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pumpkin kale lasagna

Pumpkin and Kale Lasagna

Pumpkin and kale lasagna, a simple recipe made from home grown vegetables. A hearty vegetarian family meal.
Course Main
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 550 grams pumpkin - cubed , baked and mashed
  • 250 grams ricotta (light)
  • 1/2 cup parmesan cheese
  • 60 grams fresh kale - stalk removed and finely chopped
  • 1 tablespoon fresh sage leaves finely chopped
  • pinch dried chilli flakes
  • 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

Recipe Notes

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