Pumpkin Lasagna with Red Sauce, Broccoli + Kale

Lasagna. One of the best meals ever, I think.


The best for the person who eats it and for the person who makes it. 



For the one who eats it: delicious, fulfilling, comforting, all around good.

For the one who makes it: fun, room for creativity, room for error, fulfilling, comforting, all around good. 



Over the years, I’ve made so many versions of lasagna, I’ve lost track. It’s one of those things that if you know the general concept, you don’t really need a recipe. Come up with a flavor combo, figure out how you’ll layer it and you’re set. 


I recently came up with this flavor combo and just had to share. It’s so good that I made it twice in five days. With just two of us here to eat, that’s a lot of lasagna, but Greg and I agree: lasagna leftovers are the best. 


Let’s talk about the recipe:

Per usual, this recipe has no meat and is loaded with veggies. I chose broccoli and kale because I thought they’d go wonderfully with the pumpkin. I chose red sauce because although I love white sauce, red sauce is healthier for everyday. I went with a classic ricotta cheese layer. And then the pumpkin layer. I kept it super simple. Pureed pumpkin seasoned with a touch of salt and pepper, some nutmeg and some parmesan cheese. That pumpkin layer is so good.  


There are several parts to making this lasagna but all are super easy. Once all parts are ready, all you need to do is layer, cover then bake! I love that about lasagna.


Let me tell you quickly about the noodles I use. I use regular lasagna noodles (not the no-boil kind) and I do not boil them before baking. I have experimented with boiling them before and using the no-boil kind, but my preference is to use the regular and not boil them. It works, but it does take longer to bake. Use whatever noodles you like for this recipe, though!




It is cloudy and chilly here today and I am thinking lasagna leftovers will be perfect for lunch. I hope this post inspires you to make this dish and to enjoy something warm and comforting for yourself!

Pumpkin Lasagna with Red Sauce, Broccoli + Kale
Write a review
For the sauce
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 6 shallots, sliced
  4. 2 tablespoons balsamic vinegar
  5. 1 28-ounce can crushed tomatoes
  6. 1 tablespoon brown sugar
  7. 2/3 cup coconut milk (or any milk!)
For the cheese filling
  1. 16 ounces ricotta cheese
  2. 1 egg
  3. 1/2 tablespoon dried basil
  4. 1/2 tablespoon dried oregano
  5. Salt and pepper
For the pumpkin filling
  1. 1 1/2 cups or 1 15-ounce can pumpkin puree
  2. 3 tablespoons grated parmesan cheese
  3. Pinch of nutmeg
  4. Salt and pepper
  1. 9 lasagna noodles
  2. ~2 cups fresh broccoli, chopped into small pieces
  3. ~2 large handfuls baby kale
  4. ~1/2 cup grated parmesan cheese, for topping
  1. Preheat the oven to 400*.
  2. Start with the sauce. Add a tablespoon or two of olive oil to a pot over medium heat. Once hot, add the minced garlic and sliced shallots. Cook several minutes, until shallots have softened. Add the balsamic vinegar to the pot, and cook several more minutes, until the vinegar has reduced. Add the crushed tomatoes, brown sugar and coconut milk. Stir, and cook over medium-low heat while you prepare the other things.
  3. For the cheese filling: combine the ricotta, egg, dried basil and oregano in a bowl. Add salt and pepper and stir well. Set aside.
  4. For the pumpkin filling: combine the pumpkin puree, parmesan cheese, nutmeg, salt and pepper in a bowl and stir together well. Set aside.
  5. I used a 9x13 baking pan. Using a soup ladle, ladle one scoop of sauce onto the bottom of the pan. Place three lasagna noodle on top of the sauce. Spread 1/3 of the ricotta mixture on the noodles, followed by 1/3 of the pumpkin mixture. Layer 1/2 of the broccoli on top of the pumpkin layer followed by a large handful of baby kale.
  6. Using the soup ladle, ladle another scoop of sauce on top of the veggies, trying to cover all lasagna noodles.
  7. Do another layer of three noodles, ricotta, pumpkin, the last of the veggies and then more sauce.
  8. Finish the layers with three noodles, the rest of the ricotta and pumpkin, the rest of the sauce and then a large covering of parmesan cheese.
  9. Cover with foil and bake in the preheated oven for 1 - 1.5 hours, or until noodles are soft.
  1. I used regular lasagna noodles and did not cook them before making the lasagna. I always do this and it always works for me, although it does take longer to bake.
The Dreaming Foodie http://www.thedreamingfoodie.com/

2 thoughts on “Pumpkin Lasagna with Red Sauce, Broccoli + Kale

Leave a Reply