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Pumpkin Kale Lasagna


As you know, I take not liking a food as a challenge! Kale has never been a vegetable I like. I set out to find a way I can enjoy this super food and not just choke it down. I finally found a recipe I love it in!! This is a recipe I found on Pinterest, but you know me; I altered it a bit. 😉 This pumpkin kale lasagna is so rich and delicious and my family loves it! Even my kids give it a two thumbs up.


Ingredients

1 onion

4 cloves of garlic minced

3-4 c chopped kale

1/2 c white wine

10 leaves of fresh basil (you can use a tsp dried basil)

1 tsp salt

15 oz pure pumpkin purée

1 egg

15 oz ricotta

2 c shredded mozzarella

1/2 c Parmesan

2 c marinara

lasagna noodles


Sauté onion and garlic in a little olive oil. Add kale and cook down. Add wine and seasonings.

Combine pumpkin, egg, ricotta and mozarella (reserve 1/2 c for layering). Mix with kale mixture.


Assemble. Start with noodles, then pumpkin kale mixture, then marinara. Repeat about 3 times. Top with 1/2 c mozzarella and Parmesan.

Bake 350 covered 30 minutes. Uncover and broil a few minutes until golden brown.


This dish is great prepared ahead of time time and a great freezer meal!!💕


*Lasagna hack: Don’t cook the noodles. They will cook with the moisture from the mixture.

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