SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Pumpkin Kale Lasagna

Jason Goldstein
|
Servings: 6 - 8
|
moderate
|
1 to 2 hr

A delicious Fall twist on a classic favorite!


  • Ingredients
  • step-by-step directions
Ingredients
Pumpkin Kale Lasagna
  • 1 can chopped tomatoes (28 ounces)
  • 2 cups parmesan cheese (grated, divided)
  • 7 ounces mozzarella (shredded, divided)
  • 12 frozen mushroom raviolis (divided)
Kale Mushroom Layer:
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms (chopped into chunks)
  • 2 bunches kale (chopped)
  • 5 cloves garlic (chopped)
  • 1 teaspoon red pepper flakes
  • 1 onion (chopped)
  • 1/2 teaspoon freshly grated nutmeg
  • 10 sage leaves (finely chopped)
Pumpkin Cheese Layer:
  • 2 cans pumpkin puree (15 ounces each)
  • 1 cup whole milk ricotta
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 cloves garlic (shredded)
  • 1 pinch salt
  • 1 pinch pepper
  • 10 sage leaves (finely chopped)
  • 1/2 teaspoon freshly grated nutmeg
Directions
  • Preheat your oven to 400ºF.
  • For the Kale Mushroom Layer: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook until tender, about 2 minutes. Season with salt and pepper. Add the onions, spicy red pepper flakes and season with salt and pepper. Cook until translucent, about 4 minute. Add garlic and stir for 30 seconds. Add in kale, nutmeg and stir until kale wilts, about 1 minute. Season with salt and pepper. Set aside.
  • For Pumpkin Cheese Layer: In a large bowl add the pumpkin puree, ricotta, cinnamon, vanilla extract, garlic, sage leaves, nutmeg and mix to combine. Season with salt and pepper. Set aside.
  • To Assemble: Place 1/2 a can of chopped tomatoes on the bottom of 9x13-inch lasagna dish. Lay half of the frozen raviolis in a row covering the bottom of the dish. Pour the pumpkin cheese layer on top and smooth. Add kale mushroom mixture. Sprinkle 1 cup of mozzarella cheese and 1 cup of parmesan cheese on top. Add a second layer of raviolis covering the cheese layer and pour the other 1/2 can of chopped tomatoes on top, spreading to cover the raviolis. Cover the top with the remaining parmesan and mozzarella cheese.
  • Cover with aluminum foil and bake for 45 minutes. Remove the aluminum foil and drizzle a little extra virgin olive oil on top and bake 10 more minutes until it gets a deep golden color and a bubbly crust.
  • Remove the lasagna from the oven and let it rest for about 20 minutes before serving.
  • Tip: Build lasagna ahead of time and keep in refrigerator or freezer. Just allow to thaw, if frozen, bake and enjoy.

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