Pumpkin Lasagna

Italian Entrée
55 min.
4 Servings
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A classic Italian meal gets an autumnal twist in this vegetarian pumpkin lasagna recipe. Featuring pumpkin, kale, alfredo sauce and goat cheese, this layered and baked dish is perfect for any fall fiesta or dinner party.


  • 2 pkg. (16 oz.) Pictsweet frozen kale
  • 1 pkg. (¾ oz.) Nature’s Basket sage
  • 1 jar (15 oz.) Bertolli alfredo sauce
  • 1 can (15 oz.) Libby’s canned pumpkin
  • 8 oz. Market District goat cheese
  • 9 oz. Barilla oven-ready lasagna sheets
  • 1 cup Giant Eagle shredded Parmesan cheese


  Prep Time: 10 min. • Cook Time: 45 min.

Preheat oven to 375°F. Cook kale according to package directions. Place kale in a clean kitchen towel and squeeze out all the excess water. Pick the sage leaves, chopping half and leaving the rest whole.

In a large bowl, combine alfredo sauce, pumpkin, chopped sage, and goat cheese.

In an 8x8-inch baking dish, spread a thin layer of the pumpkin mixture. Arrange 3-4 pieces of the pasta and top with ⅓ of the pumpkin mixture, ⅓ of the Parmesan, and half of the kale. Repeat for another layer and then top with the pasta sheets. Cover with the remaining ⅓ of pumpkin mixture and Parmesan cheese. Bake for 45 minutes.

Remove from oven and top with sage leaves.

Approximate Nutritional Information (Per serving): Calories 830, Fat 43g, Sat Fat 25g, Trans Fat 0g, Cholesterol 120mg, Sodium 1560mg, Total Carbohydrate 72g, Fiber 9g, Sugars 8g, Protein 42g


ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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