to get my Healthy AF Banana Bread Recipe
Get into the fall spirit with our healthy pumpkin lasagna featuring ricotta, kale and white sauce. This cozy pumpkin lasagna is a comforting twist on a classic. Layers of silky white béchamel sauce, creamy pumpkin ricotta, and tender kale come together for a dish that’s both wholesome and indulgent. Each bite feels like fall — warm, nourishing, and truly exceptional.
Get into the fall spirit with our healthy pumpkin lasagna featuring ricotta, kale and white sauce. This cozy pumpkin lasagna is a comforting twist on a classic. Layers of silky white béchamel sauce, creamy pumpkin ricotta, and tender kale come together for a dish that’s both wholesome and indulgent. Each bite feels like fall — warm, nourishing, and truly exceptional.
Make the Pumpkin ricotta layer. In a medium-large mixing bowl, combine all pumpkin ricotta ingredients. Stir well until you have a smooth ricotta filling. Set aside. Preheat oven to 375℉.
Make the Kale. In a large saucepan, add tallow or olive oil and garlic, allowing to sauté for 30 seconds. Add the kale into the pan and give it a good stir. Turn heat to medium or medium-low to allow the kale to cook down and become tender. Turn the kale every few minutes to enable even cooking. Meanwhile, make your béchamel sauce. Note: when kale is tender, turn heat off.
Make the white béchamel sauce. Heat a medium-large dutch oven or pot over medium heat. Add the butter and allow to melt. Next add a little bit of the flour and stir well with a soft spatula or whisk, then a little more, and then the rest of flour. Pour a little milk in while stirring constantly until combined and thickened. Gradually add milk in while stirring, allowing to combine and thicken before adding the rest. Bring to a simmer over high heat, stirring frequently. Allow the milk to thicken − about 5-7 minutes. Add the cinnamon, nutmeg, salt and pepper and stir or whisk well. Lastly, add the shredded cheeses in batches, allowing to melt, before adding in more. Reduce heat to low.
Assemble the lasagna. Have all of your ingredients nearby to make this process quick and easy. You’ll need your kale, béchamel white sauce, pumpkin ricotta and grated cheese reserved for the top layer. Using a “9×13” baking dish, start by spreading thin layer of the béchamel sauce over the bottom. Next, add a layer of lasagna sheets. Next, cover with pumpkin ricotta. Next, cover with kale. Next cover with béchamel sauce. Repeat this layering process until you have 3 layers of lasagna sheets and have used all of your ingredients. Finish by spreading the reserved grated cheeses across the top of the lasagna.
Cover with unbleached parchment paper or a silicone baking sheet (so as to avoid aluminum foil) and place in the oven. Bake for 45 minutes. Remove the silicone baking sheet and if cheese is gold and slightly crisp on the edges, remove from the oven. If it isn’t, allow to bake an additional 10-15 minutes without the silicone baking sheet to get a more golden top. Remove from oven and allow to sit for 15 minutes before slicing into.
Cut leftover lasagna into individual pieces and store in a glass container in the fridge. These pieces will make fabulous lunchbox additions or quick lunches!
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