• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Instagram
  • Facebook
  • Pinterest
  • YouTube
Search
  • About
    • Contact
    • Press
  • Recipes
    • All Recipes
    • Oatmeal Recipes
    • Smoothie Recipes
    • Salad Recipes
    • 100 Oatmeal Recipes + Whipped Banana Oatmeal
    • The Best Overnight Oats Recipes
    • Smoothie In A Bowl
  • Nutrition
    • Top 10 Nutrition Posts
    • Healthy Mindset
    • Real Food
    • Weight Change
    • Becoming A Registered Dietitian
  • Home
    • Free Workshop
    • Digital Clutter Course
    • Shop Our Home
    • How To Declutter Your Kitchen Cabinets
    • Kitchen Organization Accessories
    • 5 Tips for Keeping a Clean House with Kids
  • Beauty
    • My Beauty Routine
    • My Top 10 Favorite Beautycounter Products
    • Products For Brighter Skin
    • How to Apply Skincare in the Right Order
    • Anti-Aging Line Review
    • Safer Sunscreen
  • Kids
    • Mazen’s Birth Story
    • Birch’s Birth Story
    • Baby Food Favorites
    • My Kids’ Favorite Toys
  • Life
    • Fitness
    • Wedding
    • Charlottesville
    • Travel
    • Shop
  • Freebies

Kath Eats logo

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
Search
  • About
    • Contact
    • Press
  • Recipes
    • All Recipes
    • Oatmeal Recipes
    • Smoothie Recipes
    • Salad Recipes
    • 100 Oatmeal Recipes + Whipped Banana Oatmeal
    • The Best Overnight Oats Recipes
    • Smoothie In A Bowl
  • Nutrition
    • Top 10 Nutrition Posts
    • Healthy Mindset
    • Real Food
    • Weight Change
    • Becoming A Registered Dietitian
  • Home
    • Free Workshop
    • Digital Clutter Course
    • Shop Our Home
    • How To Declutter Your Kitchen Cabinets
    • Kitchen Organization Accessories
    • 5 Tips for Keeping a Clean House with Kids
  • Beauty
    • My Beauty Routine
    • My Top 10 Favorite Beautycounter Products
    • Products For Brighter Skin
    • How to Apply Skincare in the Right Order
    • Anti-Aging Line Review
    • Safer Sunscreen
  • Kids
    • Mazen’s Birth Story
    • Birch’s Birth Story
    • Baby Food Favorites
    • My Kids’ Favorite Toys
  • Life
    • Fitness
    • Wedding
    • Charlottesville
    • Travel
    • Shop
  • Freebies
You are here: Home / Recipes / Pumpkin Goat Cheese & Kale Lasagna

November 12, 2020

Pumpkin Goat Cheese & Kale Lasagna

I’m bringing back an updated and refreshed version of one of my favorite KERF recipes: Pumpkin, Goat Cheese & Kale Lasagna! This combination of flavors is non-traditional and will knock your socks off with this easy vegetarian recipe.

pumpkin goat cheese and kale lasagna on a plate this !

Pumpkin, Goat Cheese & Kale Lasagna Recipe

This is one of my all-time favorite KERF recipes!

pumpkin, goat cheese and kale lasagna in a yellow casserole dish

And I know it is some of yours because you guys tell me you make it over and over again. I thought it was time for a refresh, so I gave this recipe a few tweaks (to serve more than two) and a sparkly new photoshoot. 

We enjoyed this lasagna while my parents were visiting, and they gave it two thumbs up!

kale lasagna with a wooden spoon and serving on a white plate with napkin

Lasagna with a twist

This twist on classic lasagna features some of my very favorite superfood ingredients.

Tomato Sauce –> Pumpkin

Think of the pumpkin mixture as the “tomato sauce.” About 2 cups of sweet potato would work here too!

kale and pumpkin in a casserole dish with no boil noodles on the side

Ricotta –> Goat Cheese 

You can either sprinkle your goat cheese throughout the layers or put it as one thick layer in the middle (that’s what I did!)

kale and goat cheese layer in a yellow casserole dish with a hand sprinkling shredded cheese

Spinach –> Kale

Fresh curly kale full of fiber! I used half a giant bag of pre-shredded kale, about six ounces. You’ll want to pick out the stems and wilt it in a skillet with some garlic before you begin the layering process. You can also use baby spinach here too – use more if you do! 

Combine those ingredients with spices, shredded cheese, and no-boil lasagna noodles and you have yourself one easy and unique all-in-one dish! 

kale lasagna with pumpkin and goat cheese

How To Assemble Your Pumpkin, Goat Cheese & Kale Lasagna

Gather ingredients.

ingredients for kale lasagna - bag of chopped kale, no boil noodles, goat cheese, italian blend and canned pumpkin

Mix spices into your canned pumpkin. 

Use a little more or less depending on your preferences. 

pumpkin with spices in a white mixing bowl

Wilt kale in a skillet.

Use some olive oil and add water to steam halfway through. Add minced garlic in the last few minutes for a bit of extra flavor. 

kale wilting in a skillet

Ready to assemble!

cooked and prepped ingredients for kale lasagna ready to assemble

Assemble your layers!

Start with pumpkin on the bottom as you would sauce. Then put noodles on top. 

pumpkin and no boil noodles in a yellow casserole dish

Add more layers.

Add more pumpkin, then kale, then goat cheese, then cheese. Repeat. The order doesn’t matter all that much as long as you’re varying ingredients as you go. End with the last bit of kale and shredded cheese on top. Add more cheese if you like a really cheesy lasagna! Make sure to spread your toppings edge to edge over the noodles so they have a chance to soak up the moisture and cook. Otherwise you’ll get crispy corners!

lasagna noodles on top of cheese and pumpkin

cheese and goat cheese layers of casserole

kale and pumpkin layers of kale lasagna

final top layer of kale lasagna

Bake for 25 minutes covered with foil

kale lasagna with tin foil

Remove foil and bake for 10 minutes more.

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

kale lasagna with cheese right out of oven

Serves 4-6 people!

pumpkin goat cheese and kale lasagna on a plate

pumpkin, goat cheese and kale lasagna in a yellow casserole dish
Print Pin
5 from 2 votes

Pumpkin, Goat Cheese & Kale Lasagna

This super easy lasagna recipe is vegetarian and full of cheesy flavor. It's also packed with superfoods kale and pumpkin. Try it with mashed sweet potato, other greens or alternative cheeses!
Course Dinner, Entree
Cuisine American
Keyword goat cheese, kale, lasagna, pumpkin
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Kath Younger

Equipment

  • 9 x 13 baking dish

Ingredients

  • 8 ounces no-boil lasagna noodles 1/2 of a 16 ounce package or traditional noodles, pre-cooked
  • 1 can canned pumpkin Or 1.75 cups
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 10 grinds black pepper
  • 4 ounces goat cheese
  • 6 ounces trimmed kale Or one large head, trimmed and washed
  • 2 cloves garlic minced or pressed
  • 2-3 cups shredded Italian cheese blend Use more if you like a lot of cheese!

Instructions

  • Preheat oven to 375 degrees.
  • Mix seasonings into pumpkin.
  • Steam kale in a large skillet until wilted and tender. Add garlic and saute for a few minutes, until cooked.
  • Spread a thin layer of pumpkin on the bottom of a 9 x 13 casserole dish.
  • Place lasagna noodles in into dish, filling across
  • Spread on another pumpkin layer followed by a layer of goat cheese, a layer of kale and then a layer of shredded cheese.
  • Repeat layers in whatever order you like until you run out of ingredients, ending with kale and shredded cheese on top. Be sure to spread ingredients to the edges of noodles so they will fully cook to the edges.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake for 10 minutes longer.

 

Related

Filed Under: Recipes Tagged With: Goat Cheese, Kale, lasagna, Pumpkin

Reader Interactions

Previous Post
Get Organized: Your Thanksgiving Meal Plan
Next Post
From Passiflora To Leaf Piles

Comments

  1. Katie @ Peace Love & Oats says

    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!

    Reply
  2. Ashley @ My Food 'N' Fitness Diaries says

    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!

    Reply
  3. Lindsey @ Pas de Deux says

    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 🙂

    Reply
  4. Lisa says

    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!

    Reply
  5. Meredith says

    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!

    Reply
  6. Kerry @ Totes My Oats says

    January 17, 2013 at 9:54 am

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

    Reply
  7. Susan H. @ The Food Allergy Chronicles says

    January 17, 2013 at 9:58 am

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

    Reply
  8. rebecca @ blueberry smiles says

    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!

    Reply
  9. Vivi says

    January 17, 2013 at 10:14 am

    looks delicious!

    Reply
  10. Lauren says

    January 17, 2013 at 10:17 am

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

    Reply
  11. Hope @ With A Side Of Hope says

    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 🙂

    Reply
  12. Carly @ Snack Therapy says

    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.

    Reply
  13. Jola says

    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.

    Reply
  14. Liv @ Life as Liv says

    January 17, 2013 at 10:48 am

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

    Reply
  15. Sandi says

    January 17, 2013 at 11:01 am

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

    Reply
  16. kalli says

    January 17, 2013 at 11:04 am

    this looks incredible! i am making this!

    Reply
  17. Anele @ Success Along the Weigh says

    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!

    Reply
  18. Judy says

    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!

    Reply
    • tamra says

      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!

      Reply
    • Karlee says

      February 8, 2013 at 6:03 pm

      white or red?

      Reply
  19. Hayley @ Running on Pumpkin says

    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!

    Reply
  20. Tabitha (From Single to Married) says

    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!

    Reply
  21. Gaby says

    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!

    Reply
  22. Annette @FitnessPerks says

    January 17, 2013 at 12:39 pm

    That actually sounds quite good!

    Reply
  23. Michele says

    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!

    Reply
  24. Kristen @ Change of Pace says

    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 😉

    Reply
  25. Averie @ Averie Cooks says

    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!

    Reply
  26. [email protected] says

    January 17, 2013 at 2:09 pm

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

    Reply
    • Ella P says

      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.

      Reply
  27. Amanda @ Once Upon a Recipe says

    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?

    Reply
  28. Ana says

    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!

    Reply
  29. Anna @ On Anna's Plate says

    January 17, 2013 at 3:05 pm

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

    Reply
  30. Sara @ fitcupcaker says

    January 17, 2013 at 3:05 pm

    Yum, that looks AMAZing!

    Reply
  31. Katy says

    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.

    Reply
  32. Liz @ Tip Top Shape says

    January 17, 2013 at 4:56 pm

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

    Reply
  33. Elizabeth says

    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

    Reply
  34. Cathy says

    January 17, 2013 at 5:27 pm

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

    Reply
  35. Katie @ SkinnyMinnieMoves says

    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!

    Reply
  36. Audrey Adams says

    January 17, 2013 at 6:48 pm

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

    Reply
  37. Danya Espinosa says

    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.

    Reply
  38. Diana says

    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!

    Reply
  39. [email protected] says

    January 17, 2013 at 8:16 pm

    Oh my gosh!! Looks so good!

    Reply
  40. Micaela says

    January 17, 2013 at 8:47 pm

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

    Reply
  41. Ellen M. Gregg says

    January 17, 2013 at 9:22 pm

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

    Reply
  42. Krista says

    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!

    Reply
  43. Alyssa says

    January 17, 2013 at 9:29 pm

    That looks scrumptious!

    Reply
  44. Charlotte says

    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 🙂

    Reply
  45. Michele Sparrow says

    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.

    Reply
    • KathEats says

      January 17, 2013 at 11:31 pm

      I love fresh pasta… Sounds good!

      Reply
  46. Madison says

    January 18, 2013 at 6:47 am

    What a beautiful marriage! 🙂

    Reply
  47. Christina says

    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!

    Reply
  48. Kim says

    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!

    Reply
  49. Sara @ sarasmiles says

    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!

    Reply
  50. Elyse says

    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!

    Reply
  51. Deb says

    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!! 🙂

    Reply
  52. Karlee says

    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!

    Reply
  53. Elise says

    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.

    Reply
  54. Christina says

    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!

    Reply
  55. Steph @321delish says

    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!

    Reply
  56. Gwen says

    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!

    Reply
  57. Lauren says

    September 13, 2016 at 2:04 pm

    I’ve made this recipe many times and it never disappoints. My friends love it – vegetarian and non-vegetarian alike – and I can’t wait to make it every fall.
    Thanks for one of my favorite go-to, never fails to impress, crowd-pleasing recipes!!

    Reply
  58. Heather says

    January 3, 2018 at 5:27 am

    5 stars
    I first made this recipe at 18 when I was just recovering from an eating disorder and looking for healthy ways to appreciate food- this has been a favorite ever since. Thank you!

    Reply
  59. Andrea says

    October 3, 2020 at 8:00 pm

    5 stars
    Still making this – on the menu for this week!!

    Reply
    • Kath Younger says

      October 3, 2020 at 8:29 pm

      Ohhhh it’s now on my meal plan!!

      Reply
  60. Shannon says

    November 12, 2020 at 11:48 am

    This is the recipe that introduced me to you – a friend sent it! I have been trying to figure out what I want to make this weekend and I am going to make this! If I sub spinach for Kale do I still need to wilt?

    Reply
    • Kath Younger says

      November 12, 2020 at 12:53 pm

      Awww!!! If you use spinach I think you’ll want to wilt just a little because otherwise you might have a pillowy leaves layer that might make more layers on top not lie flat. But if you’re just using a little and want to press the leaves flat, that will work!

      Reply
  61. Lauren says

    November 12, 2020 at 12:47 pm

    This sounds terrific! I’ve been looking for a good, slightly different lasagna recipe for Thanksgiving this year; my husband and I are vegetarians, so this will be our main dish. The combination of flavors here sounds perfect. I’ll be making this–thanks so much!

    Reply
    • Kath Younger says

      November 12, 2020 at 12:53 pm

      Yay!

      Reply
  62. Melissa says

    November 15, 2020 at 2:49 pm

    So, I was unsure about this recipe and curious, at the same time. I LOVE goat cheese, but was unsure about pumpkin in a savory dish. I made this last night and really liked it! I did add turkey sausage. Thanks for the new recipe!

    Reply
    • Kath Younger says

      November 15, 2020 at 3:00 pm

      Awesome!!

      Reply
  63. Cathy says

    November 17, 2020 at 12:36 am

    This was delicious – thank you so much for sharing.

    Reply
  64. Melanie says

    February 4, 2023 at 12:24 am

    I used this recipe as a template and made some changes. I couldn’t get canned pumpkin so I roasted a couple sweet potatoes and mashed them up and added a little water, which worked nicely. I also added mushrooms and browned onions to the filling along with the kale. I wondered if 4 oz of goat cheese would be enough for such a big lasagna, but a little went a long way in terms of taste, so it ended up being great. I really enjoyed this and would definitely like to make it again. Thank you for the recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

Topics to browse >>

Get my exclusive promos –>

    Footer

    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
    about | privacy policy | contact

    Recipes

    • Oatmeal Recipes
    • Salad Recipes
    • Smoothie Recipes
    • All Recipes

    Nutrition

    • Healthy Mindset
    • Real Food
    • Weight

    Life

    • Exercise
    • Wedding
    • Charlottesville
    • Travel
    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    Copyright © // 2023 Kath Eats Real Food
    Jump to top