Description
Roasted Pumpkin & Kale Lasagna with Whipped Ricotta, Pistachios & Maple Honey Glaze is a comforting vegetarian lasagna layered with sweet roasted pumpkin, tender kale, creamy whipped ricotta, melted mozzarella and Parmesan, then finished with a maple honey glaze and toasted pistachios.
Ingredients
2 lb (900 g) pumpkin or butternut squash, peeled, seeded, and cut into small cubes
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
5 cups (150 g) finely chopped kale, stems removed
1 tbsp olive oil
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
15 oz (425 g) whole-milk ricotta cheese
1/2 cup (50 g) grated Parmesan cheese
1 large egg
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
9 lasagna noodles
1 1/2 cups (150 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 ml) vegetable broth or water
2 tbsp pure maple syrup
1 tbsp honey
1 tbsp olive oil
1 tsp fresh lemon juice
Pinch of cinnamon
1/3 cup (45 g) shelled pistachios, roughly chopped
1 tbsp fresh parsley or thyme, chopped
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat your oven to 425°F (220°C). Place the pumpkin or butternut squash cubes on a large baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
2. Roast the pumpkin for 30–35 minutes, turning the pieces once halfway through cooking, until tender and golden around the edges. Remove from the oven and set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the chopped kale and season with salt and black pepper. Cook for 4–5 minutes, stirring frequently, until the kale is wilted and tender. Remove from the heat and allow it to cool slightly.
5. Add the ricotta, Parmesan, egg, lemon juice, garlic powder, salt, and black pepper to a large bowl. Whisk vigorously or beat with a hand mixer for 1–2 minutes until the mixture becomes light, creamy, and smooth.
6. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay the noodles flat on a clean surface or baking sheet so they don’t stick together.
7. In a small bowl, whisk together the maple syrup, honey, olive oil, fresh lemon juice, and a pinch of cinnamon until smooth and well combined. Set aside.
8. Reduce the oven temperature to 375°F (190°C). Spread the vegetable broth or water over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish. Arrange a layer of lasagna noodles over the bottom.
9. Spread about one-third of the whipped ricotta over the noodles, followed by one-third of the roasted pumpkin and cooked kale. Sprinkle with some of the mozzarella and Parmesan.
10. Repeat the layers until all of the ingredients have been used, finishing with a generous layer of mozzarella and Parmesan on top.
11. Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
12. Remove the lasagna from the oven and let it rest for 10 minutes so the layers can settle and the lasagna becomes easier to slice.
13. Drizzle the maple honey glaze lightly over the top just before serving. Add it gradually so the sweetness complements rather than overwhelms the savoury layers.
14. Scatter the chopped pistachios over the lasagna and finish with fresh parsley or thyme. Add a small pinch of red pepper flakes if desired.
15. Slice the lasagna into generous portions and serve warm.
Notes
Roast the pumpkin until the edges become deeply golden for the best flavour. Avoid overcrowding the baking sheet.
Don’t overcook the kale. Cook it just until tender and wilted so it retains some texture.
Whipping the ricotta makes the filling smoother and lighter than simply stirring it together.
Cook the lasagna noodles until just al dente because they will continue cooking in the oven.
Let the lasagna rest for at least 10 minutes after baking so the layers can settle before slicing.
Add the maple honey glaze at the end to keep its flavour fresh and prevent the sweetness from becoming overpowering.
Briefly toast the pistachios before garnishing to make their natural nutty flavour even more pronounced.
Butternut squash can be used instead of pumpkin. Cut it into evenly sized cubes so it roasts evenly.
The lasagna can be assembled ahead of time, covered tightly, and refrigerated until ready to bake.
Prepare the maple honey glaze and chopped pistachios separately and add them after baking for the best texture.
Frozen kale can be used if thawed completely and squeezed thoroughly to remove excess moisture.
Toasted walnuts, pecans, almonds, or hazelnuts can be substituted for the pistachios.
The maple honey glaze can be omitted for a less sweet version.
Serve with a simple green salad dressed with lemon vinaigrette, roasted vegetables, crusty bread, or a light Mediterranean-inspired salad.
Store cooled leftovers covered in the refrigerator and reheat gently in the oven or microwave until warmed through.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Mediterranean