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 & Kale Lasagna Recipe
This is one of my all-time favorite KERF recipes!
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!
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!
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!)
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!
How To Assemble Your Pumpkin, Goat Cheese & Kale Lasagna
Gather ingredients.
Mix spices into your canned pumpkin.
Use a little more or less depending on your preferences.
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.
Ready to assemble!
Assemble your layers!
Start with pumpkin on the bottom as you would sauce. Then put noodles on top.
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!
Bake for 25 minutes covered with foil
Remove foil and bake for 10 minutes more.
After 35 minutes in the oven, everything came together like so:
Serves 4-6 people!
Pumpkin, Goat Cheese & Kale Lasagna
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.
Katie @ Peace Love & Oats says
Um, I wouldn’t be skeptical, that sounds delicious! I love pumpkin and goat cheese and it sounds good together!
Ashley @ My Food 'N' Fitness Diaries says
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!
Lindsey @ Pas de Deux says
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 🙂
Lisa says
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!
Meredith says
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!
Kerry @ Totes My Oats says
This sounds like a great flavor combination! Looks amazing, too!
Susan H. @ The Food Allergy Chronicles says
What an interesting flavour combination! I can totally envision the flavours together…very creative! 🙂
rebecca @ blueberry smiles says
YUM! That recipe sounds like a way to get people who don’t love kale to eat kale!
Vivi says
looks delicious!
Lauren says
Pumpkin and goat cheese is a beautiful marriage! This looks outstanding!
Hope @ With A Side Of Hope says
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 🙂
Carly @ Snack Therapy says
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.
Jola says
This lasagna sounds so good! I’m a big lasagna-fan and it’s one of our family’s traditional lazy-weekend meals.
Liv @ Life as Liv says
Love the idea of adding pumpkin and kale to lasagna!!
Sandi says
I sooo appreciate your endearment to pumpkin, even after the holidays. My kind of blogger 😉
kalli says
this looks incredible! i am making this!
Anele @ Success Along the Weigh says
Of course the first time you make lasagna it’s something super deliciously awesome like you’re been making it for years!
Judy says
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!
tamra says
yup, we use regular noodles with water around the edges… works perfectly every time! Haven’t tried the wine idea, but will soon!
Karlee says
white or red?
Hayley @ Running on Pumpkin says
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!
Tabitha (From Single to Married) says
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!
Gaby says
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!
Annette @FitnessPerks says
That actually sounds quite good!
Michele says
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!
Kristen @ Change of Pace says
Looks amazing! Love the idea of pumpkin and goat cheese getting married. I would totally come to their wedding 😉
Averie @ Averie Cooks says
Love everything about this AND it’s always nice when you can use up odds & ends and clear out some space!
[email protected] says
LOVE pumpkin lasagna, so much better than anything tomato sauce based!
Ella P says
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.
Amanda @ Once Upon a Recipe says
This lasagna looks SO good. I love the combination of flavors! And honestly, what doesn’t taste better with goat cheese?
Ana says
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!
Anna @ On Anna's Plate says
I love pasta dishes that include pumpkin or butternut squash– so tasty! Looks great!
Sara @ fitcupcaker says
Yum, that looks AMAZing!
Katy says
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.
Liz @ Tip Top Shape says
There is nothing about this lasagna that does not sound delicious. I’m glad it turned out!
Elizabeth says
Giada has a great butternut squash recipe for which I have subbed pumpkin before if you need a similar recipe
Cathy says
Lovely pic of you and Mazen. Lasagna sounds delish!!
Katie @ SkinnyMinnieMoves says
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!
Audrey Adams says
So going to make this soon. That looks beyond delicious!
Danya Espinosa says
This looks so delicious! I may have to make room for it on our menu this week. Thanks for another great, healthy recipe.
Diana says
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!
[email protected] says
Oh my gosh!! Looks so good!
Micaela says
Use fresh lasagne sheets – extra deliciousness + no fear of crunchiness!! 🙂
Ellen M. Gregg says
I’m so excited to Veganize (new word alert) this! 🙂
Krista says
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!
Alyssa says
That looks scrumptious!
Charlotte says
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 🙂
Michele Sparrow says
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.
KathEats says
I love fresh pasta… Sounds good!
Madison says
What a beautiful marriage! 🙂
Christina says
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!
Kim says
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!
Sara @ sarasmiles says
I don’t normally like lasagna, but this sounds amazing! Anything with goat cheese…throw pumpkin into the mix and i’m sold!
Elyse says
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!
Deb says
I made this last week and reheated leftovers each night for dinner. It was delicious!!! Thanks so much for sharing the recipe, Kath!! 🙂
Karlee says
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!
Elise says
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.
Christina says
This lasagna was so tasty! I doubled it and have been eating leftovers for lunch. Great recipe. Thanks for sharing!
Steph @321delish says
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!
Gwen says
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!
Lauren says
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!!
Heather says
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!
Andrea says
Still making this – on the menu for this week!!
Kath Younger says
Ohhhh it’s now on my meal plan!!
Shannon says
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?
Kath Younger says
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!
Lauren says
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!
Kath Younger says
Yay!
Melissa says
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!
Kath Younger says
Awesome!!
Cathy says
This was delicious – thank you so much for sharing.
Melanie says
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.