Hands-on Time
25 Mins
Total Time
55 Mins
Serves 4

Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.

Step 3

Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Step 4

Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews


March 25, 2015
awesome!  roasted about 1# diced sweet potatoes, wilted the kale in leftover pasta liquid.  used 8 strips lasagna in a 10"corning square casserole.   all fit perfectly.  combo of gruyere, swiss, mozzarella and parmesan cheeses.   added the nutmeg, used garlic powder.   pecans made the dish!   loved it!  

good fall dish

November 13, 2015
I thought this had good flavor as written, but the kale was a little tough. I think next time I would either blanch the kale as some reviewers recommended or use lacinato and maybe roast the squash for better flavor. I also think nutmeg would be a good addition. I mashed the squash a bit before adding to the lasagna. 


February 04, 2016
This was excellent.  I added chicken italian sausage.  Season every layer. Lots of flavor!

Zannabird's Review

March 24, 2013
This recipe has real potential, but is bland as written. I will definitely try it again with some tweaks.

GatewayCook's Review

May 24, 2013
This was okay-very bland, despite the addition of dry mustard, nutmeg, and sage.

kayakGirl21's Review

March 10, 2013
This was great but after reading the reviews I made a few tweaks. I tossed the butternut squash with a T. of olive oil, 1/4 t. of salt, and 1/4t. of pepper and roasted it at 425 for 25 minutes. I also used 3 cups of skim milk instead of 2 3/4 of 1% milk (I never have all the different milk %'s that CL calls for and everything always turns out fine with skim). I had plenty of sauce for the whole thing and I had 4 layers of noodles. I also used whole wheat noodles and boiled them first just because I'll always use WH if I can.

Condee's Review

February 24, 2013

ILikeCake's Review

May 04, 2014
Good for the most part - it tasted fresh and healthy but we all found it a bit bland (all eaters added salt and pepper) so maybe roasting the squash with garlic and olive oil, like others did, is the answer. And one thing I noticed - w/o cheese in the layers on top of the noodles, like a standard lasagna, it was slippery! There was nothing to bind it all together, and it slipped apart on the plate. I think maybe it could use a little more sauce although I know that less sauce keeps it lower in fat. My family thought it was fine but we all said we would revise the recipe in the future. I also used boil lasagna noodles, since that is what I had in the pantry - worked out just fine.

dayhiker's Review

April 23, 2013
Glad I read reviews before starting. I also roasted the butternut squash, but added onions, oregano & basil. And I cooked the kale in the microwave for a minute. Cooking for two, so halved the recipe (except used 2 cups of kale in the half recipe). Used skim milk which didn't seem to make a difference. Also found only hickory smoked gruyere - very tasty! Just the right portion size - plenty filling. I'll make this again!

Debmatz's Review

January 18, 2015
This is delicious - I've made it several times. I roast the squash, use regular lasagna noodles and decrease the milk a little bit. I also never use the nuts.