Kale Pesto & Butternut Squash Lasagna

Total Time
30 - 1 hour
Difficulty Level


1 - 12oz ECF Butternut Lasagna Noodles

Olive Oil for brushing

Kale Pesto

4 cups kale, no stems

2 cloves garlic

1/4 cup olive oil, more if needed

Salt & pepper, to taste

Ricotta Filling

1 heaping cup of whole milk ricotta

1 tbsp. fresh parsley, chopped

1/2 tsp. garlic powder

Salt & pepper, to taste


  1. Preheat the oven to 350◦ F, and blend all of the Kale Pesto ingredients together in a food processor until smooth.
  2. Lightly brush the butternut squash lasagna noodles with olive oil, salt, and pepper. Spread them on an even layer in a baking sheet, and roast for 15-20 minutes.
  3. Lightly brush olive oil on an 8x8 pan, just enough to cover it.
  4. Place a single layer of butternut lasagna pieces.
  5. Spread a layer of kale pesto and then a layer of ricotta filling on top.
  6. Add another layer of butternut, kale, and then ricotta again. Finish with a third layer of butternut noodles. 
  7. Cover and bake for 15-20 minutes. 
  8. Top with any remaining kale pesto if you wish, and serve! 

We get 3 layers of butternut, but this can vary - layer until you're out of ingredients!