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CARE Recipe: Hearty Pumpkin Lasagna (gluten-free with rice noodles)

This vegetarian version of lasagna is as filling and rich as its meat-based counterparts (more so really because of the 10 grams of fiber per serving!). This version is also rich in Vitamin A, calcium, and soluble fiber. The calcium comes from both the cheese and the collard greens. This lasagna also freezes well making homemade lasagna a reality on cold nights when prep didn’t get done over the weekend. I usually have this for two dinners and then freeze the rest. I hope you enjoy it as much as I do.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 10 garlic cloves, minced
  • 1 box brown rice lasagna noodle, (~12 noodles, tinkyada is a recommended brand)
  • 1 tablespoon walnut oil, (olive oil could be substituted)
  • 1 sweet onion, chopped, (vidalia or walla walla)
  • 1 teaspoon ground black pepper
  • 8 cups collard greens, (one full bunch, stems removed) , shredded
  • 1 1/2 cups canned pumpkin, (1, 15oz can=1 1/2 cups)
  • 15 ounces part skim ricotta cheese (1, 15oz container or 1 3/4 cups)
  • 3/4 cup low fat milk
  • 2 cups shredded parmesan cheese

Instructions

  1. Preheat oven to 425 degrees.
  2. Set aside a 9″x13″ baking dish (ungreased).
  3. Begin cooking noodles according to package directions. Remove noodles from heat but don’t drain until ready to use (to avoid them sticking together).
  4. While noodles are cooking, heat oil over medium-high heat in a large skillet. Add onion and pepper. Cook until onion is translucent (about 5-8 minutes).
  5. Add garlic and collard greens. Sauté mixture until greens turn bright green (about 3 minutes). Remove from heat and set aside.
  6. In a separate mixing bowl combine pumpkin and ricotta cheese. Set aside.
  7. At this time, rinse pasta in cold water, loosely separate them, and set aside.
  8. Pour milk onto bottom of baking dish.
  9. Place 4 lasagna noodles on top of milk. Add 1/2 of onion mixture and 1/2 of pumpkin cheese mixture.
  10. Repeat with 4 lasagna noodles, 1/2 of onion mixture and 1/2 of pumpkin cheese mixture. For top layer, add remaining 4 noodles and sprinkle with parmesan cheese.
  11. Cover with foil and bake 20 minutes. Remove cover and bake an additional 20 minutes to lightly brown cheese topping.
  12. Allow to cool then divide into 8 portions.

Notes

  • To remove collard green stems, simply place your fingers at the base of the leaf (near the stem) and gently pull down the length of the stem removing the greens.
  • The sodium in the recipe comes from the dairy and cheese products. A pinch could be added to the onions and greens mixture if desired.
  • Author: Teri Rose, MS, LN, OblSB
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: oven
  • Diet: Vegetarian

Nutrition

  • Calories: 413
  • Sugar: 6g
  • Sodium: 437mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 10g
  • Protein: 25g
  • Cholesterol: 32mg

Keywords: hearty pumpkin lasagna

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