Week 3: Kale and Roasted Pumpkin Lasagne

Alice NeillWeekly Recipes, Winter3 Comments

Kale is all the rage at the moment; kale smoothies, kale crisps, even kale ice-lollies… Personally I prefer my kale savoury. Kale is considered a super food, full of natural goodness and is now in season right on time for our January detox! If you can’t get hold of a pumpkin, a butternut squash will work just as well. The other ½ of the pumpkin/squash tightly wrapped in Clingfilm will keep in the fridge for up to a week and can be used in soups, stews and currys.

My lovely vegetarian friend Caroline came over for dinner on Friday so I thought I would jazz up an old classic with some trendy kale. Although lasagne is not considered to be a healthy option, using dare I say it…..’low fat’ mozzarella and crème fraiche to replace mascarpone will make it a little lighter for those watching their waist line.



300g Kale
Boiling water to cover

Roasted Pumpkin:

½ Pumpkin or Butternut Squash
2 Crushed Cloves of Garlic
2 Tsp of Mixed dried Herbs (whatever you have in the cupboard)
1 Tbsp Olive Oil

Tomato Sauce:

1 Diced Onion
2 Crushed Cloves of Garlic
½ Glass of Red Wine
750ml Chopped Tomatoes
2 Tsp Smoked Paprika
1 Tsp Salt
1 Tsp Sugar

Béchamel Sauce:

1 Peeled Shallot
1 Bay leaf
50g Butter
50g Flour
1 ½ Pint Milk
200g Cheddar (or Cheese that you have left in the Fridge)
2 Beaten Egg Yolks
1 Tsp Mustard


250g Sliced Mozerella
250ml Marscapone
1 Packet of Lasagne Sheets


Roasted Pumpkin:

  1. Peel and cube the pumpkin, place in a large roasting tray
  2. Mix in the oil, herbs and garlic with the pumpkin
  3. Place in the oven at 180 for 30 minutes, turn the pumpkin over after 15 minutes of roasting

Tomato Sauce:

  1. Sweat the onions and garlic in 1 tbsp of olive oil on a low heat until translucent
  2. Add the red wine and reduce for a minute or so. Then add in the rest of the tomato sauce ingredients and simmer for 20 minutes. Set to one side.

Béchamel Sauce :

  1. Place the milk on the heat, add the shallot and bayleaf, once the milk has come to the boil remove off the heat and leave to infuse
  2. Melt the butter and add the flour, this will form a ball (roux).
  3. Add the infused milk a little at a time to the roux, once all the milk is incorporated cook on a low heat for 20 minutes.
  4. Add half the cheddar, the egg yolks and the mustard to the sauce and remove from the heat.


  1. Place the kale in a large pan
  2. Cover with the boiling water
  3. Add a tsp salt
  4. Cook with the lid on for 10 minutes
  5. Drain and set aside


  1. In a large dish, layer half of the tomato sauce, then a layer of lasagne sheets
  2. Next add half of the béchamel sauce, half the kale and half the pumpkin and a layer of lasagne sheets
  3. Spread over the rest of the tomato sauce and pumpkin and a final layer of lasagne sheets
  4. Finally the remaining kale, the béchamel sauce, the mascarpone (I put this on in dollops with a teaspoon) the mozzarella and the remaining cheddar cheese.
  5. Bake in the oven for 40 minutes.
  • Sophie Bailey

    this blog is beautiful! and always love a bit of Kale! mmm

  • Hi Sophie, thank you so much. Kale is great, hopefully this recipe will tickle your taste buds

  • I’ve tried kale in quite a few different ways but never in a lasagne. Will be trying this, I love the idea and looks amazing!