Open-Face Roasted Butternut Squash Lasagna with Creamy Kale, Nutmeg and Seed Crunch

Name: Open-Face Roasted Butternut Squash Lasagna with Creamy Kale, Nutmeg and Seed Crunch
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 18 oz peeled butternut squash, small diced; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp sweet paprika; 1/4 tsp red pepper flakes; 1/4 cup pumpkin seeds; 1 tbsp sesame seeds; 1 tbsp honey; 6 oz dried lasagna sheets; 6 oz kale, stems removed and chopped; 1 cup yellow onion, finely diced; 3 cloves garlic, minced; 1 cup ricotta cheese; 3/4 cup whole milk; 1/2 cup grated Parmesan; 1/4 tsp ground nutmeg; 1/2 tsp lemon zest; 1 tbsp butter; 1/2 cup pasta cooking water

An original vegetarian recipe with open layers of pasta sheets, caramelized roasted butternut squash, kale in a creamy ricotta sauce, and a crunchy finish of toasted seeds. Comforting, elegant, and perfect for a special meal without being complicated.

25 minPrep

40 minCook

65 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g peeled butternut squash, small diced (for roasting)
45 ml olive oil (divided)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground, divided)
2 g sweet paprika
1 g red pepper flakes (optional)
30 g pumpkin seeds (for the crocante)
12 g sesame seeds (for the crocante)
15 ml honey (for the crocante)
180 g dried lasagna sheets (approx. 8 slices)
180 g kale, stems removed and chopped
120 g yellow onion, finely diced
9 g garlic, minced
250 g ricotta cheese
180 ml whole milk
50 g grated Parmesan (divided)
1 g ground nutmeg
1 g lemon zest
15 g butter (for engrasar and terminar)
120 ml pasta cooking water (reservada si hace falta ajustar the sauce)

Nutrition facts

per serving

491 kcal

Calories

20 g

Protein

49 g

Carbs

24 g

Fat

6 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySesame

Instructions

1
Preheat the oven to 425°F / 220°C. Toss the butternut squash with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, sweet paprika, and red pepper flakes. Spread on a baking tray and roast for 25 minutes, stirring halfway through, until tender and golden.
2
While the squash roasts, make the crunch: mix the pumpkin seeds, sesame seeds, honey, and a pinch of salt. Place on a lined corner of the tray or on a small separate tray and bake at 325°F / 165°C for 8 to 10 minutes, watching carefully so it does not burn. Let cool until firm, then break into small pieces.
3
Bring a large pot of water with 1 teaspoon salt to a boil. Cook the lasagna sheets until al dente according to the package, usually 8 to 10 minutes. Reserve 1/2 cup pasta water, drain the pasta, and toss it with a little butter so it does not stick.
4
In a wide skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Sauté the onion for 5 minutes until soft. Add the garlic and cook 30 seconds more.
5
Add the chopped kale and 2 to 3 tablespoons of the pasta cooking water. Cook for 4 to 5 minutes until the kale softens. Stir in the ricotta, milk, 35 g Parmesan, nutmeg, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until creamy. If the sauce is too thick, add a little more reserved pasta water.
6
Lightly grease a baking dish or oven-safe skillet with the butter. Arrange two lasagna sheets, add some of the creamy kale mixture, scatter roasted squash cubes, and repeat to create open layers until all components are used. Finish with the remaining Parmesan on top.
7
Bake the open-face lasagna at 400°F / 205°C for 10 minutes, just until it settles and the cheese lightly browns at the edges.
8
Remove from the oven, let rest for 5 minutes, and finish with the seed crunch on top. Serve hot, making sure each portion includes pasta, creamy kale sauce, roasted squash, and toasted seeds.

Chef tips

If you want more texture, do not mix all the squash into the sauce; reserve some to place on top so the cubes stay distinct. Add the seed crunch just before serving to keep it crisp.

Substitutions

You can substitute the kale with chard or spinach, though spinach will need less cooking. Ricotta can be replaced with thick well-drained cottage cheese. The honey in the crunch can be swapped for maple syrup if you prefer a different note.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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