Roasted Squash, Hazelnut, Kale and Goat Cheese Lasagna Recipe

by katerina on November 9, 2009

This Fall lasagna is not your typical meat and bechamel lasagna, classics are delicious but why not try something more seasonal? First roast up cubed squash with spices and hazelnuts and that becomes your basic sauce.  Then wilt the kale into some tomatoes and start layering your sauces with your noodles, putting goat’s cheese and mozzarella into the layers. The roasted hazelnuts are so rich, and they really bring out the nuttiness in both the squash and the kale creating a delicious and healthy seasonal treat.

Hazelnut, Squash Cheese Lasagna

Confession time. Sometimes things are not what they seem to be. This lasagna is actually a soup, look closely and see if you can spot it. Can you see it?  You see, I made a roasted hazelnut and kabocha squash soup last week but it was too rich and too thick. It is amazing how rich the flavours of roasted hazelnuts and squash are.  I knew it would go well with goat’s cheese and it worked perfectly as a lasagna.

Print Recipe

Roasted Squash, Hazelnut, Kale and Goat Cheese Lasagna

(ones 9x9 lasagna)

1/4 kabocha squash peeled and cubed
1 small onion, peeled and chopped into chunks
1 teaspoons olive oil
1/2 teaspoon whole coriander
salt and pepper
1/4 cup whole raw hazelnuts
1 cup stock
1 tablespoon minced fresh parsley
1 bunch kale, washed, ribs removed and roughly chopped
1 small can crushed tomatoes
1 package whole wheat lasagna
1 package goat cheese (125g)
1/2 cup grated mozzarella

First make the squash and hazelnut filling:

Preheat oven to 400F. Using a mortar and pestle pulverize coriander with salt and pepper. On a baking sheet toss onions, squash olive oil and spices together. Bake for 30 minutes tossing partway through. Add hazelnuts to the pan and roast for another 5-8 minutes. Watch carefully you want to be able to smell the nuts but not have them burn. Toss squash, onions, hazelnuts and parsley in a blender with 2 cups of the stock, adding more as necessary to pulse. Taste and correct for seasoning. Note that I actually made a double batch of this which is a bit easier. It will freeze well.

Secondly cook the kale:

Heat a large skillet to medium heat. If kale is still wet, perfect, toss it in the pan. Otherwise add kale with a few tablespoons of water. Sprinkle with a 1/2 teaspoon of salt. Stir fry until slightly wilted about 5 -8 minutes. Stir in crushed tomatoes and remove from heat.

Assemble lasagna:

If you are using ready to cook noodles, you may want to add a bit of extra water to your sauces. Otherwise cook the noodles to the package directions. Start with a layer of squash sauce followed by one of noodles, kale sauce and half the mozzarella. Keep repeating layers such as: noodles, squash, half the goat cheese crumbled, noodles, kale, noodles, squash, noodles, etc. Finish with a little bit of squash sauce and remaining goat cheese and mozzarella. Bake for 30-40 minutes or until bubbly. Cool for 10 more minutes before serving.


Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time:60 minutes
Calories(approximate per serving): 445



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