Pasta-less Potato Butternut and Kale Lasagna

The purists will argue that this shouldn’t be called a lasagna, however the thin layers of potato make an excellent alternative to the pasta in this lovely vegetable dish.

Pasta-less Potato Butternut and Kale Lasagna

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Course: Vegetarian
Author: The Cook


  • 3 medium Coliban potatoes, peeled and sliced thinly lengthwise
  • 3 cups diced butternut
  • olive oil
  • 1 clove garlic, grated or minced
  • 3 cups finely chopped kale
  • 425 g ricotta cheese
  • 1 egg
  • ½ teaspoon garlic powder
  • salt
  • freshly cracked black pepper
  • pinch chilli flakes (red pepper flakes)
  • 150 g Perfect Melt 3 Cheese Blend or Italian Blend Cheese


  • Place a large pot of salted water over high heat and bring to a boil. Preheat the oven to 200°C. Prepare a baking sheet by lining with foil. Prepare an 20 cm x 20 cm baking dish by oiling or spraying with non-stick spray. Set aside.
  • On the baking sheet, toss diced butternut squash with a drizzle of olive oil and a sprinkle of salt, and roast for about 20 - 25 minutes or until the butternut is tender and some pieces begin to brown. Remove from the oven and set aside.
  • While the squash roasts, add the potato slices to the boiling water and cook for about 5 minutes or until just slightly tender. <em>(Try not to overcook or they will fall apart.)</em> Drain carefully and set aside.
  • Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic clove and cook for about a minute. Add chopped kale and cook for about 2 minutes.
  • Add the roasted butternut squash to the pan and lightly mash the mixture together. Cook for another minute, then set aside.
  • In a medium bowl, stir together ricotta cheese, egg, garlic powder, salt, pepper and red pepper flakes until smooth.

To build the lasagna dish

  • Place about 6 pieces of par-boiled potato slices <em>(depending on the size of potatoes used)</em> on the bottom of the oiled baking dish, slightly overlapping each slice the way you would lasagna noodles to create the first layer. Spread about half of the kale/squash mixture onto the base; pour about half of the ricotta mixture on top, then top with about ⅓ of the shaved cheese.
  • Using 6 more potato slices, create the next layer by placing overlapping slices on top of the filling and pressing down lightly. Repeat the process, spreading the other half of the kale mixture, cheese mixture and shaved cheese over the second layer.
  • Place the final layer of overlapping potato slices on top, pressing down lightly. Sprinkle with remaining shaved cheese.
  • Cover the dish with foil and bake at 200°C for about 45 minutes. In the last 10 minutes of cooking, remove the foil to allow the cheese on top to melt and brown. <em>(If it needs extra browning, turn oven to grill and brown the cheese — just be careful not to burn.)</em>
  • Remove from oven and allow to cool about 20 minutes before slicing to allow the layers to settle.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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