, spread a thin layer of the mashed butternut squash on the bottom of your dish. Place a layer of noodles next, and then more butternut squash.  From there, layer with kale and the egg/cheese mixture. Continue this with one more layer of squash, kale, egg/cheese and noodles. The final layer should just be squash, kale and the egg/cheese mixture.  Sprinkle some shredded cheese as the top and final layer.

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6. Bake for 20-30 minutes, or until it looks cooked.  I used my parents wood stove/cook stove, so I have no idea what the temperature was… ahhh, the joys of Maine living:)

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I served mine with a simple salad. I love meals like this because not only are they healthy, they reheat really well! Can’t wait to have this for leftovers this week:)  Enjoy!


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