Squash, Mushroom, Kale Lasagna

I made this dish for my husband’s birthday.  I had some squash and mushrooms I wanted to use up and he loves lasagna.  I had not made lasagna since we gave up eating meat.  This was delicious and very pretty.


8 oz. Hodgson Mills Whole wheat lasagna noodles
4 acorn squash
1 large red onion, diced
8 oz. button mushrooms, sliced
8 oz. baby bellas, sliced
3.2 oz shitake mushrooms, sliced
1 bunch kale, thinly sliced
2 T. white wine vinegar
1 cup roasted red peppers, diced
1 cup almond milk
Zest from 1 lemon
1 t. dried thyme
1/2 t. salt ½ t. 
½ t. ground black pepper
3 cloves of garlic
½ cup of pecan pieces (optional)


Preheat oven to 400 degrees.  Cut squash in half, discard seeds and loose fibers.  Place the squash in a Pyrex baking dish with approximately 1” water.  Cook for 40 minutes and remove from oven.  Let the squash cool.  Once cool, scoop into a medium size bowl and set aside.

In a small flat rectangular baking dish, place the lasagna noodles one on top of another.  Boil water in a tea kettle and pour over lasagna noodles.  Let set for approximately 15 minutes and pour off most of the water.

In a large skillet cook onion and mushrooms for approximately 5 minutes or so.  The mushrooms should be reduced and browned and onions should be thoroughly cooked.  Add the garlic and salt then mix well. 

In a separate skillet cook kale and white wine on medium heat covered for approximately 3 minutes.  Kale should be slightly wilted, it is nice to maintain a bit of the crispness.

Take the squash puree and add the almond milk, lemon zest and dried thyme.  Mix well so the squash is thinned out quite a bit.  The appearance should be like a thicker saucy look.

In a 9” X 13” glass dish, lightly spray the pan.  Place approximately ¼ cup of squash mixture on spread it very lightly over bottom of pan.  Next place 3 lasagna noodles in pan.  Cover the noodles with 2/3 of the squash.  Cover the squash with the 2/3 of the kale and 2/3 roasted red pepper.  Repeat with another layer of noodles, and then cover with all of the mushrooms.  Cover the mushrooms with another layer of noodles, then top with most all of the remaining squash (keep about ½ cup to spread on top layer) and kale and red pepper.  There should be 2 noodles left, cut these both lengthwise in half.  Place evenly on top of the squash.  Spread the remaining squash, grind a bit of pepper and salt on top of lasagna. 

Bake lasagna at 350 degrees for 45 minutes to an hour, covered with foil.  If you are adding the pecans remove the lasagna form oven 10 minutes from being done and sprinkle pecans on top.  You can remove foil the last 10 minutes of cooking to brown the top.  Cut in squares and serve.