WCT Pumpkin Kale Lasagna Recipe
Benefits of Pumpkin:
There is so much more to pumpkin than the spiced latte that you get at Starbucks. This fall favorite is packed with vitamin A, dietary fiber, tryptophan, and beta-carotene.
One cup of pumpkin has almost twice the recommended daily intake of vitamin A! Vitamin A is great for promoting good vision, as well as maintaining healthy skin, teeth, and bones.
What about the health benefits of pumpkin seeds?
Pumpkin seeds contain high quantities of tryptophan- an amino acid precursor to serotonin. Serotonin is one of the "feel good" neurotransmitters found in our bodies that helps improve our mood and sleep cycle.
Give this pumpkin lasagna a try and let us know what you think!
1 can of pumpkin puree (~29 oz)
2 cups of kale
10-12 no-boil lasagna noodles (oven ready)
3 oz of cheese
Total Cook Time:
Step 1: Add 1 tsp of extra virgin olive oil to the surface of whatever baking dish you are using
Step 2: Align the lasagna noodles vertically
Step 3: Add the pumpkin puree, ensuring all surfaces are covered
Step 4: Add a layer of kale
Step 5: Now, add the lasagna noodles horizontally
Step 6. Add a layer of pumpkin puree
Step 7: Add 1.5 oz of shredded cheese
Step 8. Add another layer of kale
Step 9: Now, add noodles in a vertical orientation
Step 10: Repeat Steps 6-9
Step 11: When the lasagna has all the ingredients, top with tomato sauce and the last 1.5 oz of cheese.
Step 12: Put in the oven until noodles begin to brown.
Step 13: Enjoy
The above ingredients yield approximately 6 servings. Nutrition facts and macro-nutrients are based on 6 servings. Store in refrigerator.