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.
This was a piece of cake to make. Just cook your kale, shred your cheese and assemble!
After 35 minutes in the oven, everything came together like so:
Pumpkin Goat Cheese & Kale Lasagna
- 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
- 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.
The recipe made just enough for two people plus a small lunch portion for later. Extra kale served on the side!
Mazen loved it : )