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Culinary Corner with Chef Morissa: Pumpkin Kale Lasagna


• 10 Lasagna sheets, uncooked

Ricotta Mixture:

  • ½ tsp. Olive oil
  • 6oz. Kale, cooked
  • 1 Container ricotta (15oz.)
  • 2 Cloves garlic, minced
  • 1 Egg
  • ½ tsp. Salt
  • Freshly ground pepper

Pumpkin Mixture:

  • 2 (15 oz.) Cans pumpkin puree
  • ½ cup Milk
  • ¼ tsp. Ground cinnamon
  • ¼ tsp. Ground nutmeg
  • ¼ tsp. Ground ginger
  • ¼ tsp. Ground allspice
  • • Salt and pepper to taste

Preheat oven to 400 degrees and grease a 9×13 nonstick baking pan. Season cooked kale with salt and pepper and allow to cool. Add ricotta, egg, garlic, salt and pepper to cooled kale and set aside.

Pumpkin mixture: combine pumpkin, milk, cinnamon, nutmeg, ginger, allspice and salt and pepper in bowl and mix.

To assemble lasagna: spread 1 cup of pumpkin mixture over the bottom of the baking dish. Place 5 cooked lasagna sheets on top. Spread half of the kale ricotta mixture on top of the noodles, then top with ¾ cup of mozzarella cheese. Next, add 1 heaping cup of pumpkin mixture on top of mozzarella and then sprinkle with ½ cup parmesan cheese. Repeat and finally top with remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until crispy.