- 1 box regular lasagna noodles, pre-cooked and cooled
- 1 can pumpkin puree
- 1/3 cup brown sugar
- 1 egg
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 large bunch kale, torn into pieces and stems removed (about 6 cups steamed)
- 6 oz. crumbled goat cheese
- 2 cups shredded mozzarella, fontina, and provolone cheese blend (or other cheese that melts easily!)
- Preheat oven to 375 deg.
- Cook lasagna noodles according to package directions and about 1 minute less (to al dente texture). Drain and allow to cool to touch.
- Steam kale.
- In a medium bowl, mix together pumpkin, egg, spices, and brown sugar. Spread a thin layer of pumpkin mixture into a casserole dish sprayed with cooking oil.
- On top of pumpkin, layer 3-4 lasagna noodles (the noodles can overlap slightly!).
- Spread another thin layer of pumpkin mixture on top of noodles.
- Top with a layer of goat cheese.
- Add a layer of steamed kale.
- Sprinkle a layer of shredded cheese on top of kale.
- Top with another layer of lasagna noodles.
- Repeat layering until there are a total of four layers of noodles.
- End with a layer of kale with sprinkled shredded cheese on top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake, uncovered, for about 10 minutes more.
- Cool, cut, and enjoy!
Add a thin layer of pumpkin sugar mixture to the bottom of the dish. Layer lasagna noodles on top, filling in any gaps with broken pieces (I always seem to get a bunch of these… I must be an overzealous stirrer during boiling!). Add a thin layer of pumpkin sugar mixture on top of noodles and spread evenly.
Add a layer of crumbled goat cheese.
Top with steamed kale and a layer of shredded mozzarella, fontina, and provolone mixture. Continue layers of noodles, pumpkin, goat cheese, kale, and shredded cheese until you have about 3-4 layers (the kale will take up a good amount of space because it’s so leafy, so it doesn’t take a ton of layers to reach the top of the dish!).
Stick it in the oven at 375, covered for 25 minutes, then uncovered for the last 10. Cool, cut, and devour!
Claire Tastes 
What size “can” of pumpkin did you use? 15oz doesn’t seem like quite enough for all the sauce
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Great question! I did use a 15 oz can and I remember it being a bit lighter on the sauce (as you can see from the pictures). I’d say if you prefer a saucier lasagna, 2 15 oz cans or one big 28 oz can would do the trick. I’d go with a big can (or two cans) in the future!
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