Total Time: 30 minutes Prep: 10 minutes Cook: 20 minutes
Yield: 6 servings
Level: Easy
Ingredients
6 ounces whole wheat lasagna noodles
2 tablespoons olive oil
½ small onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
1 teaspoon ground sage
½ cup dry white wine
15 ounces pure pumpkin puree
3 ounces kale, finely chopped
1 cup organic part-skim ricotta
1½ cups organic Italian cheese blend, shredded (mozzarella, provolone, romano, and parmesan)
Instructions
Boil a large pot of water. Salt the water and break the lasagna noodles into smaller squares (about 4-inch squares). Add the lasagna noodles, along with a few teaspoons of olive oil to keep the lasagna noodles from sticking together. Cook until barely al dente, about 7 minutes, and drain.
Meanwhile, as the lasagna noodles are cooking, heat a large oven-safe skillet over medium-high heat. Add the olive oil, onion, carrots, and celery. Season with salt and pepper. Cook, stirring often, until veggies are softened.
Add the sage and white wine and cook, stirring often, until wine is reduced. Add the kale and pumpkin and stir until well combined. Season well with salt and pepper and turn off the heat.
(Note: If your skillet is not oven-safe, transfer the pumpkin mixture to a casserole dish at this point.)
Spread small spoonfuls of ricotta over the pumpkin mixture.
Next, spread half of the Italian cheese blend across the pan.
Place the lasagna noodles evenly across the pan.
Spread the remaining Italian cheese blend over the noodles.
Place the lasagna in the oven under the broiler for several minutes, until the cheese on top is golden and bubbling. Serve.