Preheat your oven to 400°F (200°C). Dice the butternut squash into small cubes, spread on a baking sheet, drizzle with olive oil and salt, and roast for 25-30 minutes.

In a large skillet over medium heat, add olive oil. Sauté onion for 3-4 minutes. Add garlic and continue for 1-2 minutes. Stir in kale and cook until wilted, about 5-7 minutes.

In a bowl, combine ricotta cheese with salt and pepper until smooth. Begin layering in a baking dish with béchamel, noodles, butternut squash, kale, ricotta, and mozzarella. Repeat layers, finishing with noodles and mozzarella.

Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes until cheese is bubbly and golden.

Let it cool for 10-15 minutes before serving to set the layers. Enjoy warm with a salad or bread.