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Creamy Kale and Squash Lasagna

Creamy Kale and Squash Lasagna
Makes 4-6 portions



For the squash:

1 tbsp oil

2 cups any winter squash (we used butternut but pumpkin, acorn, koginut, or kabocha would work), peeled and cubed

Pinch of salt and pepper

2 tsp maple syrup


For the cream sauce:

1 tbsp butter (we used vegan butter)

2 cups organic cream

200g old cheddar cheese, grated

2 tbsp white bread flour

1 tsp salt

A few cracks of fresh pepper


For the kale:

1 tbsp oil

1 small white onion, quartered then sliced

4 large garlic cloves, minced

2-3 large stalks of kale, stems removed and torn into bite size pieces

Pinch of salt and pepper


9 fresh or cooked lasagna noodles




For the squash:

Preheat oven to 375 0F. Peel, remove seeds, and cube winter squash (about 1 inch) and toss with oil. Season with salt and pepper and place on a baking sheet in the oven for about 40 minutes or until the cubes start to turn a nice caramel colour. Remove from oven and let cool. Keep the oven at the same temperature to cook the lasagna.

Once squash is cool place in a bowl and add 2 tsp of maple syrup. Mash with a fork until most chunks are gone. Set aside.


For the cream sauce:

Add 1 tbsp butter to a small size pot and turn heat to low. Add the cream, grated cheese (reserve a handful of grated cheese for top), flour, and salt and pepper. Increase heat to medium-low, stirring frequently until cheese is incorporated and sauce is slightly thicker. Do not over heat.


For the kale:

Wash kale, remove stems, and tear into bite-size pieces.

In a pan on low heat, add oil and onions and sauté for 10 minutes. Add garlic and sauté for another 5 minutes. Add the kale and toss in oil. Once the kale is covered in oil, turn off the heat and set aside to cool.


To assemble:

Grease your cooking ceramic and ladle a small amount of cream sauce on the bottom of the dish. Place 3 oven ready (or cooked) lasagna noodles on the bottom of the pan.

Add the kale mixture on top and then layer another 3 noodles on top of the kale. Pour another ladle-full of sauce over top.

Then add all the mashed squash and another 3 lasagna noodles on top. Press down gently to get some air pockets out and pour the rest of the cream sauce on top. Top with the remaining grated cheese.

Bake uncovered for about 40 minutes, or until the top starts to turn golden brown. If cheese browns too early, loosely cover with foil.

Remove from oven and let cool 20 minutes before serving.