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
Yield 2-3 Servings
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!
- 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 : )