Winter Kale, Sausage and Butternut Squash Lasagna

gluten freemeat & poultry

IMG_4251 copy

From Lu’s lips to your screen: this is one of your top 5 best dishes. He also said this after plate #1, #2 and #3.

On Friday, two of my lifelong best girl friends came over to make vision boards. For those of you who aren’t familiar, a vision board is basically a collage of images, phrases and words placed on a piece of paper, cardboard, foam board or any type of canvas. This imagery is supposed to capture your vision – to represent you and your goals.

While we were vision boarding, I reheated this winterized lasagna for Lu’s dinner (he wasn’t partaking in vision-boarding, but still hanging out.)

Winter Kale, Sausage and Butternut Squash Lasagna

I believe Lu. This is definitely one of my top 5 best dishes. It’s pretty incredible how much this tastes like lasagna. The Blade A-cut butternut squash creates a pasta-like consistency with the butternut squash. These butternut squash layers take the place of the lasagna noodles.

Earlier this year, I made a spiralized zucchini lasagna with spinach and tomato sauce – a classic. Now, I’m “winterizing” this lasagna by using a winter squash, a winter lettuce (kale) and of course, a heartier filling: sausage.

Winter Kale, Sausage and Butternut Squash Lasagna

You can eat two or three servings of this and not need a nap, I promise. Of course, you don’t need to eat more than one serving – it’s filling in the most healthy way possible. The ricotta stuffing is fluffy and creamy, creating that quintessential lasagna texture.

The sweetness in the butternut squash noodles pairs immaculately with the sweet Italian sausage. The kale adds its superfood nutrients and a lovely green color. This is probably the most colorful lasagna out there!

Winter Kale, Sausage and Butternut Squash Lasagna

This lasagna is something that reheats very well. It’s ideal for Sunday meal prep – make a batch of this and put it in the fridge to last all week. It can be frozen and reheated, as well. You can double the recipe, also, if you have a larger baking dish.

Plus, it’s easy to assemble:

Winter Kale, Sausage and Butternut Squash Lasagna Winter Kale, Sausage and Butternut Squash Lasagna

Then, you just cover with foil, bake for 40-45 minutes and voila – you’ve got yourself a spiralized winterized lasagna!


Now, for my vision board. It’s still a work in progress, but you can tell what my vision is, right? It’s lacking some bridal pictures – I bought a Brides magazine on Sunday and I’m going to add a few clippings this week. What do you think?

Inspiralized - Vision Board

Nutritional Information & Recipe


Winter Kale, Sausage and Butternut Squash Lasagna

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 1 medium butternut squash
  • 1/2 tablespoon extra virgin olive oil
  • 6 fresh sage leaves
  • 4 sausage links decased
  • 5 cups chopped kale
  • 3 cloves of garlic minced
  • ¼ teaspoon red pepper flakes
  • 1 large shallot minced
  • salt and pepper to taste
  • 1.5 cups ricotta cheese
  • 1/3 cup grated parmesan cheese grated not shredded!
  • 1 large egg beaten
  • 1 cup shredded gruyere cheese


  • Preheat the oven to 425 degrees.
  • Cut the bulbous bottom off the butternut squash (the seeded part.) Slice the top off to ensure that it’s perfectly flat. Peel the butternut squash entirely. If the butternut squash is longer than 6 inches, slice it into two manageable pieces. Slice halfway through the butternut squash, just to the center (careful not to go further.) Spiralize the squash, using Blade A.
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sage leaves and cook until crispy, careful not to burn. Transfer the sage leaves to a small paper towel lined plate and set aside.
  • Immediately crumble in the sausage to the skillet and cook until browned, 5-7 minutes. Then, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.
  • While the sausage is cooking, add the ricotta, parmesan and egg to a bowl. Whisk together and set aside.
  • Once the sausage is done, gather all of your prepared ingredients. Take out a casserole dish (I use 4.2 quart) and add a layer of the butternut squash to the bottom. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of butternut squash. Then, add a layer of the kale and sausage mixture. Then, add in a layer of ricotta mixture. Top with a layer of the butternut squash and then, top with all of the gruyere cheese.
  • Cover the casserole dish with tinfoil and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the butternut squash, it’s done. If you can’t, bake another 5 minutes.
  • After the 40 minutes of baking, take the dish out of the oven, remove the tinfoil top and immediately sprinkle with sage topping. Then, let rest for 5 minutes. After resting, carefully cut the lasagna into 6 equal portions.

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Anonymous says:
I LOVE this dish. I made this last night and it was a hit. I was a little nervous at first since there is no sauce it was going to be dry but it was not in the least bit. I substituted spinach for kale and i used 6 links of hot italian sausage (home made). its also very simple to make - i am only 23 and am not the best in the kitchen so if i can do it anybody can
Me Here says:
"This is REALLY good," said DH. I didn't have kale on hand, so I subbed a 10-oz package of baby spinach leaves. I looked for gruyere at the little grocery store, but no joy, not even in the deli section where they usually have it, so I used the Western Family Italian mix shredded cheese. Excellent! We love your recipes, Ally!
Anonymous says:
Made this tonight and it was fantastic! What are Lu's other 4 favorites? I think Lu and my husband have the same taste.
Karen says:
Lu is right this dish is amazing!
waddayameen says:
I tried this last night and was pleasantly pleased how it turned out. I never would have thought of the sage leaf trick, thank you for that one too. I'm very glad I have a very big sauce pan too or I'd never get all the kale it. Next time I'm going for a lot more sausage too. Thanks Bob
Glad it turned out well, Bob!
Karen says:
If you want to freeze this do you freeze before or after baking?
Alissa says:
First time writer :). Ali - your skills are so impressive. I've been trying to find ways to get my toddler to more eat veggies and this dish was a hit! She asked for a second helping! I've gifted the spiralizer more times than I can count and plan to give several for the holidays this year. It makes eating healthy fun. Thanks for all the great ideas and congrats on your perseverance and dedication to your weight loss journey.
Natalie says:
Ali, I came across another users comment and had the exact same problem when spiralizing my butternut squash. I had to hand twist the squash, my pieces kept getting stuck in the blade because they were too thick to fold when I was twisting and what pieces I did come out with were quite thick. Do you think this was a result of the butternut squash not being ripe enough or do you have any other suggestions? Thank you!
April says:
Delicious. I used a lean "hot italian" turkey sausage and almost doubled the Kale since it cooks down so much. I didn't have Gruyère so I just used a Romano to top. Next time I think I'll double the squash as well to increase the veggie-to-cheese/meat ratios (mine was kind of small). I love the comments about adding quinoa for some more substance. Will definitely try this! Oh, and this was my first recipe with the Spiralizer.. who knew vegetables could be so fun? :)
Angelina says:
Could this be made in a slow cooker? Trying to find a recipe to take to a work party where there isn't a stove...I really don't want to heat something up in a microwave either...Also...what are your top 5 spiralized recipes? :)
Caroline Mitchell says:
I made this last night and it was perfect! Everyone absolutely loved it. Thank you.
Sarah says:
This was my very first Inspiralized recipe--I made it the day my spiralizer arrived in the mail about a week ago. So delicious. It was also the first time I've ever fried sage leaves! (Note to self: draining on paper towels is absolutely necessary for crispness!) I spiralized a few smallish butternut squash and used the nice slices for the lasagna; I used the scraps and cores and ugly slices for soup the next day (with more fried sage!). I omitted the red pepper flakes and used hot Italian sausage instead of sweet. I also upped the kale, because kale. A wonderful dish that I would gladly take to a potluck or share with company. My husband loved it too. The only thing I wasn't sure about is the oven temperature...425 degrees seemed really high, so I cooked it at 375 with fine results. I'm excited to cook my way through your blog and book!
charity says:
Ha! Jersey Girl!! Love.
Nicole says:
I have seriously made this recipe 3 times in the past 10 days!!! This is my favorite spiralized recipe to date... and my fiancé totally agrees!!!
Ali Maffucci says:
Aw, yay!!! I'm sad that butternut squashes are going to be out of season, but luckily, I have a zucchini noodle version:
Nancy Kurul says:
This is my first major recipe with my Spiralizer. THANK YOU Ali, for this stupendous concoction! I love lasagna, and any major carb meal that involves cheese, and this was absolutely amazing! I wish I'd purchased the 4 blade Inspiralizer so that I'd know what your blade A, B, C, and D are, but I'm figuring things out on my 3 blade Spiralizer thanks to your descriptions. Being a cheese addict, I will confess I doubled the ricotta and the sausage/kale mixture as well. I think my squash was much too large - I still have more slices left over for another lasagna tomorrow!! I rate this a 10 thumbs up! PERFECT and I could use this for entertaining as well! SLURP. Off to have more now!
Judy Poss says:
Ali, I made this recipe tonight exactly as written. It is probably the most delicious dinner I have had in years including those from 5 star restaurants. I was worried about spiralizing the squash. I had to shop down the cheese and paid $10 for the Swiss version. Again, the best. Well worth the time and prep. Thank You, I'm blown away by how tasty vegies can be. I would rather have this than pasta lasagna.
Amber says:
I made this with a cashew cheese due to a milk allergy. I also can't handle fresh sage due to a medical condition, so I chopped fresh parsley and added it to the sausage/kale mixture just before assembly. My fiance and I both think it is delicious. It is VERY filling, although I'm not sure if that's from the squash or the cashew cheese
Catherine says:
I was scouring these comments in hopes of a dairy free option! Do you have a good recipe for cashew cheese?
Meaghan says:
Yes! Ali makes a great herbed cashew cheese. Here is the recipe:
Meaghan says:
We're so glad you loved the recipe, Amber!
Connie C says:
HI! TONIGHT I am cooking a four course spiralized meal for 12, featuring this recipe, which I plan to double. I did not pre-test the recipe, because it already sounds fabulous. I just wanted to double check... is it really made in a 4.2 QT casserole? My 9 x 13 is 2 qt... a 4 qt casserole would be like a small dutch oven! Please clarify the size of the dish needed as soon as possible! :))) Thanks a million. LOVE this site! ConnieC
Linda says:
Has anyone tried this recipe without the sausage to make it vegetarian? This recipe is bomb but I have several family members who are vegetarian and would like to change it up for family gatherings.
Stephanie says:
I've made it with vegetarian sausage or flavored Tempe. It worked great!
Rainey says:
Just found this recipe while looking to make the butternut squash, kale, and sausage lasagna at Houlihans. I'm so happy to have found one that looks almost the same! Its so wonderful! I can't wait to make yours. Thanks again!
Emily Stinson says:
Do you think it would work to make this a night ahead and leave in the fridge? Thanks, Emily
Dawn says:
I have and it was fine!
Erin says:
Hi. Love your blog and love the Inspiralizer! I'm making this recipe now and am having serious difficulty spiralizing the squash. I cut the squash in half as specified. When I go to spiralize, it works for a second and then the blade stops catching the squash. It just spins and nothing happens. I must be doing something wrong? Thanks!
Anonymous says:
Hi Erin, make sure your poke end is firmly poked in your squash otherwise it will spin on its own. Try trimming the end that was poked into and redoing it. It needs to be firmly in place!
Theresa Dudley says:
Very good recipe. I will definitely make it again.
Anonymous says:
I made exactly as the recipe stated and it was delicious. I made two, froze one. Thanks for the recipe!
amanda says:
I made this tonight and it was amazing. Of course, it's thursday, so the house is low on ingredients: ricotta was sour so I used greek yogurt instead, didnt have fresh sage, had leftover kombocha and butternut squash so it was a mixture of the two. Despite all this, it came out amazing. So delicious and Im sure if I made it exactly as is, it would be even better (I love crispy sage!). Cant wait to do it again. I will say, the gruyere is essential because that flavor on top is just amazing. Thanks Ali!
Meaghan says:
That's so fabulous! Great thinking. We're so glad you enjoyed the dish!
Susan says:
Just made this tonight after buying ingredients several times and just eating the sausage plain cause I was hungry. Two things: 1. I could spiralize the first 1/2 of the squash ok, but then it wouldn't go thru. I jammed the prongs deep into it and then the little crank threatened to break, so I sliced the rest. Not sure what happened. 2. My husband ate it. Yup. A Keeper.
Vanessa says:
Just got my spiralizer and can't wait to try this dish! It sounds a lot like another butternut recipe I love, but this is much more nutritious. I'll probably swap the kale for escarole (to make it a bit more like my other recipe) but otherwise sounds amazing! Hoping to try it this weekend.
kim says:
Anyone know what the Weight Watchers points are for one serving? Thanks!
Melanie says:
My parents gave my husband and I an Oxo spiralizer and your Inspriralized cookbook last Christmas. We have loved every recipe that I've made from it so far. This lasagna was an overwhelming winner with us. I couldn't believe how filling it was but did not contain nearly the amount of carbs as the pasta versions. We didn't even miss the pasta, it is that good!
Meaghan says:
That's so great to hear, Melanie! You're going to love making this recipe all fall and winter long!
Elizabeth Anderson says:
Can this dish be made and frozen for a later time? I’m a new mom and would like to make a few at a time if possible to save time cooking. Any tips for freezing this meal? Should I freeze after preparing the layers and before cooking? Or should I cook it for a bit then let it cool down and then freeze? Please let me know.
Meaghan says:
Great question, Elizabeth! You can freeze it fully cooked or uncooked. Just make sure to let it fully cool (either way) before freezing to avoid freezer crystals.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.