Squash, Kale & Mushroom Lasagne

This is one to enjoy over the next few weeks, when there are so many winter squashes coming out of the veg patch and plenty of kale to harvest.


For the squash filling:

  • 1 medium winter squash, peeled & diced (ideally butternut or uchiki kuri, weighing approx 850g when whole)
  • 3-4 fat cloves garlic
  • 1 tbsp olive oil
  • sea salt

For the mushroom & kale filling:

  • 400g chestnut mushroom, diced
  • bunch of cavolo nero, approx 350g, stalks removed & finely shredded
  • 1 medium onion, diced
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp pesto (optional)
  • 1 tbsp double cream (optional)
  • sea salt & pepper

For the white sauce:

  • 25g butter
  • 2 tbsp plain flour
  • 200ml milk (you may wish to add a little extra if the sauce is too thick)
  • 1 handful grated cheddar cheese
  • 9-12 dried lasagne sheets
  • sea salt & black pepper


Roast the Squash

  1. Roast the squash: toss the squash in olive oil in a roasting pan, season with sea salt, bung in the garlic cloves and roast in the oven at 200c for approx 25-30 mins until the squash softens and just begins to caramelise.

While the squash is roasting, make the kale & mushroom filling:

  1. Warm the olive oil in a large non-stick frying pan
  2. Add the onion and cook on a medium heat until translucent
  3. Add the mushroom & garlic, and cook for 3-4 mins until the mushrooms soften
  4. Add the kale, and cook for a further 2 minutes
  5. Season well with sea salt and pepper and remove from the heat
  6. Let the mixture cool slightly, and then add cream and/or pesto if wanted (it makes it a little easier to spread in the lasagne dish, but it’s not necessary)

Make the white sauce:

  1. Melt the butter in a saucepan over a medium heat
  2. Once the butter has melted, add the flour and whisk to make a paste-like roux
  3. Add a splash of milk and whisk in until there are no lumps. Then add a little more milk a little at a time, whisking to keep the sauce lump-free
  4. Once you’ve added all the milk, keep stirring until the sauce thickens.
  5. As it thickens, remove from the heat and season well with sea salt and pepper.

Build the lasagne:

  1. Squeeze the garlic from the skins, and then mash together with the squash using a fork. Loosen with 2-3 tbsp water until you have a thick puree-like texture.
  2. Choose a medium lasagne dish, approx 20cm x 30cm
  3. Spread a layer of the kale mixture on the bottom & cover with a single layer of lasagne sheets
  4. Spread the squash evenly over the lasagne sheets, approx 1cm thick, and cover with another layer of lasagne sheets
  5. Add another layer of kale & mushroom (you can also add any extra squash mixture in this layer to use it all up)
  6. Add a final layer of lasagne sheets and then pour over the white sauce, spreading it evenly. Sprinkle with cheese and cook in the oven at 200c for approx 35-40 mins until the topping goes a lovely golden brown.