Pumpkin Lasagna

Noodles


Cook 9-12 lasagna noodles (depending on the size and shape of your pan - there are three layers of noodles all told) until on the firm side of al dente.

Pumpkin Filling
4 cups roasted pumpkin puree (you can use canned pumpkin puree if you are short on time)
1 1/2 cups fresh ricotta
5 dried sage leaves, crumbled
salt and pepper to taste

Heat all ingredients over medium low heat until warmed through. Set aside.

Creamed Kale
2 large bunches of kale, cleaned thoroughly, de-stemmed and finely chopped
2 tablespoons butter
2 garlic cloves, minced
1/4 teaspoon freshly grated nutmeg
1 cup cream
salt and pepper to taste

In a large, deep saucepan, melt the butter over medium-high heat. Add the washed kale (it's okay if it's still wet) and garlic to pan, adding in stages if necessary. Turn the kale in the pan with tongs until everything has a coating of butter and begins to wilt down. Add nutmeg, salt and pepper and stir to incorporate. Add cream, cover and reduce heat. Let simmer until the kale is tender. Taste to adjust seasonings and set aside.

To assemble the lasagna:

In a large baking dish, spread a thin layer of the pumpkin puree. This is going down just to prevent the first layer of noodles from slipping around.
Lay down first level of noodles.
Add the first real layer of pumpkin puree.
Add a layer of kale.
Add a layer of sliced provolone.
Another level of noodle.
Repeat with a second layer of everything.
Top with a final layer of noodles and cheese.

Bake at 350 degrees until the cheese on top is browned and bubbling.


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