Roasted Pumpkin and Kale Lasagne


  • 1 kg pumpkin, halved
  • 1 red onion, halved
  • 2 tbs olive oil
  • 1 white onion, finely chopped
  • 50g of butter
  • 3-4 garlic cloves, crushed
  • 1 big bunch of kale or bag of spinach
  • 500g fresh ricotta or cottage cheese
  • 1 egg
  • 250g grated cheese
  • Lasagne sheets


  1. Preheat oven to 180C Place the pumpkin halves and the white onion on a greased baking tray and roast until the pumpkin is tender.
  2. Remove the onion after about 20 minutes and chop into small dice.
  3. Remove the pumpkin from the oven and using a spoon, scoop out the flesh and place in a bowl with the chopped onion and salt and pepper. Set aside.
  4. Remove the stalks from the kale, finely chop the leaves and stalks.
  5. Heat a large fry pan add the butter and remaining olive oil, soften the kale stalks and garlic for a for about 3 minutes, then add the chopped leaves. Cook stirring occasionally until the leaves have wilted and softened. Season to taste. Set aside.
  6. To make the cheese sauce, mix the egg with ricotta in a bowl. If the mix is too stiff add a little milk or water. You want it to be the consistency of thick yoghurt. Season to taste.
  7. Grease a 25cm x 25cm lasagne dish with olive oil.
  8. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with half the ricotta mixture a hand full of the grated cheese and spread it evenly. Top with ½ kale, then cover with another layer of lasagne sheets. Repeat and then finish with remaining grated cheese.
  9. Cook for 35 – 40 minutes until the top is golden. Enjoy with friends, family and colleagues.

We Love Leftovers:
This recipe is perfect for using up old cheese you may have in the fridge. This recipe can last in the fridge for 4-5 days and in the freezer for six months. If you are cooking just for yourself it’s a great option to freeze individual portions, ready for whenever you need them.