Kale and Italian Sausage Lasagna with Pumpkin Béchamel

October 13, 2015

Test Kitchen-Approved

Author Notes: This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is of the one-and-only Julia Child (from 'Mastering the Art of French Cooking') with some pureed cooked pumpkin and nutmeg added for depth. Mary Catherine Tee

Food52 Review: This recipe is featured in the story, How to Plan the Ultimate Cozy Night In With Friends, sponsored by The Hess Collection.

WHO: Mary Catherine Tee is no stranger to our contests! She’s had 2 other recipes featured as finalists and 7 Community Picks.
WHAT: A rich lasagna with all the fall flavors.
HOW: Do as you would for a classic lasagna, except put pumpkin in your béchamel and a kale and Italian sausage in between your layers.
WHY WE LOVE IT: Lasagna can, at times, feel too heavy—laden with cheese, sauce, and more sauce. This lasagna solves that by adding kale, which helps to cut through the richness. Plus, it puts pumpkin béchamel! A fun fall twist on a classic sauce.
The Editors

Serves: 12

Ingredients

Pumpkin Béchamel

  • 4 tablespoons butter
  • 6 tablespoons flour
  • 4 cups hot milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • pinch of nutmeg
  • 2 cups pureed pumpkin or winter squash

For the lasagna

  • 15 lasagna noodles
  • 2 tablespoons olive oil
  • 2 pounds bulk sweet Italian sausage
  • 8 cups kale
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1 pound ricotta
  • 2 eggs
  • 2 tablespoons fresh sage, finely chopped
  • 2 cups fresh mozzarella (shredded or sliced)
  • 1/4 cup finely shredded parmesan
In This Recipe

Directions

  1. Preheat oven to 375° F.
  2. Melt the butter in a heavy-bottom 2 1/2-quart saucepan, then blend in the flour with a wooden spoon to make a smooth, somewhat loose paste. Stir over medium heat until the butter and flour foam together for 2 minutes without coloring more than a buttery yellow. Remove from heat.
  3. When the bubbling stops, pour in the hot milk at once, whisking vigorously to blend thoroughly. Then whisk rather slowly over moderately high heat, scraping along the bottom and sides of the pan, until the sauce comes to a simmer; simmer 2 to 3 minutes, stirring with a wooden spoon.
  4. Stir in the salt, pepper, nutmeg, and pumpkin. Simmer until sauce is thick enough to coat the back of a spoon.
  5. Bring pot of salted water to a boil. Once boiling, add pasta and cook for about 6 minutes. Drain pasta. The pasta will be slightly cooked and will finish cooking in the oven.
  6. In a cast iron skillet, heat olive oil over medium heat. Add the sausage and cook through, until all the pink is gone, stirring occasionally. After sausage has cooked, drain all but 2 Tbsp. fat. Add kale and garlic stirring to coat kale with oil/fat. Cook until wilted. Add pepper and remove from heat.
  7. Mix ricotta, eggs, and sage in a bowl. Set aside.
  8. To assemble the lasagna: add 1 cup of béchamel to the bottom of a 9x13 pan. Cover bottom by layering 4-5 lasagna noodles lengthwise.
  9. Spread 1/2 the ricotta mixture over noodles. Add 1/2 of kale-sausage mixture on top of the ricotta. Cover with 1 cup mozzarella cheese. Pour 1 cup béchamel over the mozzarella.
  10. Add another layer of noodles, remaining ricotta, kale-sausage mixture, and mozzarella. Top with last layer of noodles. Pour remaining béchamel over the top layer of noodles. Sprinkle with parmesan over top.
  11. Bake for 45-50 minutes, or until the top is golden brown.

More Great Recipes:
Pasta|Lasagna|Italian|Mozzarella|Pumpkin|Sage|Sausage|Nutmeg|Kale|Milk/Cream|Cast Iron|Fall

Reviews (27) Questions (0)

27 Reviews

Aimer December 15, 2017
Made it tonight... Fantastic. Made it pretty much as listed but used a little white wine in the sausage and kale mix then let it cook off.
 
Alyssa December 4, 2017
Made this for dinner yesterday and followed all the directions. It was not difficult to make (though a bit time-consuming, as most lasagnas are), and the end result was delicious! The pumpkin flavor is very subtle, and the kale helps to cut through all the richness. Thanks for a very tasty recipe! Will definitely make again.
 
Penny October 29, 2017
This recipe was easy, and full of flavor. I love it!
 
Megan G. October 23, 2017
Has anyone made this in advance? I'd love to make it the day before serving (make and assemble Friday afternoon/bake it Saturday afternoon.)<br />Thanks
 
Author Comment
Mary C. November 5, 2017
Megan, hello! I just made this recipe in advance of a dinner party and I assembled the lasagna through step 10, ending with the last layer of noodles and put the lasagna and the remaining bêchamel, each covered, in the fridge. On dinner day, I took the lasagna out of the fridge about an hour before I baked it and worked on the béchamel. It had separated a bit, so I heated it over medium heat, whisked in a little more milk, and it eventually reconstituted. I poured it over the top, sprinkled with the parm, and baked as described above. It turned out great!
 
MarieNoel September 20, 2017
All I can say is wow! This lasagna is absolutely wonderful! This was the best lasagna I've ever made/had. It puffed up and crisped beautifully in the oven. The pumpkin béchamel (which doesn't have an overwhelming pumpkin flavor. It has a light pumpkiness to it :) ) ricotta and mozzarella melt all together and is delicious! I used half spicy and half maple sausage which was perfect. I added fresh rosemary to the ricotta instead of sage. Put the fresh sage in the bechamel instead. Beforehand, I crisped up some wild mushrooms in butter. I scattered them on top and sprinkled Parmesan over that. This was delicious. I cannot give this dish enough compliments. Perfect fall dish! Can very easily make vegan, vegetarian, kosher etc. Thank you so much Mary!
 
Teddi December 5, 2016
Made it this weekend and it was absolutely delightful. My brother is not much of a fan of pumpkin, but found it wonderfully tasty. I only had a pound of sweet Italian sausage and 1 8oz ball of fresh mozzarella, but everything still turned out great. Only needed 12 lasagna noodles (I cooked mine in an oval dish). Next time I would add more salt, though. I found it to be a bit lacking in that department (but that could have been due to the fact that I didn't have enough mozz/meat).
 
Rich November 17, 2016
Hi, if I omit the sausage, how much more kale should I add? Thanks
 
trvlnsandy November 18, 2016
just a thought - maybe add white beans instead?
 
Author Comment
Mary C. December 1, 2016
I like your thinking, trvlnsandy! Or perhaps try between 2ish cups of diced (slightly) roasted winter squash. I haven't tried it but I imagine if you baked the diced pumpkin (tossed in oil with a little salt) for 20-30 minutes, it would be firm enough to hold up to the 50 minute lasagna bake. If you don't want to go to the hassle, increase the kale by 1/2. If you try any of these options, please let me know how it turns out!
 
Eric R. November 16, 2016
I made this for a dinner party recently. The only change was that I used spinach in place of the kale (not a huge fan of kale). It turned out beautifully and all my guests asked me for the recipe! This will be added to my favorite recipe list for sure!
 
Author Comment
Mary C. November 16, 2016
I'm thrilled to hear your guests enjoyed this recipe and equally as thrilled to hear it will make it to your favorites list! It's good to hear spinach worked well in it. I'll have to try it because frankly, sometimes I'm not in the mood for kale myself. Thanks for the tip!
 
Pumpkiness October 29, 2016
I had some store-bought pumpkin pasta sauce in the cupboard, so I used it along with the no boil noodles. I'm certain it is better with the homemade bechamel, but it's hard to imagine. My husband and I both loved it!
 
oregon C. October 25, 2016
Have you tried this with the no-boil lasagna noodles? Since I've hit my retirement years, been trying to take short-cuts for a little less time in the kitchen.
 
Author Comment
Mary C. October 26, 2016
I tested it once with no-boil noodles, and it turned out fine! My chief complaint with no-boil noodles is they don't have the nooks and crannies that collect all the good stuff which is my favorite part of a bite of lasagna. If that doesn't bother you, then it should be a-okay.
 
SarahInMinneapolis October 22, 2016
I freeze moussaka all the time (ok, the one time each year I make it!) The whole trick is to reheat in a 350 oven for an hour or so. NO microwave!
 
Susan G. October 21, 2016
Mary Catherine! I've made this recipe twice-- once following your steps to a "t" and another time altering the recipe (made a baked ziti and omitted the sausage for my vegetarian guests.). What a family favorite this has become!
 
Author Comment
Mary C. October 23, 2016
Love the baked ziti variation, Susan--I'll definitely have to give that a try! I'm happy to hear this recipe has found its way to be a family favorite.
 
trvlnsandy October 21, 2016
This does not indicate the size of the can. 15oz?
 
Author Comment
Mary C. October 23, 2016
Yes, a 15 oz can of pumpkin will do!<br />
 
trvlnsandy October 23, 2016
ahhh - I thought it said 2 cans of pumpkin. I see now it says cups.
 
Author Comment
Mary C. October 23, 2016
Thanks for asking the question! Most folks will probably use canned pumpkin, so that note should definitely be included in the recipe.
 
Annie S. November 12, 2015
Thank you Mary ate that helps a lot!
 
aargersi November 12, 2015
This actually makes me hope for cooler weather so I can make it - and not much can get me to wish away warm days!!!
 
Author Comment
Mary C. November 12, 2015
Noooo, don't wish your warm days away!! No lasagna is worth it!
 
Annie S. November 9, 2015
This sounds wonderful and I will make it. My question is I would like to make one to freeze for a gift. What would you suggest?
 
Author Comment
Mary C. November 12, 2015
I haven't tried freezing it, but I've frozen moussaka (with 1 inch layer of béchamel) so I'd suggest treating it like that. After assembly, cover lasagna tightly with plastic wrap and freeze for up to four months. To reheat, discard the plastic wrap, cover the lasagna with foil and bake at 350 degrees for 1 1/2 1 3/4 hours. Uncover and bake for 15 minutes more, until the top is golden and the lasagna is heated through. I hope that helps!