30 mins
1 hr 30 mins
Serves 8

Roasted Pumpkin, Garlic & Kale Lasagna

This farm-to-table lasagna features in season flavours of pumpkin, roasted garlic, and Tuscan kale. The perfect recipe to celebrate the fall harvest.
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  • 1 pkg Italpasta Gluten Free Lasagne
  • 5 tbsp extra virgin olive oil
  • 1 tbsp tomato paste
  • 4 cup pumpkin, cut into 1 inch cubes
  • 1 garlic
  • 1 1/2 tsp salt
  • 1 tsp pepper, freshly ground
  • 1 sweet onion (medium), small diced
  • 1 tsp oregano, dried
  • 1/2 tsp chilis, dried
  • 7 tomatoes, roughly chopped
  • 1 bunch Tuscan kale, chopped with stems and ribs removed
  • 270 g Provolone cheese, grated
  • 1/3 cup Parmigiano Reggiano cheese, plus extra for garnish


  • Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  • Place pumpkin on baking sheet and toss with 2 tbsp olive oil and season with salt and pepper.
  • Cut top of garlic just enough to expose cloves. Drizzle the exposed cloves with 1 tbsp of olive oil. Wrap with foil and place on baking sheet with pumpkin.
  • Roast in oven until pumpkin and garlic have softened, about 30–35 minutes. Remove and let cool.
  • Reduce oven to 375 F.
  • In a food processor, add tomatoes, pumpkin and purée.
  • In a large sauce pan, heat remaining 2 tbsp of olive oil over medium heat. Add onions, oregano and chilis and sauté for 2-3 minutes until onions are soft and translucent.
  • Add tomato paste and sauté for an additional 2 minutes.
  • Remove garlic from skin and place in the pan with onions.
  • Add tomato and pumpkin purée to onions and garlic.
  • Bring sauce to a boil, add kale and season with salt and pepper. Cook for 2-3 minutes until kale softens.
  • Line the bottom of an 8 ½ x 11 inch baking pan with sauce to avoid noodles from sticking.
  • Line bottom of pan with 3 lasagne noodles. Cover with sauce and top with grated provolone cheese. Repeat for remaining layers ensuring you end with sauce on top.
  • Sprinkle with provolone and grated Parmigiano cheese.
  • Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes and top is slightly golden.
  • Remove from oven, cover and let rest for 5 minutes for lasagna to set.
  • Serve with extra Parmigiano cheese and dried chilies.
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Nutritional Analysis

Calories: 400kcalCarbohydrates: 41gProtein: 17gFat: 20gCholesterol: 25mgSodium: 840mgFiber: 4gSugar: 7g