Roast Pumpkin and Kale Lasagna

Ingredients

• 3 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 8-10 roma tomtatoes, diced
• 1/2 teaspoon each, salt and pepper
• 1 tablespoon balsamic vinegar
• 4 cups cooked, mashed, pumpkin puree
• 1 lb. kale, ribs removed and washed
• 8 oz no bake lasagna noodles
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 8 oz sliced provolone cheese

Instructions

• If you haven’t already, cook the pumpkin. You can do that by either roasting in the oven or steaming in the microwave. This can be done up to a few days ahead. Reserve 4 cups and set aside.
• To make the sauce, combine the sliced onion and olive oil in a medium stock pot over medium heat. Cook onions for 10 minutes until soft. Add garlic and stir one minute more. Add diced tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium high heat for 15 minutes. Stir in balsamic vinegar. Remove sauce from heat to cool while you prepare the other parts of the lasagna.
• In a steam basket or microwave, steam kale for 5-8 minutes or until tender. Transfer kale to cutting board and finely chop. Set aside to cool.
• In a small bowl, combine ricotta cheese, egg, parmesan cheese, nutmeg, 1/4 teaspoon salt and black pepper. Stir to combine.
• Now it’s time to assemble the lasagna. Butter a 9 x 13 pan. Put about 1/4 cup of the sauce on the bottom of pan. Line with 3 no bake lasagna noodles. Spread 1/3 of the ricotta mixture onto of the noodles. Next, spread a 1/3 of the pumpkin, followed by 1/3 of the kale, 1/3 of the tomato sauce and 1/3 of the provolone cheese. Repeat with two more layers using the rest of the lasagna ingredients.
• Preheat oven to 375F degrees. Bake, covered, for 35 minutes and uncovered for 15 minutes.
• Remove from oven and let cool for 10 minutes before cutting slicing and serving.

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