Pumpkin, Kale & Carrot Lasagna
Time: 50 minutes
Yield: 4 Servings
(13 Item Recipe)
3 tablespoons extra virgin olive oil
2 organic onions, chopped
1 Bunch Organic kale, stems removed, leaves washed well and chopped
2 Large Organic Carrots, chopped
2 teaspoon sea salt
1 teaspoons fresh-ground black pepper
1 teaspoons dried sage
1/2 teaspoons grated nutmeg
3 cups fresh organic pumpkin, pureed
2 cups soy milk
1 1/2 cups grated Parmesan
9 no-boil lasagne noodles (about 6 ounces)
2 Cups Organic Crushed tomatoes
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the kale, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the kale is wilted and no liquid remains in the pan, 5 minutes.
Preheat oven to 400°F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup soy milk, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
Pour soy milk and 1 cup of crushed tomatoes into an 8-by-12-inch baking dish. Top the soy milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the kale and carrot mixture over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, kale and carrot mixture, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup soy milk. Spread the mixture evenly over the top of the lasagne, cover with 1 cup crushed tomatoes, then sprinkle with the remaining 1 cup of Parmesan, and drizzle with olive oil. Cover with aluminum foil and bake for 35 minutes. Uncover and bake until golden, about 15 minutes more.