A combination of pumpkin and kale in this lasagna recipe creates an in-season update of classic Italian lasagna.
I’ve never been good at keeping up with the latest trends or crazes. Rather, I specialize in catching on just as they start to phase out. Because I refuse to be a loner no longer, I jumped on the pumpkin bandwagon as soon as it roared to life. I’ve finally tried the infamous pumpkin spice latte, the new pumpkin spice M&M’s (def wasn’t a life-changer), and Trader Joe’s pumpkin butter (now that’s good stuff!). So I thought I’d share a recipe that actually contains the nutrient-packed orange fruit rather than just flavoring.
I like to make lasagna rolls because I’m somewhat incompetent when it comes to stacking pasta sheets in a neat and orderly manner. Plus, I don’t have the patience to wait for what feels like an eternity before cutting them into nice squares. This way, they look pretty and are already portioned out the moment the oven rings, “I’m done!”
Got a family member that’s not too keen on pumpkin in savory applications (Ahem! My husband)? Have no fear! Even the shrewdest of palates will find enjoyment in this dish. Each bite starts with the tangy tomato sauce, followed by the lusciousness of the cheeses, then the mellowed out flavors of the kale and basil, and finishes with the earthy, sweetness of the pumpkin.
Don’t have much time to spend in the kitchen during the week? No worries. I suggest preparing the whole thing whenever you are able, store it in the fridge overnight, and just pop it in the oven the next day. Need to prep even earlier? This dish can also be frozen unbaked. I learned this from the wonderful folks at America’s Test Kitchen. Just assemble and cover tightly with plastic wrap, then aluminum foil. Of course you can freeze them individually as well. How cute would that be
Personally, I think leftover lasagna tastes better than fresh. Hence, I ate this for the rest of the week. Anyone else feel this way? Hope you enjoy this dish! It will satisfy your pumpkin cravings in a healthy way.
A combination of pumpkin and kale in this lasagna recipe creates an in-season update of classic Italian lasagna. Tweet this
Pumpkin and Kale Lasagna Roll-Ups
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 oz mushroom, chopped
- 1 bunch (or 3 cups) kale, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup chopped fresh basil
- 1 (15oz) can pumpkin puree
- 1 large egg
- 15 oz part-skim ricotta
- 2 cups mozzarella cheese
- 2 cups favorite tomato sauce (I used spicy marinara sauce)
- 12 Lasagna noodles
- Preheat oven to 350 F. Heat 1 tbsp oil in a large saucepan over med heat. Add onion and sauté until translucent, approx 5-7 min. Add garlic and cook until fragrant, 2 min. Add mushroom and kale and cook down, approx 5-7 min. Pour in wine and cook until reduced. Stir in herbs, season w/ salt and pepper (stir some more), and turn off heat.
- Meanwhile, bring large pot of salted water to boil. Add lasagna noodles and cook as directed. Drain and lay lasagna noodles out flat on a baking sheet or a flat surface to cool.
- Combine pumpkin, 1 egg, ricotta cheese, 1 ½ cups mozzarella cheese, and kale mixture in a bowl. Stir until well combined. Season with salt and pepper.
- Assembly: Spray 9 X 13 baking dish with cooking spray. Line bottom with 1/2 cup of marinara sauce. Take 1/3 cup of filling and spread evenly over noodle. Carefully roll and place seam side down into baking dish. Repeat with remaining noodles. Top rolled noodles with remaining sauce and mozzarella cheese. (Make-ahead: to store or freeze, cover lasagna tightly with plastic wrap, then aluminum foil.)
- Bake: Cover with aluminum foil and bake for 30-35 min. Remove foil and bake for additional 5 min, or until cheese is melted on top. Remove from oven and serve warm.