Saturday, October 21, 2017

Pumpkin Kale Lasagna

     There is going to be something new on my Thanksgiving tables this year...that's right, Pumpkin apologies!  #whynot  There may something new on my table thru out the year as well.  Have you ever tried Pumpkin as a savory delight,...whelp, it's GOOD!  And with pre-made Cucina Antica Tuscany Pumpkin sauce, it makes life real easy ('cause I lazy).  This is extremely rich, so watch portion size, 1/12 of a 9X13 pan is 341 calories, 33g net carbs and 17g protein.  Use this as your main course with a side salad, guilt free.  Move over Turkey, there's a new treat in town.  ;)

Ingredients for 12 servings~
1 Tablespoon Butter
1 Tablespoon crushed Garlic
Dash Cayenne Pepper
5oz Baby Kale
Dash Salt
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5 Tablespoon Butter
6 Tablespoons Flour
4 cups 2% Milk
1 cup Mozzarella
Dash Salt
Dash Pepper
Dash Nutmeg
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8oz (12 sheets) Oven Ready Lasagna Noodles ('cause I lazy...boil the regular kind if you wish...#freak)
1 pound full fat Ricotta Cheese
25oz Cucina Antica Tuscany Pumpkin Sauce (
1 cup Mozzarella

     From first set of ingredients, melt Butter, add Garlic, and Cayenne til sauteed and fragrant, add Kale to skillet til wilted, season with Salt to taste, set aside.  From second set of ingredients, melt Butter, and slowly stir in Flour til well incorporated, slowly stir in Milk til smooth and simmer til thickened, approx 30 minutes, then add Mozzarella, Salt, Pepper, and Nutmeg~allow to cool and will continue to thicken.  After White Sauce has cooled and thickened, add one cup to Pam coated 9X13, top with 3 of the Lasagna Noodles, 1/4 of the Ricotta Cheese, 1/4 of the Pumpkin Sauce, and 1/4 of the remaining White Sauce, and 1/4 of the wilted Kale~repeat 3 more times.  Finish by sprinkling with remaining cup of Mozzarella, cover with foil and bake at 375 for 40 minutes.  Remove and Enjoy  :)

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