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

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


  • 9 x 13 baking dish


  • 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!


  • 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.