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Pumpkin Kale Lasagna

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A creamy, vegetarian lasagna featuring pumpkin ricotta and garlicky kale, perfect for a cozy fall main course or holiday gathering.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kale, stems removed and chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 12 lasagna noodles
  • 1 (24 ounce) jar marinara sauce
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add kale and cook until wilted, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant. Remove from heat.
  3. In a medium bowl, combine pumpkin puree, ricotta cheese, egg, 1/2 cup Parmesan cheese, nutmeg, salt, and pepper. Stir until well combined.
  4. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
  5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  6. Arrange 3 lasagna noodles over the sauce.
  7. Spread half of the pumpkin ricotta mixture over the noodles.
  8. Top with half of the kale and garlic mixture.
  9. Spoon about 1/3 of the remaining marinara sauce over the kale.
  10. Sprinkle with 1/2 cup of mozzarella cheese.
  11. Repeat the layers: 3 noodles, remaining pumpkin ricotta, remaining kale, another 1/3 of the marinara sauce, and 1/2 cup mozzarella cheese.
  12. Top with the final 3 noodles, the remaining marinara sauce, the remaining mozzarella cheese, and a sprinkle of Parmesan cheese.
  13. Cover the baking dish with foil.
  14. Bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
  15. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna up to the point of baking. Cover tightly and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time.
  • To freeze, assemble and bake as directed. Let cool completely, then cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
  • Serve with a simple green salad and crusty bread for a complete meal.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-kale-lasagna/