This is easier than making a full-blown lasagna (at least in my opinion), and just as delicious. The pumpkin-kale combination is fantastic (see my other, related, butternut squash-kale combo recipes here and here), and seasonally appropriate without being really in your face with it’s pumpkin flavor.
- 1 tbs olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- ~3 cups kale, chopped
- 1/2 cup chicken broth or white wine
- salt and pepper
- 1 tsp dried oregano
- 1 15 oz. can pumpkin puree
- 1 large egg
- 15 oz. ricotta cheese
- 2 cups mozzarella cheese
- 12 lasagna noodles
- 2 cups favorite tomato sauce
Preheat the oven to 350 degrees F.
Heat 1 tbs of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the kale and stir, allowing it to cook down a bit. Add the chicken broth or wine and cover the skillet, allowing the kale to wilt further, for about 5 minutes. Remove the lid and let the broth/wine reduce. Stir in the salt, pepper, and oregano. Remove from heat and set aside.
In a medium bowl, combine the pumpkin, egg, ricotta, and 1 1/2 cups mozzarella cheese. Add the kale and mix well. Set aside.
Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions. Drain and lay the noodles in a single layer on a flat surface to cool.
Spray a 9×13-inch baking dish with cooking spray. Put 1/2 cup of marinara sauce in the bottom of the dish, spreading it around.
Take 1/3 cup of the kale/cheese mixture and spread it evenly over one of the lasagna noodles. Carefully roll it up and place it seam-side down in the baking dish. Repeat with the remaining 11 noodles.
Top all of the rolled up noodles with the remaining pasta sauce and mozzarella cheese.
Cover the dish with aluminum foil and bake 30 minutes. Remove the foil and bake for an additional 5 minutes.