Pumpkin Kale Lasagna

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!

What heartwarming veggie meal is your go-to on a cold day? Share pictures of your tasty creation 🙂

With a grateful pumpkin heart and yummy tummy – Jay