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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 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
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.