1/4 teaspoon ground nutmeg

2 15 ounce cans pure pumpkin

1 pint heavy cream

1 1/2 cups grated Parmesan cheese

9 oven ready lasagna

1/2 – 1 cup ricotta cheese {I used low-fat}

4 tablespoons butter

Salt and pepper to taste

Preheat oven to 400 degrees. In a large skillet, melt 2 tablespoons butter over medium-low heat. Add the onion and cook for about 5 minutes. Increase the heat to medium and add the garlic, sage and kale; season with the nutmeg and salt and pepper. Cook for about 5 minutes until the kale is wilted and the onions are fragrant. Meanwhile, in a large bowl, combine the pumpkin, cream and 1 cup of Parmesan cheese; season with salt and pepper. In a baking dish that has been sprayed with cooking spray, place a layer of lasagna on the bottom {I used 3}. Place a few dollops of ricotta on top of the lasagna and spread with a knife. Top with the kale and onion mixture followed by almost half of the pumpkin mixture. Top with another layer of lasagna followed by the ricotta. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining lasagna, pumpkin mixture and Parmesan cheese. Cut the last tablespoon of butter into tiny pieces and sprinkle on top of the casserole. Cover with foil and bake for 20 minutes. Remove foil and cook for an additional 10-15 minutes.

Lately, I have had pumpkin on my mind. Whether it is pumpkin coffee, pumpkin bagels, pumpkin muffins {check back on Thursday!} I just can’t get enough pumpkin. I really wanted to try incorporating pumpkin into a main dish and make it more savory instead of sweet. I instantly thought of one of my favorite dishes, lasagna. And what green, fall vegetable goes perfectly with pumpkin? Kale! If you have been following A Blonde’s Moment, you know I love cooking and experimenting with kale. And I think kale works so wonderfully with the pumpkin in this lasagna. This is definitely a rich dish, but so perfect for cool fall evenings.  Give this savory pumpkin dish a try and stay tuned as I continue with another favorite pumpkin recipe on Thursday!

Thanks for reading!