Kale and Italian Sausage Lasagna with Pumpkin Béchamel

Kale and Italian Sausage Lasagna with Pumpkin Béchamel

Kale and Italian Sausage Lasagna with Pumpkin Béchamel

Featuring: Garlic Extra Virgin Olive Oil


  • 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 Garlic Extra Virgin 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


Preheat oven to 375º F.

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.

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.

Stir in the salt, pepper, nutmeg, and pumpkin. Simmer until sauce is thick enough to coat the back of a spoon.

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.

In a cast iron skillet, heat Garlic Extra Virgin 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.

Mix ricotta, eggs, and sage in a bowl. Set aside.

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.

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.

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.

Bake for 45-50 minutes, or until the top is golden brown.

Remove from oven and let it rest for 5-10 minutes. Cut and serve drizzle Garlic Extra Virgin Olive Oil on top for added garlic flavor. Or drizzle one of our infused balsamic vinegars such as Raspberry Balsamic or Pomegranate Balsamic for added flavor! 

Recipe is good for 3 days after cooking, this recipe can also be frozen and reheated as well. 


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