White Skillet Lasagna with Butternut Squash and Kale

by Erin

Comfort food with some of you favorite fall flavors, all cooked in one pan. This white skillet lasagna will be your new favorite weeknight meal.

White Skillet Lasagna with Butternut Squash and Kale 3

I’m not even going to bother talking about the results of the election today. There’s too much discussion already and nothing is going to change the reality of what we woke up to this morning (or stayed up to witness). So let’s try to move on and hope for the best. In the meantime, it’s prime time for some comfort food and a giveaway, in the form of white skillet lasagna and REVERE cookware.

White Skillet Lasagna with Butternut Squash and Kale 2

Believe it or not, I’ve been cooking with the same set of inexpensive cookware since my third year of grad school, which was 2009 for those of you that don’t have my life memorized. Oh yea that means I’ve been using that very set all throughout the lifetime of this blog. Granted, I did supplement it with a couple of choice pans but I’ve been in the market for a better set that won’t break the bank for a little while now. So when REVERE offered to let me try their 10 Piece Stainless Steal Set I jumped on it. This particular set has a copper core which helps heat quickly and evenly. As an added bonus for those of us without a plethora of cabinet space, this set also features interlocking handles which mean you can stack them all up and put them in one little cabinet.

White Skillet Lasagna with Butternut Squash and Kale 1

But a pretty pan is only as good as the food it cooks. And I have to say, this pan is as good as any of my more “fancy” and expensive pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of the sage still exploding), and a lighter alfredo sauce made from milk and cream cheese. IDK about you, but I’ll be cozying up with a big bowl while the temperature continue to drop.

Don’t forget to enter to win two REVERE frying pans! Widget located at the end of this post.

White Skillet Lasagna with Butternut Squash and Kale 4

One year ago: Buffalo Chicken Enchiladas

Two years ago: Single Serving Deviled Eggs

Three years ago: Elvis Fluffernutter Rice Krispie Treats

Five years ago: Gluten-Free Peanut Butter Chocolate Bars


Serves 4-6


1 Tbsp olive oil

1 small sweet onion, diced

4 cloves garlic, minced

1 lb. butternut squash, peeled, seeded, and cubed (about 2 cups)

16 oz. can of vegetable broth

1 tsp salt, divided

1/2 tsp black pepper, divided

1/4 tsp ground nutmeg

2 cups milk

3 oz. cream cheese

2 Tbsp freshly chopped sage, plus more for garnish

1 tsp freshly chopped thyme

3 cups (about 8 oz.) small shell or elbow pasta (I used cavatappi)

1 cup ricotta cheese

2 lightly packed cups chopped kale

1-1/4 cup shredded mozzarella, divided

1/2 cup shredded parmesan cheese, plus more for serving


  1. In a large, oven-proof skillet over medium heat, add the olive oil (I used the REVERE 3-quart sauté pan). Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add squash with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to coat well and add in 1/3 cup of broth. Cover and cook until softened, about 10-12 minutes.
  2. Once soft, stir in the rest of the broth, milk, cream cheese, sage, thyme, and the rest of the salt and pepper. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile, preheat the broiler.
  3. Stir in ricotta (or cottage) cheese and kale and cook, covered, 5 more minutes. Remove from heat and stir in 1 cup of the mozzarella and 1/4 cup of the parmesan. Sprinkle with remaining mozzarella and parmesan, put whole sage leaves on top, and place under broiler (without lid) for 1-2 minutes or until lightly golden. Serve topped with more parmesan cheese if desired.

Source: Adapted from my Skillet Lasagna and Guiltless Fettucine Alfredo.

Disclosure: I was provided with the REVERE 10 Piece Stainless Steel Set from World Kitchen by 3rd Floor Social. I was compensated for this post but all thoughts and opinions are my own. Giveaway sponsored by 3rdFloorSocial & World Kitchen.

Giveaway Prize (MSRP $59.99): 2-Piece Stainless Steel Frying Pan Starter Set (8-inch and 10-inch fry pan)

a Rafflecopter giveaway


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Susan January 4, 2017 - 11:26 pm

Tried this again tonight, using my new Lodge, enameled cast iron 3.6 qt. covered casserole – which can go under the broiler – and it turned out really well. I have to agree that this dish does turn out much nicer when browned under the broiler.

Susan November 18, 2016 - 11:40 pm

I always offer to clean up my disasters. And I often do at least some of the clean-up while cooking – left over for being single until I was 63. I’m sure it would be good for Bob to have to do some cleanup…

Susan November 18, 2016 - 11:47 am

Erin, your answer made me chuckle. I don’t mind at all having an extra pan to wash – because when I cook my husband does the dishes… ???? The baking dish is a great idea. Thanks.

spiffycookie November 18, 2016 - 9:15 pm

Hahaha nice! That’s supposed to be the rule in our house but I have such a habit of cleaning while I cook from years of cooking in tiny apartment kitchen that I tend to do most of it. Plus I make such a disaster sometimes I feel bad.

Susan November 17, 2016 - 11:30 pm

Finally got to make this for dinner tonight, and it was a hit with both of us. It’s a real compliment when my husband enjoys a dish immediately, as he did this one. I skipped putting it under the broiler because I’m not certain that my cookware would survive that. I’m sure that would have added yet another note of wonderful flavor. I’ll have to get yet another piece of cookware to do that (and then find a place to keep it). In the meantime we’ll enjoy it as I made it tonight.

spiffycookie November 18, 2016 - 7:59 am

Yay loved hearing this! As for the broiler, you could always transfer it to a baking dish if you don’t mind washing an extra pan.

janetfaye November 15, 2016 - 1:41 pm

My favorite one pan recipe is is broccoli and cheese omelet.

Jessica To November 14, 2016 - 3:45 pm

My favorite is a sausage and egg omelet.

David November 14, 2016 - 2:18 pm

My favorite are home fires. I like to cook some bacon and then use the grease from the bacon to cook the potatoes.

Stephanie Phelps November 14, 2016 - 4:53 am

I love to make Sausage and Cabbage. So quick but oh so good!

Ellie November 13, 2016 - 11:01 pm

Chili-cheese-mac is my favorite.

Cheryl B November 13, 2016 - 4:02 pm

I like to make a beef stir fry.

James November 12, 2016 - 4:31 pm

Fried chicken with cream of mushroom soup to make a gravy is my favorite and served with mashed potatoes.

Bethany November 11, 2016 - 1:26 pm

Favorite one-pan recipe? Pancakes. But this lasagna looks delicious too!

Lissa November 10, 2016 - 11:05 pm

My favorite is Beef & Mushroom Stroganoff. It’s also a family favorite so we have it a few times a month.

Elle November 10, 2016 - 3:16 pm

I love to make salmon with cooked peppers and onions and salsa all mixed together in a pan.

carol clark November 10, 2016 - 1:23 am

i like making a roast one pan throw everything in and and omeltte

Lauren November 9, 2016 - 10:30 pm

I like chicken stir fry.

Latanya November 9, 2016 - 9:36 pm

I like making a corn, red onion, and bacon in one pan.

Leslie November 9, 2016 - 7:29 pm

My favorite 1 pan recipe is almost any kind of soup. If I sautee the veggies in my big Dutch oven, then add the meat and broth to that, it takes just 1 pot.

Susan November 9, 2016 - 11:02 am

This sounds like just the kind of comfort we need after this election. I don’t get to make this for dinner tonight because it’s not my week to cook (I really do enjoy the cooking vacations, though). But I definitely want to try it, and I don’t think the need for comfort will go away any time soon… Fortunately we have our park that we volunteer at, and we’re going to go out there today just to absorb some of its restorative atmosphere (we can do “recon” any time we want, one of the perks of volunteering).

spiffycookie November 9, 2016 - 12:47 pm

Being in nature would be nice right now.


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