Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
If you were wondering what show-stopping main dish you were going to make for Christmas… let me introduce you to this butternut squash and kale lasagna.
My mom and I perfected this lasagna while she was in town last month and we’re planning on making it again when we’re together next week for Christmas. When it comes to our holiday menu, I can’t imagine Christmas without some type of pasta. We usually make homemade manicotti but with a new babe and my two little nieces under age 5, no one wants to spend all day in the kitchen.
That’s why we’ve already made this butternut squash & kale lasagna and popped it in the freezer for Dec. 25th.
I love a good lasagna. There is something almost therapeutic about layering the ingredients, taking care with each one and then smothering everything in a luscious béchamel sauce.
No corners are cut with this one. We start with roasted butternut squash, crispy garlicky kale and a homemade white sauce. While this recipe is a little more involved, I promise you that every step is worth it.
I tested this one a few times, so follow my tips:
— Use regular lasagna noodles over no-boil ones. I found those to be too starchy as they don’t soak up the béchamel sauce like regular noodles do.
— The squash should be very soft before adding to the lasagna. You want the bits caramelized and melt in your mouth. Make sure to chop them small enough so they can be eaten in one bite.
— You will end up with more sauce than you think you need, but trust it. I prefer a saucy lasagna over a dry one and the sauce will thicken as it cooks. Make sure to cover the entire top of the lasagna with a good layer of sauce.
— Cheese please! Resist the urge to cut down on the overall cheese amounts. It’s Christmas and it’s worth it.
— If you do plan on serving this for the holidays; garnish with fried sage leaves on top. Melt a little butter or olive oil in a small sauce pan, then fry whole sage leaves until crispy. Place on the lasagna once it’s done.
— Let this rest for 5-10 minutes before slicing into it, otherwise the layers will collapse.
Butternut Squash and Kale Lasagna! Save this one for the holidays. Layers of flavors! Homemade béchamel sauce, roasted squash, crispy garlic kale and fontina cheese. A MUST make.