Pumpkin + Goat Cheese Got Married

January 17, 2013

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When I told Matt I had a vision to use up the excessive amounts of pumpkin and goat cheese in our fridge in a lasagna dish, he admitted he was skeptical. He imagined a liquidy soup of noodles. But I wanted to try it anyways because I couldn’t get the flavor combination out of my mind. [Karen made stuffed shells with her homemade goat cheese – that’s on our list next time!]

Would you believe this is the first time I have ever made lasagna!? I’ve always been fearful of cutting into a casserole with crunchy noodles in the middle. Or like Matt said, pulling a liquidy layered mess our of the oven. Stove-top recipes are more my style. But I bought these no boil noodles about 3 months ago hoping they would give me the confidence to make a lasagna, and they did not disappoint.

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This was a piece of cake to make. Just cook your kale, shred your cheese and assemble!

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After 35 minutes in the oven, everything came together like so:

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Pumpkin Goat Cheese & Kale Lasagna

Keywords: bake casserole vegetarian kale pumpkin cheese

Ingredients (2-3 servings)

  • 4-5 no-boil lasagna noodles (1/3 of a package) or traditional noodles, pre-cooked
  • 1.5 cups canned pumpkin
  • 1/2 tsp chili powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp kosher salt
  • 4 ounces goat cheese
  • 1 big head kale, trimmed and washed
  • 2 cups shredded fontina or other meltable cheese

Instructions

  • Preheat oven to 375*.
  • Mix seasonings into pumpkin.
  • Steam-cook kale until wilted and tender.
  • Spread a thin layer of pumpkin on the bottom of a small casserole dish
  • Place 2 lasagna noodles in into dish, and fill in the gaps with broken pieces
  • Spread on pumpkin layer followed by a layer of crumbled (or spread if yours is extra soft) goat cheese, followed by a layer of kale and then a layer of fontina.
  • Repeat a second stack with another round of noodles, pumpkin, goat cheese, kale and fontina.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake for 10 minutes longer.

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The recipe made just enough for two people plus a small lunch portion for later. Extra kale served on the side!

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Mazen loved it : )

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{ 85 comments… read them below or add one }

1 Katie @ Peace Love & Oats January 17, 2013 at 9:28 am

Um, I wouldn’t be skeptical, that sounds delicious! I love pumpkin and goat cheese and it sounds good together!

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2 Ashley @ My Food 'N' Fitness Diaries January 17, 2013 at 9:29 am

Oh wow – this sounds delicious! Pumpkin + goat cheese are easily two of my favorite foods, so I’m loving the combo. I was intimidated by lasagna for the longest time too, but it ended up not being too bad. Can’t wait to try this version out!

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3 Lindsey @ Pas de Deux January 17, 2013 at 9:41 am

I love the title of this post–too cute! Lasagna is definitely on my “to make” list. I wish Del liked pumpkin, because this sounds SO good… but maybe I’ll take the idea of goat cheese in lasagna and riff on your recipe :-)

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4 Lisa January 17, 2013 at 9:42 am

I wasnt sure if you were going to blog today so I was all excited when the new post popped up! Pumpkin and goat cheese go so well together! Will try this!

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5 Meredith January 17, 2013 at 9:46 am

I’ve yet to work up the courage to try kale … maybe if I just thought of it as spinach’s cousin? It does look tasty in your lasagna, though!

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6 Matt January 17, 2013 at 12:36 pm

Kale is spinach’s older, wiser sister

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7 Paula January 17, 2013 at 4:35 pm

Since you grow your own greens and like them so much you should look for Tendergreen seeds. They are a cross between Mustard greens and spinach and are wonderful. They grow fast, cook fast and taste almost like spinach but not as strong. They are a good spring or fall green. Just butting in because I am addicted to gardening and want everyone else to be the same.

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8 Kerry @ Totes My Oats January 17, 2013 at 9:54 am

This sounds like a great flavor combination! Looks amazing, too!

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9 Susan H. @ The Food Allergy Chronicles January 17, 2013 at 9:58 am

What an interesting flavour combination! I can totally envision the flavours together…very creative! :)

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10 rebecca @ blueberry smiles January 17, 2013 at 10:04 am

YUM! That recipe sounds like a way to get people who don’t love kale to eat kale!

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11 Vivi January 17, 2013 at 10:14 am

looks delicious!

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12 Lauren January 17, 2013 at 10:17 am

Pumpkin and goat cheese is a beautiful marriage! This looks outstanding!

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13 Hope @ With A Side Of Hope January 17, 2013 at 10:21 am

This lasagna sounds and looks amazing! I am a huge fan of lasagna and pumpkin so putting both together sounds like a winner in my book :)

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14 Carly @ Snack Therapy January 17, 2013 at 10:36 am

Haha, count on Kath to whip up the healthiest lasagna I’ve ever seen :). I love the idea of the creamy pumpkin with the tart goat cheese cutting through. I definitely need an invite to the pumpkin + goat cheese wedding.

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15 Jennifer January 17, 2013 at 10:44 am

Wow…I would never have thought to put those ingredients together. It looks delicious!

What a nice picture of you and Mazen. I’m willing to bet money that he’ll be getting teeth soon. I see him gnawing on his finger. :)

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16 Jola January 17, 2013 at 10:44 am

This lasagna sounds so good! I’m a big lasagna-fan and it’s one of our family’s traditional lazy-weekend meals.

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17 Liv @ Life as Liv January 17, 2013 at 10:48 am

Love the idea of adding pumpkin and kale to lasagna!!

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18 Sandi January 17, 2013 at 11:01 am

I sooo appreciate your endearment to pumpkin, even after the holidays. My kind of blogger ;)

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19 kalli January 17, 2013 at 11:04 am

this looks incredible! i am making this!

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20 Erika January 17, 2013 at 11:06 am

What about your “Best Vegetable Lasagna” recipe!? You made that! I know this because I make it fairly often. :) This recipe look great.. thanks!

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21 KathEats January 17, 2013 at 11:08 am

It’s Karen’s recipe! We’ve made it together but not on my own

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22 Lynn @ the actor's diet January 17, 2013 at 11:07 am

Congrats on your first lasagna!!!

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23 sara January 17, 2013 at 11:07 am

Congrats on conquering your hesitations on lasagna! It really is a great and inexpensive dish for two (since it makes enough for dinner and then lunch the next day). I’ve usually do spinach in mine, but I think next time I will try it with kale.

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24 Anele @ Success Along the Weigh January 17, 2013 at 11:12 am

Of course the first time you make lasagna it’s something super deliciously awesome like you’re been making it for years!

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25 Judy January 17, 2013 at 11:27 am

You can do this without the no-boil noodles! Add 1/2 cup of water around the edges and cover with foil. Cook for 45 minutes. Lasagna is so much more enjoyable to make now that I don’t have to boil the noodles first or pay extra for the no-boil kind!

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26 Kelly K January 17, 2013 at 12:51 pm

I was about to say the same thing! My mom taught me that trick – except we use wine and only about 1/4 cup – and I have never had anything but perfect noodles and very little liquid at the bottom. The wine adds so much flavor, too.

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27 KathEats January 17, 2013 at 12:56 pm

oooo love the wine idea!

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28 Karlee February 8, 2013 at 6:03 pm

white or red?

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29 tamra January 18, 2013 at 9:21 am

yup, we use regular noodles with water around the edges… works perfectly every time! Haven’t tried the wine idea, but will soon!

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30 Hayley @ Running on Pumpkin January 17, 2013 at 11:30 am

Pumpkin and goat cheese are probably my two favorite foods. This looks absolutely amazing!!! I have also never made lasagna but would give it a try with those two flavors!

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31 Tabitha (From Single to Married) January 17, 2013 at 11:32 am

You’re so brave! :) I’m glad it turned out well, although I’m a firm believer that you can’t go wrong with pumpkin!

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32 Gaby January 17, 2013 at 12:11 pm

I appreciate all the veggie recipes you post as they give me ideas for my vegan/vegetarian brother. I’ll have to try out this lasagna!

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33 Annette @FitnessPerks January 17, 2013 at 12:39 pm

That actually sounds quite good!

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34 Michele January 17, 2013 at 1:29 pm

I have a can of pumpkin that I’ve been meaning to use and this recipe sounds perfect and simple.
Can’t wait to cook this up! Thank you!

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35 Amy Wiginton January 17, 2013 at 1:38 pm

Kath- YOU look beautiful and so happy :) Being a mom suits you very well. You are adorable!

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36 Maria Tadic January 17, 2013 at 1:50 pm

This sounds awesome. Plus pumpkin and goat cheese are my some of my fav ingredients! I definitely want to try this!

PS: Your little baby is SO cute…just adorable!

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37 Kristen @ Change of Pace January 17, 2013 at 1:51 pm

Looks amazing! Love the idea of pumpkin and goat cheese getting married. I would totally come to their wedding ;)

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38 Averie @ Averie Cooks January 17, 2013 at 1:55 pm

Love everything about this AND it’s always nice when you can use up odds & ends and clear out some space!

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39 Shel@PeachyPalate January 17, 2013 at 2:09 pm

LOVE pumpkin lasagna, so much better than anything tomato sauce based!

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40 Ella P January 18, 2013 at 3:53 am

I do agree, the taste of “green lasagne” (as Italians call them whan done with greens, without tomato sauce) is somehow more subtle and sofisticated. In Italy they have a classic: lasagne spinaci e ricotta (spinach and ricotta cheese). This version is a wonderful new melodia.

The last picture of you Kath&Cutie Pie is is is…. mmh… hard to find the word… :)

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41 Amanda @ Once Upon a Recipe January 17, 2013 at 2:12 pm

This lasagna looks SO good. I love the combination of flavors! And honestly, what doesn’t taste better with goat cheese?

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42 Ana January 17, 2013 at 2:14 pm

Pumpkin goes super well with goat cheese, I love the combo! (also like goat cheese with butter ut squash puree, yum!) It also makes for great pasta sauce!
The lasagna looks absolutely delicious, I will try that at home!
And Kath, would you share the homemade goat cheese recipe/method?? I love goat cheese, have made my own goat yogurt and even some cow’s milk cheese, but never goat cheese. I would love to try making it myself!
Thanks
Ana!

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43 KathEats January 17, 2013 at 2:21 pm

Yes the next time we make it I’ll take pictures

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44 Eileen January 17, 2013 at 2:19 pm

Mazen is such a little pumpkin himself! Makes me miss that stage …

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45 Anna @ On Anna's Plate January 17, 2013 at 3:05 pm

I love pasta dishes that include pumpkin or butternut squash– so tasty! Looks great!

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46 Sara @ fitcupcaker January 17, 2013 at 3:05 pm

Yum, that looks AMAZing!

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47 lorie January 17, 2013 at 3:37 pm

Kath-
You look radiant with Mazen! Absolutely beautiful. And,I don’t often comment,but just wanted to say that I love your new blogging style! I look forward to more recipes and more fun posts!!

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48 Rachel @ Personality Crafts January 17, 2013 at 4:36 pm

YUM, that looks great! And so do you and Mazen. :)

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49 Katy January 17, 2013 at 4:47 pm

Pumpkin and goats cheese is a favourite of mine on pizza, roasted pumpkin and goats cheese over a base that has had fig jam spread OMG so good. And I always use fresh lasagne sheets so you know they always cook, and personally I always think taste nicer.

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50 Liz @ Tip Top Shape January 17, 2013 at 4:56 pm

There is nothing about this lasagna that does not sound delicious. I’m glad it turned out!

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51 Elizabeth January 17, 2013 at 5:00 pm

Giada has a great butternut squash recipe for which I have subbed pumpkin before if you need a similar recipe

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52 Cathy January 17, 2013 at 5:27 pm

Lovely pic of you and Mazen. Lasagna sounds delish!!

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53 Katie @ SkinnyMinnieMoves January 17, 2013 at 5:49 pm

Goat cheese is the best thing ever. Never again have I used pizza cheese when making a pizza. bye bye mozarella. goat cheese for me!

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54 robin January 17, 2013 at 5:54 pm

So glad you did not give up blogging completely, Mazen sure is a sweet heart!

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55 Audrey Adams January 17, 2013 at 6:48 pm

So going to make this soon. That looks beyond delicious!

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56 Danya Espinosa January 17, 2013 at 7:11 pm

This looks so delicious! I may have to make room for it on our menu this week. Thanks for another great, healthy recipe.

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57 Kavi January 17, 2013 at 7:13 pm

I was definitely surprised that you’ve never made lasagna before! It’s such an easy and adaptable dish… much like your favorite oatmeal!

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58 Diana January 17, 2013 at 7:34 pm

Love this idea… I just discovered your blog (years too late, perhaps?) and your homage to oatmeal. My boys (3 & 6) have eaten a new take on the old standby everyday for the last two weeks. YUM!

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59 Carley@OptimisticHealth January 17, 2013 at 8:16 pm

Oh my gosh!! Looks so good!

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60 Micaela January 17, 2013 at 8:47 pm

Use fresh lasagne sheets – extra deliciousness + no fear of crunchiness!! :)

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61 Kate January 17, 2013 at 8:53 pm

This sounds great! Just one question, what size dish are you using?

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62 KathEats January 18, 2013 at 12:56 pm

Sorry my tape measure and baking dishes are on different floors of the house!

It’s a 6 x 9.5″ dish

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63 Ellen M. Gregg January 17, 2013 at 9:22 pm

I’m so excited to Veganize (new word alert) this! :-)

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64 Krista January 17, 2013 at 9:22 pm

Wow! This is three of my favorite things all together in one ooey gooey dish! Sounds amazing! I’ll have to put this on the “to make” list! Thanks!

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65 Alyssa January 17, 2013 at 9:29 pm

That looks scrumptious!

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66 Charlotte January 17, 2013 at 10:09 pm

This recipe looks a-mazen! Hehe. It looks like you are doing a fabulous job of being a momma and still fitting in time to cook healthy and delicious dinners. Great work Kath, you never stop inspiring the rest of us :)

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67 Michele Sparrow January 17, 2013 at 11:06 pm

This looks tasty, Kath! When I make lasagna for my family, I also use no bake noodles, but instead of using the hard ones, we use the fresh ones that are totally soft, like bread dough. They are fantastic and the result is simply a cut above anything else, even cooked, dry noodles. You should try them sometime. Our Whole Foods carries them, although off the top of my head, I can’t tell you the brand.

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68 KathEats January 17, 2013 at 11:31 pm

I love fresh pasta… Sounds good!

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69 Madison January 18, 2013 at 6:47 am

What a beautiful marriage! :)

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70 Christina January 18, 2013 at 8:56 am

Whipped this up last night. Very good, even the hubby liked it. I particularly liked how the top layer of kale got slightly crispy by baking uncovered the final 10 mins, and the fontina was a great choice versus the typical mozzarella. Thanks for the great recipe. Keep ‘em coming!

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71 Kim January 18, 2013 at 11:44 am

I made a grilled cheese version of your lasagna last night. Pumpkin, sauteed greens, and goat cheese all between two pieces of perfectly toasted bread. Warm, gooey, and crunchy all at the same time. Your recipe was such an inspiration…thanks!

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72 Tarynkay January 18, 2013 at 12:02 pm

Is Mazen starting solids already? I feel like he was just born yesterday! It does look like a great first food for a baby. We fed our son whatever we were eating, too, though we didn’t start solids till he was six months. We do have friends who started their babies on food earlier, though, they are all doing great as well.

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73 KathEats January 18, 2013 at 12:04 pm

Oh no, not yet. I just meant the excitement of it : )

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74 Ilane January 18, 2013 at 8:46 pm

I love love love seeing your meals and recipes!
You and Mazen are sooooo cute!!!

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75 Sara @ sarasmiles January 21, 2013 at 12:29 pm

I don’t normally like lasagna, but this sounds amazing! Anything with goat cheese…throw pumpkin into the mix and i’m sold!

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76 Olivia January 23, 2013 at 11:27 am

Is there any way you could make it so that your recipes can be downloaded as PDFs?

I bookmarked this one but I just thought about how chaotic it would get to bookmark all the recipes I wanted vs just downloading them and placing them into a folder =)

Only of course if it’s an easy task for u!

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77 KathEats January 23, 2013 at 2:13 pm

Unfortunately I’m not quite sure how to do that (without doing it for each and every recipe) but if you look on my Recipage, you’ll see the option to print or email a recipe – perhaps you could create an email folder for ones and send them to yourself?

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78 Elyse January 23, 2013 at 11:50 am

I made this last night (subbing sweet potatoes for the pumpkin and added in some caramelized onions) and it was AMAZING! MY friend and I loved it, so thank you so much for posting!

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79 Deb January 29, 2013 at 7:48 am

I made this last week and reheated leftovers each night for dinner. It was delicious!!! Thanks so much for sharing the recipe, Kath!! :-)

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80 Karlee February 1, 2013 at 3:56 pm

I made this last night and it was so delicious on a bitter cold winter night. I used a smoked cheddar instead of fontina and cayenne instead of chili powder, plus lots of garlic powder, mmmm!

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81 Elise February 5, 2013 at 10:42 am

I saw this about 2 weeks ago and have been dreaming if it. I made it last night but didn’t tell my family what was in it. Everyone liked it but especially my 6 year old who went back for seconds! So great! Thank you.

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82 Christina February 6, 2013 at 1:42 pm

This lasagna was so tasty! I doubled it and have been eating leftovers for lunch. Great recipe. Thanks for sharing!

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83 Steph @321delish February 6, 2013 at 10:04 pm

Made this tonight and it was outta control! I made a few additions- mushrooms and my cheese of choice where goat cheese, mozzarella, and Publix’s Leek and morrell mushroom jack cheese. I want to eat the whole thing!
Thanks for the recipe!

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84 Marit September 8, 2013 at 11:20 pm

Perfect timing for you to guest post on The Fitnessista! Bookmarking this recipe for a fall dinner.

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85 Gwen October 4, 2013 at 1:56 pm

I just had to say how much we enjoyed this recipe! I made it last night for my husband and myself, and it was a hit, thanks!

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