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