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Pumpkin and Kale Lasagna

pumpkin kale lasagna

At a leisurely pace over Winter we use up our store of home grown pumpkins. I love to select one and plan what I will cook with it over the coming week. It is such a versatile vegetable that lends itself to all manner of meals and uses. You can find many pumpkin recipes here by typing the word pumpkin into the search box in the sidebar to the right. As I write this I have just cut into this season’s third last pumpkin. I am getting to the point now where they will be saved for a special reason 🙂

Our Winter vegetable garden has been more productive than usual this year, thanks to the addition of a new garden area that has doubled my growing space. It has resulted in a wonderful abundance of kale and parsley. About a month ago I was playing around with a new pasta cutting tool to make little pasta bows, it was fiddly and time consuming. It was so time consuming that my reasonable patient 3 year old got fed up. I abandoned the exercise part way through and changed to making quick lasagna sheets that I then dried in my dehyrator.

In an attempt to keep our food budget at a reasonable level, two of the consistent practices I use include: the use of home grown seasonal produce, and the inclusion of at least one vegetarian meal on the meal table each week. You can find my 13 tips for low cost family meals here. The combination of pumpkin and pasta make for a substantial meal, suitable even for a dedicated meat eater like Mr Fresh!

The first time I made this recipe I used my home made lasagna sheets. In the meantime I have also made it with ready-to-cook lasagna sheets and it worked equally well. You can see from the image below that I did not bring the filling all of the way to the edges of the pasta sheets – make sure that you do that or you will get crispy edges 🙂

pumpkin kale lasagna

Pumpkin and Kale Lasagna
Prep time
Cook time
Total time
Pumpkin and kale lasagna, a simple recipe made from home grown vegetables. A hearty vegetarian family meal.
Recipe type: Main
Serves: 4
  • 550 grams pumpkin - cubed, baked and mashed
  • 250 grams ricotta (light)
  • ½ cup parmesan cheese
  • 60 grams fresh kale - stalk removed and finely chopped
  • 1 generous tablespoon fresh sage leaves finely chopped
  • generous pinch dried chilli flakes
  • generous pinch salt
  • mozarella cheese - sliced to top
  • ready to cook lasagna sheets
  1. Set the oven to heat to 160 degrees
  2. Add all of the ingredients except the lasagna sheets to a bowl and mix to combine
  3. To a small greased baking tin add a sheet of lasagna
  4. Spoon the filling over top and smooth to the edges
  5. Add another sheet and repeat until the last of the filling covers the top lasagna sheet
  6. Slice pieces of mozarella to cover and place in the over to cook for 20 minutes
  7. Cover with foil after 20 minutes and continue to cook for another 30 minutes
  8. Remove from the oven and sit (still covered for 5-10 minutes)
  9. Slice and serve with your sides of choice
The cook time does not include time to bake the pumpkin.
Ensure that the filling covers the lasagna sheets all the way to the edge to ensure that it softens. otherwise you will have crispy edges
The pumpkin may be roughly mashed
Do you have a favorite vegetarian lasagna combination? I would love to hear what it is in the comments below. I love to hear what you are cooking, or combinations that you have discovered. 



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{ 2 comments… add one }
  • Lizzy (Good Things) July 22, 2014, 1:43 pm

    Perfect timing Kyrstie! Peter was just saying we need to find good recipes to cook our kale! Delicious, thanks!

  • Teresa July 25, 2014, 9:04 pm

    This sounds delish – I would like to include veggie recipes each week for my family. Its so hard to find something for everyone, but i reckon this might be a winner. Thanks!

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