Pumpkin Kale Lasagna

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Get ready for a hearty cheesy and creamy lasagna that is filled with such yumminess that it’s for a veggie lover and meat eaters alike (because they won’t miss the meat we promise)! Chop Happy is all about easy, fun recipes with a dash if gratitude so you love cooking and are always successful!

The best way to happy cooking is to make each component then assemble it once all prepared :-)! This is perfect for a Thanksgiving side dish, a dish for your vegetarian guest, or to warm your heart and tummy on a cold day.

Pumpkin Kale Lasagna Recipe

Ingredients

(Serves 6-8)

Kale Mushroom Layer

1 pound cremini mushrooms chopped into chunks
2 heads of Kale chopped
5 garlic cloves chopped (nickel size)
1 teaspoon red pepper flakes
1 onion chopped
6 grates of nutmeg (or 1/2 teaspoon)
10 sage leaves chopped finely

Pumpkin Cheese Layer

2 (15oz) cans pumpkin purée
1 cup whole milk ricotta
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 garlic cloves shredded
Three finger pinch salt & pepper (Best Friends Forever!)
10 sage leaves chopped finely
6 grates of nutmeg (or 1/2 teaspoon)

Other Yummy Ingredients

1 (28oz) can of chopped tomatoes
2 cup of grated parmesan cheese
7 oz shredded mozzarella
12 frozen mushroom raviolis (approximately)

Tip – the frozen raviolis replace the lasagna noodles. Keep them frozen so when you assemble and bake they cook to their full goodness!

Instructions

Preheat your oven to 400 degrees

The easy (and fun!) part of this recipe is you do it in steps ahead of time – so when it’s time to assemble – you can rock the lasagna world as you build this warm comfort dish for your friends and family.

Time to prepare the deep hearty green layer!

Heat a large pot on medium high
Add a few turns of extra virgin olive oil and add the mushrooms and cook until they get a dark brown color (2 minutes)
Season with a 3 finger pinch of salt and pepper (BFFs!)
Add the onions, spicy red pepper flakes and a tiny pinch of salt and pepper
Cook until translucent (1 minute).
Add the flavor-tastic! garlic and stir for 30 seconds
Add the fun hearty Kale
Grate the nutmeg on top (while slowly counting to 6) , add more salt and pepper and stir until the Kale wilts (1 minute).
Set aside to assemble

Time for the pumpkin creamy cheese layer to rock your lasagna!

In a large bowl mix all the pumpkin cheese layer ingredients together
Continue to stir and fold and mix until you get a beautiful holiday orange color – the smell is so um deliciously good!
Set aside to assemble

Time to assemble!
While assembling the Lasagna try not to eat all the ingredients lol!

Put 1/2 a can of chopped tomatoes on the bottom of your lasagna dish
Lay out the frozen raviolis in a row covering the bottom of the dish
Pour the orange cheesy layer on top and smooth out
Add the green kale mixture
Sprinkle 1 cup of mozzarella cheese and a handful of parmesan cheese to crest a cheesy kick!
Like a lasagna genius add a second layer of ravioli covering the cheese layer and pour the other 1/2 of chopped tomato on top spreading to cover all the ravioli
Cover the top with the rest of parmesan and mozzarella cheese – get ready to make lasagna yum history!
Cover with aluminum foil (if making ahead stop here and put in refrigerator or freezer until ready to bake)
Bake for 45 min – remove the aluminum foil and drizzle a little extra virgin olive oil on top – and then bake 10 more minutes until it gets a deep golden color and a bubbly crust
Remove the lasagna from the oven and let it rest for about 20 minutes (a cat nap =-)
Plate and enjoy this awesome veggie comfort food dish!