Pumpkin and Kale Lasagna
July 22, 2014
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 🙂
Stay up to date with the latest by following Kyrstie on social media.