Pumpkin Goat Cheese and Kale Lasagna
A super easy vegetarian lasagna full of cheesy flavor.
Ingredients
- 4 to 5 no-boil lasagna noodles or traditional noodles, pre-cooked
- 1 1/2 cups canned pumpkin
- 1/2 tsp chili powder
- 1/8 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/8 tsp kosher salt
- 4 oz goat cheese
- 1 head kale, trimmed and washed
- 2 cups shredded fontina cheese or other melty cheese
Directions
- Preheat oven to 375°F.
- Mix chili powder, paprika, garlic powder, and salt into pumpkin.
- Steam cook kale until wilted and tender.
- Spread a thin layer of the pumpkin mixture on the bottom of a small casserole dish.
- Place two lasagna noodles into dish, and fill in the gaps with broken pieces.
- Spread on another pumpkin layer followed by a layer of crumbled goat cheese (or spread if yours is extra soft), followed by a layer of kale and then a layer of fontina.
- Repeat a second stack with another round of noodles, pumpkin, goat cheese, kale, and fontina.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 minutes longer.
Nutrition Facts
Calories 487
Calories from Fat 213 (44%)
(37%)Total Fat 24g
(74%)Saturated Fat 15g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(25%)Cholesterol 76mg
(26%)Sodium 630mg
(16%)Potassium 554mg
Total Carbohydrate 43g
(19%)Dietary Fiber 5g
Sugars 4g
Sugar Alcohols 0g
(54%)Protein 27g
Copyright © 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.