Once I came across this recipe, I couldn't get the flavor combination out of my mind. Pumpkin, kale and goat cheese ...a few of my favorite things!
I have to admit, I was quite skeptical but this is a nutritional powerhouse lasagna and will not disappoint!
It 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:
Ingredients (2-3 servings) I doubled the recipe
- 4-5 no-boil lasagna noodles or traditional noodles, pre-cooked
- 1.5 cups canned pumpkin
- 1/2 tsp chili powder
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp kosher salt
- 4 ounces goat cheese
- 1 big head of kale, trimmed and washed
- 2 cups of meltable cheese, I used fontina and white cheddar
Instructions
- 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 goat cheese, followed by a layer of kale and then a layer of shredded cheese
- Repeat a second stack with another round of noodles, pumpkin, goat cheese, kale and shredded cheese
- Cover with foil and bake for 25 minutes
- Remove foil and bake for 10 minutes longer
Match made for each other, loved it!
