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JASON GOLDSTEIN Pumpkin Kale Lasagna

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1 can chopped tomatoes (28 ounces)
2 cups parmesan cheese (grated, divided)
7 ounces mozzarella (shredded, divided)
12 frozen mushroom raviolis (divided)
2 tablespoons olive oil
1 pound cremini mushrooms (chopped into chunks)
2 bunches kale (chopped)
5 cloves garlic (chopped)
1 teaspoon red pepper flakes
1 onion (chopped)
1/2 teaspoon freshly grated nutmeg
10 sage leaves (finely chopped)
2 cans pumpkin puree (15 ounces each)
1 cup whole milk ricotta
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cloves garlic (shredded)
1 pinch salt
1 pinch pepper
10 sage leaves (finely chopped)
1/2 teaspoon freshly grated nutmeg

Preheat your oven to 400ºF.
For the Kale Mushroom Layer: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook until tender, about 2 minutes. Season with salt and pepper. Add the onions, spicy red pepper flakes and season with salt and pepper. Cook until translucent, about 4 minute. Add garlic and stir for 30 seconds. Add in kale, nutmeg and stir until kale wilts, about 1 minute. Season with salt and pepper. Set aside.
For Pumpkin Cheese Layer: In a large bowl add the pumpkin puree, ricotta, cinnamon, vanilla extract, garlic, sage leaves, nutmeg and mix to combine. Season with salt and pepper. Set aside.
To Assemble: Place 1/2 a can of chopped tomatoes on the bottom of 9×13-inch lasagna dish. Lay half of the frozen raviolis in a row covering the bottom of the dish. Pour the pumpkin cheese layer on top and smooth. Add kale mushroom mixture. Sprinkle 1 cup of mozzarella cheese and 1 cup of parmesan cheese on top. Add a second layer of raviolis covering the cheese layer and pour the other 1/2 can of chopped tomatoes on top, spreading to cover the raviolis. Cover the top with the remaining parmesan and mozzarella cheese.
Cover with aluminum foil and bake for 45 minutes. Remove the aluminum foil and drizzle a little extra virgin olive oil on top and bake 10 more minutes until it gets a deep golden color and a bubbly crust.
Remove the lasagna from the oven and let it rest for about 20 minutes before serving.
Tip: Build lasagna ahead of time and keep in refrigerator or freezer. Just allow to thaw, if frozen, bake and enjoy.

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