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.
Italpasta Gluten Free Lasagne
extra virgin olive oil
cut into 1 inch cubes
sweet onion (medium)
chopped with stems and ribs removed
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.