Pumpkin and kale lasagne

Pumpkin and kale lasagne

I am having a bit of a pumpkin/squash/sweet potato moment. At this time of year, I always get a bit overexcited by cooking with these, even though the ingredients are generally available all year round these days (especially as I tend to cook with canned pumpkin, since cooking whole pumpkins can be a massive faff!).

I made the first pumpkin filled treat from my list of 8 delicious looking pumpkin recipes – pumpkin and kale lasagne –  and it didn’t disappoint! I made it on Saturday evening, which you can tell from the ridiculously harsh shadows on my photography. It’s winter, I don’t have a light box, I can’t only cook during daylight hours. I know that makes me a bad food blogger, but there you go, that’s life.

Pumpkin and kale lasagne 2

This recipe is from Foxes Loves Lemons. You can get the full recipe from her website, so I won’t replicate it here, but I did make a couple of changes:

  1. I used these apple and pork sausages instead of pre-cooked chicken sausages, because I don’t even think you can buy chicken sausages in England, and cooking sausages takes 15 minutes, so I just cooked them while I did the rest of the recipe.
  2. I skipped the couscous. a) Because my dishes weren’t deep enough and b) Because this dish is carb heavy enough as it is!
  3. I used fresh mozzarella instead of pre-sliced because why wouldn’t you?

Pumpkin and kale lasagne 3

All in all, this was absolutely delicious plus it made a LOT of portions. Peter and I had two large portions for dinner, and I’ve now got 6 smaller, lunch-sized portions in the freezer.

You can find the full recipe here. If you cook it, let me know how you get on!

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  1. Frances

    October 27, 2014 at 8:04 pm

    You can get canned pumpkin?! Interested to try this. We had the first harvest from our kale out if our raised veg beds this weekend. There’s quite a lot and I don’t really know what to do with it. Gluten free lasagne sheets are not the greatest though. Do you think it would work with pasta shapes instead? Layer it up or make it more of a pasta bake than a lasagne?

    1. BeNourishd

      October 27, 2014 at 9:08 pm

      Yes! It’s so good, too. I bet it would work as a pasta bake. There is also a white sauce, could you make that with a different type of flour?

      1. Frances

        October 27, 2014 at 9:27 pm

        Never had much luck with using gf flour in a roux for a sauce. Could just cheat and use corn flour. James wasn’t too keen until I mentioned that it had sausages in with the pumpkin and kale!

  2. Things to do before the baby... - BeNourishd

    December 19, 2014 at 5:42 pm

    […] I’ve got some really good things in the freezer right now – some tomato soup, some pumpkin and kale lasagne, some corn muffins, and a few other bits, but those aren’t going to last me very long, so […]

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