Pumpkin and Kale Lasagna Recipe

[Pumpkin and Kale Add Flavor, Color and Texture to the Standard Lasagna] This recipe for lasagna makes use of a delicately spiced pumpkin filling, layers of delicious and nutritious kale and lots of cheese. It’s unique and perfect for a fall meal.

Pumpkin and Kale Lasagna Recipe

Serves 6 to 8


  • Salt
  • 1 bunch kale, coarsely chopped
  • 6 tablespoons butter, divided use
  • 1 pound butternut squash, peeled and cut into bite-size pieces
  • Freshly ground pepper
  • 1-1/2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • Freshly grated nutmeg
  • 2 (15 ounce) cans pure pumpkin puree
  • 3 eggs, divided use
  • 2 cups fresh ricotta
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 box no-boil flat lasagna
  • 12 ounces mozzarella cheese, shredded


  1. Preheat the oven to 375 degrees F.
  2. Bring a few inches of water to a boil in a large pot and add salt. Cook the kale for 5 minutes, then drain.
  3. Meanwhile, melt 3 tablespoons of butter in a medium saucepan over medium heat.
  4. Add the squash, stir, and season with salt and pepper.
  5. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
  6. Melt the remaining 3 tablespoons of butter in another medium saucepan over medium heat.
  7. Add the flour and whisk for 1 minute.
  8. Whisk in the milk and season with salt, pepper and a little nutmeg.
  9. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon’s surface).
  10. Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
  11. In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
  12. Soak the lasagna sheets in water for 5 minutes.
  13. Pour about half the sauce into the bottom of a 9 x 11-inch baking dish.
  14. Add a layer of lasagna sheets and then half the pumpkin mixture.
  15. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole.
  16. Top with half the mozzarella, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets.
  17. Finish with the remaining sauce and sprinkle with the remaining Parmigiano-Reggiano and mozzarella.
  18. Bake the lasagna, covered, for 45 minutes.
  19. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more.
  20. Let rest for 15 minutes, then cut and serve.

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