When the weather starts to cool and you’re craving something hearty but not the usual red-sauce lasagna, this pumpkin kale lasagna might be exactly what your table needs. Think layers of creamy pumpkin-ricotta, garlicky sautéed kale, and a rich homemade cheese sauce all tucked between no-boil noodles that make the process easier than you’d expect.
If you’re a fan of cozy one-pot meals too, don’t miss our One-Pot Lasagna Soup it’s like lasagna in a bowl, perfect for busy nights.”
This isn’t just a fall recipe; it’s comfort food with a seasonal twist. The pumpkin brings a natural sweetness, the kale cuts through the richness, and the brown butter sage topping adds that finishing touch you didn’t know you were missing. It’s indulgent enough for a holiday table but simple enough to prep on a chilly Sunday evening.
In this guide, you’ll find everything you need to recreate it at home: a step-by-step recipe card, expert tips for variations (including vegan and gluten-free options), and storage hacks to make it ahead with confidence. By the end, you’ll have a golden, bubbling lasagna that smells like autumn and tastes like pure comfort.
Table of contents
Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| Pumpkin-Ricotta Mixture | – 2 cups whole milk ricotta – 1 (15 oz.) can pumpkin puree – ½ cup grated parmesan – 1 large egg – 3 cloves garlic, finely chopped – ½ tsp dried sage – ½ tsp dried basil – ½ tsp salt – ¼ tsp black pepper – ⅛ tsp nutmeg |
| Kale | – 2 tbsp olive oil – 3 cloves garlic, finely chopped – 5–6 cups Tuscan (lacinato) kale, chopped – Salt & pepper to taste |
| Cheese Sauce | – 5 tbsp unsalted butter – ⅓ cup all-purpose flour – 3 cups whole milk – ¼ tsp nutmeg – ¼ tsp cinnamon – 3 cups shredded mozzarella – 2 cups grated fontina – ½ tsp salt – ¼ tsp pepper |
| Lasagna Layers | – 1 box no-boil lasagna noodles – 1 cup shredded mozzarella (for topping) – ½ cup grated parmesan (for topping) – 1 tbsp unsalted butter – 10–12 fresh sage leaves |
How to Make Pumpkin Kale Lasagna (Step-by-Step)
- Preheat the oven
- Set your oven to 375°F (190°C).
- Lightly grease a 9×13-inch (or 11×7-inch) baking dish with butter.
- Mix the pumpkin-ricotta filling
- In a medium bowl, whisk together: ricotta, pumpkin puree, parmesan, egg, garlic, sage, basil, salt, pepper, and nutmeg.
- Stir until smooth and creamy. Set aside.
- Cook the kale
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté for 30–60 seconds (don’t let it brown).
- Add kale and cook 1–2 minutes until wilted. Season with salt and pepper.
- Make the cheese sauce
- In a large pot, melt butter over medium heat.
- Whisk in flour, cooking for 1 minute.
- Slowly whisk in milk, raise the heat to high, and cook until it thickens (about 5 minutes).
- Stir in nutmeg, cinnamon, mozzarella, and fontina until melted.
- Season with salt and pepper. Reduce the heat to low while you assemble the lasagna.
- Assemble the lasagna
- Spread ¼ of the cheese sauce on the bottom of the baking dish.
- Add a layer of no-boil noodles.
- Spread ¼ of the pumpkin-ricotta mixture evenly.
- Sprinkle ⅓ of the sautéed kale.
- Repeat layers (sauce → noodles → pumpkin-ricotta → kale) until ingredients are used up.
- Finish with a final layer of cheese sauce, mozzarella, and parmesan.
- Bake
- Place the dish on a baking sheet (to catch overflow).
- Bake uncovered for 45 minutes, or until golden and bubbling.
- Make the crispy sage topping
- While the lasagna bakes, melt butter in a skillet.
- Add sage leaves and fry for 30–60 seconds, until crisp.
- Drain on paper towels.
- Cool and serve
- Let the lasagna rest for 15 minutes before slicing.
- Top with crispy sage leaves and serve warm.
Pro Tips
- Make Ahead: Assemble lasagna up to 24 hours in advance, refrigerate, then bake (add 10–15 minutes to cook time).
- Freezing: Bake fully, cool, and freeze individual portions for up to 2 months. Reheat at 350°F until warmed through.
- Leftovers: Store in the fridge up to 4 days; reheat covered in the oven or microwave.
Why You’ll Love This Pumpkin Kale Lasagna
There are plenty of lasagna recipes out there, but this one earns a permanent spot in your fall rotation. Here’s why:
- It tastes like autumn in a bite. The pumpkin-ricotta mixture adds a subtle sweetness that pairs beautifully with the earthy kale and creamy cheese sauce. It’s not overpowering, just enough to remind you of cozy evenings and fall flavors.
- Comfort food with a fresh twist. Instead of a heavy red sauce, you’re layering a silky cheese sauce that feels decadent without being too heavy. The kale sneaks in greens that balance the richness, so you don’t feel weighed down.
- Make-ahead friendly. This isn’t one of those recipes that ties you to the stove. Assemble it a day early, stash it in the fridge, and bake when you’re ready. Perfect for dinner parties, holidays, or meal prepping for a busy week.
- Crowd-pleaser guaranteed. Even people who “don’t like pumpkin” are usually won over after one bite. It’s vegetarian-friendly, easy to adapt for different diets, and pairs beautifully with simple sides like salad and bread.
Tips and Variations for Pumpkin Kale Lasagna
One of the best parts of lasagna is its forgiving nature, and this pumpkin kale version is no exception. With a few tweaks, you can make it fit your taste, your pantry, or your guests’ dietary needs.
Ingredient Swaps and Dietary Options
- Vegan-Friendly: Swap ricotta for cashew cream or almond ricotta, use vegan mozzarella and parmesan, and a plant-based butter for the cheese sauce.
- Gluten-Free: Use gluten-free no-boil noodles (they’re widely available now) and keep everything else the same.
- Different Greens: If kale isn’t your thing, spinach or Swiss chard works beautifully here.
- Cheese Variations: Try Gruyère for a nutty flavor, or a touch of sharp white cheddar if you like more bite.
Flavor Boosts
- Roast the garlic before adding it to the pumpkin-ricotta mixture for a sweeter, deeper flavor.
- Add caramelized onions between the layers for an extra savory touch.
- Stir in a pinch of red pepper flakes if you like a subtle kick.
Serving Suggestions
- Pair with a simple green salad tossed in lemon vinaigrette for balance.
- Add crusty bread or garlic knots to soak up extra cheese sauce.
- Serve with a glass of Chardonnay or Pinot Noir to complement the creamy, earthy flavors.
Can I freeze pumpkin kale lasagna?
Yes! Bake it fully, let it cool, then cut into portions. Wrap tightly and freeze for up to 2 months. Reheat at 350°F until warmed through or microwave individual slices for a quick cozy meal.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely. Just roast and puree fresh pumpkin until smooth. Use about 2 cups in place of the canned version. But for convenience and consistent texture, canned pumpkin is a great choice.
Can I make this lasagna ahead of time?
Yes — assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, uncover and bake as directed, adding an extra 10–15 minutes to the cook time if it’s very cold from the fridge.
How long does pumpkin kale lasagna last in the fridge?
Stored in an airtight container, it will keep for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Can I freeze it before baking?
Yes, but the texture is slightly better if you freeze it after baking. If freezing before baking, wrap tightly in foil and plastic wrap, then bake straight from frozen (add at least 30–40 minutes to the bake time).
What’s the best way to reheat leftovers?
For best results, reheat covered in the oven at 350°F until hot. The microwave also works for single servings, but you might lose some crispness on the edges.
Can I use fresh pumpkin instead of canned?
Absolutely. Just roast and puree fresh pumpkin until smooth. Use about 2 cups in place of the canned version. But for convenience and consistent texture, canned pumpkin is a great choice.
Can I make this lasagna ahead of time?
Yes assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, uncover and bake as directed, adding an extra 10–15 minutes to the cook time if it’s very cold from the fridge.
How long does pumpkin kale lasagna last in the fridge?
Stored in an airtight container, it will keep for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Can I freeze it before baking?
Yes, but the texture is slightly better if you freeze it after baking. If freezing before baking, wrap tightly in foil and plastic wrap, then bake straight from frozen (add at least 30–40 minutes to the bake time).
What’s the best way to reheat leftovers?
For best results, reheat covered in the oven at 350°F until hot. The microwave also works for single servings, but you might lose some crispness on the edges.
Nutrition Information (per serving, approx. 1/10 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Carbohydrates | 34 g |
| Protein | 21 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Cholesterol | 85 mg |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 640 mg |
| Calcium | 420 mg |
| Iron | 2.5 mg |
Note: These values are estimates based on standard databases and may vary depending on the exact brands and measurements used.
Pumpkin Kale Lasagna
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with butter.
- Mix ricotta, pumpkin, parmesan, egg, garlic, sage, basil, salt, pepper, and nutmeg until smooth. Set aside.
- Sauté garlic in olive oil, then add kale and cook until wilted. Season with salt and pepper.
- Make cheese sauce: melt butter, whisk in flour, then gradually add milk. Cook until thickened, then stir in nutmeg, cinnamon, mozzarella, and fontina. Season and keep warm.
- Assemble lasagna: layer cheese sauce, noodles, pumpkin-ricotta mixture, and kale. Repeat layers, finishing with cheese sauce, mozzarella, and parmesan.
- Bake for 45 minutes until golden and bubbling.
- Meanwhile, fry sage leaves in butter until crisp. Drain on paper towels.
- Cool lasagna for 15 minutes before serving. Garnish with crispy sage leaves.
Notes
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Conclusion
Pumpkin kale lasagna isn’t just another casserole; it’s the kind of dish that feels like a hug on a chilly evening. The creamy pumpkin-ricotta, the silky cheese sauce, the hint of garlic, and sage all those layers come together in a way that’s indulgent yet grounded. It’s fall comfort food at its best.
Whether you’re making it for a weeknight family dinner, prepping ahead for a holiday gathering, or just looking for something new to bring to the table, this recipe is flexible enough to fit the moment. And honestly, the leftovers might be the best part.
If you give this pumpkin kale lasagna a try, let me know how it turned out for you and don’t be shy about adding your own twist. That’s the beauty of lasagna: it welcomes improvisation. Serve it, share it, enjoy it… and maybe make it a new autumn tradition.
