Pumpkin Kale Lasagna

I haven’t made lasagna in a really long time, but I got inspiration from a can of pumpkin (as weird as that might sound).

What I used aren’t the most common ingredients, but you could pretty much use anything in lasagna. It can be as simple or complex as you like.

So I had 5 different components:

  1. Tomato sauce (I used premade vodka sauce that I really like)
  2. Lasagna noodles (mine had to be boiled first but you could use no-boil noodles if those are available)
  3. Vegetables (sautéed onion, garlic, kale and grated zucchini)
  4. Ricotta mixture (ricotta cheese, pumpkin puree, egg, salt, pepper, nutmeg, chili flakes, oregano, basil)
  5. Shredded cheese

Assembly is pretty much just layering all the components. It’s very important to put sauce at the bottom of the pan to avoid anything from sticking. Then it’s noodles, half of the vegetables, half of the ricotta mixture, some shredded cheese, and more tomato sauce. Then do all those layers one more time. I finished off with one more layer of noodles, sauce and cheese on top. I ended up having a lot of extra noodles because I wasn’t sure how much I’d need and I boiled the entire box (I used about 10 noodles and that was in a 9×13 pan).

I cooked it in a 375 oven for about 30 minutes, just until everything was fully cooked and the cheese was bubbly.

One suggestion is that once you take it out of the oven, make sure it rests for a good 15 minutes. It really helps to make sure everything is set and it’s easier to serve.


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