My college friends and I had another potluck recently. Since it’s October, the theme was a very nebulous fall-pumpkin-harvest theme. Initially there were back and forth emails about “I love pumpkin!” “I hate pumpkin!” “I’m ok with pumpkin as a flavor, but am not really a fan of pumpkin pie”, “blasphemy!”, “well then, you eat the pie”, “well all right then.”
It was all very civilized.
I fall on the side of liking it in general, but perhaps not as pie. Pumpkin pie doesn’t really do it for me. Now – pumpkin as a sauce on pasta? Give it to me now! And that’s what I volunteered to make for our get together. Now, perhaps I should have thought more closely about my audience. There are a few picky eaters who were probably not excited by the fact that the top layer of the lasagna dish was a dark green. I do know that those who ate it LOVED it. And it helps with the picky eaters to try and emphasize the fact that there are two kinds of cheese in this lasagna (one of which is goat cheese – GOAT CHEESE), and that it’s super tasty.
I would recommend perhaps not making more of this than you can eat. I did take some leftovers for my lunch the next day, and it turns out that kale is not the most microwave-friendly vegetable. At least not in a way that makes it more delicious.
Additionally, the original recipe from the blog where I found it made a half size lasagna in a smaller casserole dish. If you are feeding more than just two adults and/or don’t have a mini casserole, I would recommend using a full size 9×13 baking pan (the regular size we all use for making brownies and whatnot), and plan to eat heartily. Or else make sure you’re taking it to a party where you know your friends will be willing to eat a delicious seasonal vegetarian lasagna.
Pumpkin Goat Cheese & Kale Lasagna
Yield: 6-8 “meal-sized” servings, 12 “side” servings
1 package no-boil lasagna noodles (you won’t use the whole thing)
3 cups canned pumpkin
1 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp garlic powder (I used slightly more)
1/4 tsp kosher salt
8 oz goat cheese
1 big head kale, trimmed and washed (this is half the recommendation – it is still probably too much)
4 cups shredded fontina or other meltable cheese
Preheat oven to 375 degrees.
Mix seasonings into pumpkin.
Steam-cook kale until wilted and tender.
Spread a thin layer of pumpkin on the bottom of the baking dish. Place 3 lasagna noodles in into dish, and fill in the gaps with broken pieces.
Spread on pumpkin layer followed by a layer of crumbled (or spread if yours is extra soft) goat cheese, followed by a layer of kale and then a layer of fontina.
Repeat a second stack with another round of noodles, pumpkin, goat cheese, kale and fontina.
Cover with flil and bake for 25 minutes.
Remove foil and bake for 10 minutes longer.