Roasted Butternut & Kale Lasagna with Béchamel

This vegetarian lasagna transforms humble ingredients into a showstopping Mediterranean-inspired dinner that's as nourishing as it is delicious. Cubes of butternut squash are roasted until caramelized and tender, then layered with ribbons of wilted kale, whole-wheat lasagna noodles, and a silky béchamel sauce that's lighter than traditional ricotta-based versions. The result is a lasagna that feels indulgent while staying true to Mediterranean Diet principles. What makes this dish special is the harmony of textures and flavors. The sweet, nutty butternut squash pairs beautifully with the slightly bitter kale, while the creamy béchamel enriched with nutmeg and Parmesan ties everything together. Using whole-wheat noodles adds a pleasant earthiness and extra fiber, making this a more wholesome take on the Italian classic. Each layer is thoughtfully seasoned, ensuring every bite is packed with flavor. This lasagna is perfect for meal prep, as it actually tastes better the next day once the flavors have melded together. It's an ideal dish for entertaining vegetarian guests or anyone looking to incorporate more plant-forward meals into their routine. The golden, bubbling top layer of cheese gives way to tender vegetables and pasta that will have everyone coming back for seconds. While this recipe requires some time investment, much of it is hands-off baking. The active prep work is straightforward and meditative—perfect for a leisurely weekend cooking project. Serve it with a simple arugula salad dressed with lemon and olive oil for a complete Mediterranean meal that celebrates seasonal vegetables and wholesome ingredients.

Ingredients

• 2 lbsbutternut squash, peeled and cut into 1/2-inch cubes
• 4 tbspextra virgin olive oil, divided
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 1 lbkale, stems removed and leaves chopped
• 3 clovesgarlic, minced
• 12 sheetswhole-wheat lasagna noodles
• 4 tbspunsalted butter
• 1/4 cupall-purpose flour
• 3 cupslow-fat milk
• 1/4 tspground nutmeg
• 1 cupParmesan cheese, grated, divided
• 1 cuppart-skim mozzarella cheese, shredded
• 2 tbspfresh basil, chopped optional

Method

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 0:04
2. Spread the cubed butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. 0:06
3. Roast the butternut squash for 25-30 minutes, stirring halfway through, until tender and lightly caramelized at the edges. 0:05
4. While the squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. 0:05
5. Add the chopped kale to the skillet in batches, stirring until wilted, about 4-5 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside. 0:06
6. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. 0:05
7. To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. 0:04
8. Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux, cooking until it's lightly golden and smells nutty. 0:05
9. Gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until the sauce comes to a gentle simmer. 0:05
10. Reduce heat to low and simmer the béchamel for 5-7 minutes, stirring frequently, until thickened enough to coat the back of a spoon. Stir in the nutmeg, 1/2 cup Parmesan cheese, and remaining 1/4 teaspoon salt. Remove from heat. 0:06
11. Reduce the oven temperature to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray. 0:04
12. Spread 1/2 cup of béchamel sauce on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce, slightly overlapping if needed. 0:05
13. Spread half of the roasted butternut squash over the noodles, followed by half of the sautéed kale. Drizzle with 3/4 cup of béchamel sauce and spread evenly. 0:06
14. Add another layer of 4 lasagna noodles, then the remaining butternut squash and kale. Top with another 3/4 cup of béchamel sauce. 0:06
15. Place the final 4 lasagna noodles on top and spread the remaining béchamel sauce evenly over the entire surface. Sprinkle with the remaining 1/2 cup Parmesan cheese and the shredded mozzarella cheese. 0:06
16. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. 0:04
17. Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbling. 0:05
18. Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set and makes serving easier. 0:05
19. Garnish with fresh chopped basil if desired. Slice into 8 portions and serve warm. 0:04