Simple Caramelized Butternut Squash and Kale Florentine Lasagna.

If you’re craving a cozy fall pasta bake, this one’s all about sweet, caramelized squash, garlicky sautéed kale, and lush florentine-style layers. It’s weeknight-friendly enough to assemble ahead, yet special enough for a casual dinner party.

Expect crisp, golden edges, creamy middles, and hints of sage and nutmeg that make the kitchen smell incredible. Slice, serve, and watch it disappear.

Why You’ll Love This

• Balanced fall flavors: sweet squash + savory greens + creamy cheese.

• Great for gatherings: layers hold well; easy to reheat.

• Scalable and flexible with noodle and dairy choices.

But first, how was everyone’s Halloween weekend? Asher wore the Elsa dress I gave her for her birthday. For once it was a decent Halloween night here (last year there was a blizzard!). The town of Frisco closes off Main Street and all the little trick-or-treaters get to run down the mile long strip (well more like a half a mile, they don’t close off the entire street) from business to business begging for candy. My parents said it was a really nice night and surprisingly, not all that crowded.

Since it’s Monday and the last three days have been a little dramatic around here, I am keeping things semi-short (I will tell you all about it in another post).

So let’s get on to this simple caramelized butternut squash and kale florentine lasagna. You see, when I talk about cheesy pasta and such my mind seems to forget all my worries. It’s the coziness of it all. I freaking love coziness like no other.

Make-Ahead, Storage & Reheat

• Make-ahead: Assemble, cover, and refrigerate. Bring toward room temp before baking to encourage even heating.

• Fridge: Store slices airtight; reheat covered until warmed through, then uncover briefly to re-crisp the top.

• Freezer: Wrap tightly to avoid ice crystals. Thaw in the fridge before reheating so layers don’t weep.

Last year I showed you guys my very favorite Classic Lasagna. It’s my go to dish around the holidays and I honestly make it all the time. My family loves it, really everybody loves it.

This year though, I wanted a lasagna that was heavy on the vegetables. I am such a huge fan of butternut squash and kale, but the combo together sounded perfect for a lasagna and that was that. I was making butternut kale lasagna and I was making it florentine style. Instead of spinach, I substituted Kale and of course, went heavy on the cheese.

I actually made my homemade pasta and I made it using whole wheat flour, and you know what, it was awesome!! Seriously, no one even noticed the difference and the whole wheat pasta fits really well with the earthy flavors of the kale.

I wanted this squash and kale florentine lasagna to be simple, so I am telling you guys that if you want to, you can use no-boil whole wheat lasagna (use DeLallo, it’s the best!). But if you can, make homemade lasagna noodles. It really does not take much time and the little extra effort is so worth it. The noodles melt in your mouth. Melt. In. Your. Mouth.

I used the this recipe, but subbed all white whole wheat flour for the all-purpose flour. Worked like a charm.

And the rest is simple. I caramelized a lot of butternut squash with a little garlic, nutmeg, sage and thyme. It’s such a good combo and I love the texture you get from caramelizing the squash. I think it is so good. Then I tossed in the kale to cook it down a little and that’s pretty much it.

You just need to make your béchamel sauce and then layer everything together. Pretty simple and it’s great for entertaining because like I said you can prep everything in advance and then just bake before eating.

FAQ:

Can I use no-boil noodles?
Yes—just make sure each layer has enough sauce/moisture so the sheets fully hydrate. Look for soft, sliceable layers and bubbling edges.

How do I tell the squash is properly caramelized before layering?
Edges should be deep golden with a lightly sticky sheen, and a fork should slide in without the pieces falling apart.

Will spinach work instead of kale?
Totally. Sauté and drain well so the lasagna isn’t watery; the texture will be softer and the flavor a bit milder.

How do I prevent a soggy lasagna?
Cook down watery components (greens, sauce) and avoid over-saucing the middle layers. Rest the baked lasagna before slicing so it sets.