Wanting to change up the lasagna, in the house, I found this recipe. It was really delicious, and different!
Lately, my photos leave a lot to be desired.
Ingredients
- 8 ounces no-boil lasagna noodles 1/2 of a 16 ounce package or traditional noodles, pre-cooked
- 1 can canned pumpkin Or 1.75 cups
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 10 grinds black pepper
- 4 ounces goat cheese
- 6 ounces trimmed kale Or one large head, trimmed and washed
- 2 cloves garlic minced or pressed
- 2-3 cups shredded Italian cheese blend Use more if you like a lot of cheese!
Instructions
- Preheat oven to 375 degrees.
- Mix seasonings into pumpkin.
- Steam kale in a large skillet until wilted and tender. Add garlic and saute for a few minutes, until cooked.
- Spread a thin layer of pumpkin on the bottom of a 9 x 13 casserole dish.
- Place lasagna noodles in into dish, filling across
- Spread on another pumpkin layer followed by a layer of goat cheese, a layer of kale and then a layer of shredded cheese.
- Repeat layers in whatever order you like until you run out of ingredients, ending with kale and shredded cheese on top. Be sure to spread ingredients to the edges of noodles so they will fully cook to the edges.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 minutes longer.
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