Ricotta Kale Pumpkin and Zucchini Lasagne (Gluten Free)
A wholesome, prep-ahead, veggie-rich twist on classic lasagne.
I love a one-pot meal.
There’s a certain peace that comes with knowing dinner won’t require a mountain of dishes or all of your remaining brain cells at the end of the day. Life with little ones brings a very specific type of chaos at 5pm — the witching hour, the “mum, I’m starving” hour, the “why is nothing ready yet?” hour. In those moments, I’m often amazed dinner makes it to the table at all.
Lasagne, however, is one of my quiet victories. A meal I can assemble in a quiet moment earlier in the day, tucked away in the fridge ready to be slide into the oven when the pre-dinner storm hits. Traditionally it’s a dish layered with meat, gluten-filled pasta sheets, béchamel and generous amounts of cheese — delicious, yes, but not always the kindest on the stomach.
This Ricotta, Kale, Roast Pumpkin & Zucchini lasagne is my gentler version: gluten free, vegetable-forward, surprisingly rich, deeply flavourful and without any greasy heaviness. A lasagne that ticks all the boxes — comfort, nourishment, ease — without any of the fuss.
It began life as a way to use up my homemade ricotta (from a recent recipe), and it has been on rotation in my kitchen ever since. Zucchini becomes the “pasta,” roasted pumpkin brings sweetness and caramelisation, and a ricotta-kale mixture acts as a creamy, savoury white sauce. A little gluten-free pasta adds body (or quinoa if you want to go paleo-friendly). And somehow — magically — it still tastes unmistakably like lasagne.
This is the recipe I come back to when I want something hearty, weekday-friendly and utterly delicious.
Why You’ll Love This Recipe
• Gluten free & veggie-full — nourishing layers without the heaviness of traditional lasagne.
• Make-ahead friendly — assemble hours ahead, then bake when needed.
• Creamy without cream — ricotta and kale step in for béchamel beautifully.
• Family-approved — packed with vegetables yet tastes like classic comfort food.
• Easily adaptable — paleo option, dairy-free swaps and mix-and-match veg.
• One baking dish, minimal washing up — the ultimate mid-week sanity saver.
This Ricotta, Kale, Roast Pumpkin & Zucchini lasagne has become one of those quiet, dependable meals in our home — the kind you lean on in busy seasons, the kind you’re proud to set on the table, and the kind you make once and immediately bookmark for next week. It’s comforting without being heavy, nourishing without feeling virtuous, and full of flavour without requiring hours of effort.
The roasted pumpkin, the creamy ricotta, the fresh herbs, the soft layered zucchini — they all come together in a way that feels both rustic and a little bit special. It’s the sort of meal your future self thanks you for when the craziness of the evening arrives.
Simple, hearty, gluten free and just delicious. A family-friendly favourite worth adding to your rotation.
Ricotta, Roast Pumpkin & Zucchini Lasagne (Gluten Free)
Serves: 6–8
Prep time: 20 min
Cook time: 1 hr 40 min
Ingredients
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600 g pumpkin, peeled and chopped into 2 cm pieces
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Olive oil
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1 serve homemade ricotta (or 300 g store-bought ricotta)
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1 bunch cavolo nero kale, finely chopped, stalks removed
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1 egg
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½ brown onion, finely diced
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1 clove garlic, crushed
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4–5 medium zucchini, ribboned lengthwise
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1 × 400 g tin organic diced tomatoes
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1 cup gluten-free pasta shells or 1 cup pre-cooked quinoa
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3 sprigs basil, leaves torn
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¼ cup chicken stock
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1 handful fresh coriander leaves
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Salt and pepper
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Parmesan or tasty cheese, finely grated
Method
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Preheat oven to 200°C.
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Place pumpkin in a baking dish, drizzle with olive oil, season, and roast for 40 minutes until caramelised.
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Set pumpkin aside.
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In a small pan, heat a splash of oil and cook onion for 7 minutes until soft.
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In a bowl, combine ricotta, cooked onion, egg, kale, garlic, salt and pepper.
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Spread 1 tbsp of diced tomato across the base of your lasagne dish to prevent sticking.
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Add a full, even layer of zucchini ribbons.
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Top with the roasted pumpkin and scatter over coriander leaves.
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Add another layer of zucchini.
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Spread the cooked pasta or quinoa evenly across the dish.
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Pour over ⅓ of the diced tomatoes.
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Scatter with torn basil leaves.
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Add another layer of zucchini.
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Spread the ricotta–kale mixture evenly.
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Pour over the second ⅓ of tomatoes.
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Add a final layer of zucchini.
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Pour over the chicken stock.
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Top with remaining tomatoes, swirling gently to distribute.
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Scatter basil leaves and sprinkle generously with grated cheese.
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Bake for 1 hour or until golden and bubbling.
Substitutions
Spinach, silverbeet or beetroot leaves can replace the kale in equal quantities.
Tips & Variations
• Make it dairy-free: use almond ricotta and your favourite DF cheese.
• Make it paleo: swap pasta for 1 cup cooked quinoa (ensure stock is paleo-friendly).
• Add protein: brown some turkey mince or lentils and layer between the vegetables.
• Change the vegetables: sweet potato, roast carrots, mushrooms or capsicum all work beautifully.
• Cheese options: Parmesan gives sharpness; mozzarella adds stretch; tasty cheese adds richness.
• Zucchini prep tip: pat the ribbons dry to avoid excess moisture.
Serving & Storage
To serve:
Let the lasagne rest for 10 minutes before slicing — it helps the layers settle.
Serve warm with a crisp green salad or roasted tomatoes.
To store:
• Keeps 4 days in an airtight container in the fridge.
• Freezes well — freeze portions for up to 2 months.
• Reheat slowly in the oven for best texture.
FAQ
Q. Can I make this ahead of time?
Yes — assemble earlier in the day, refrigerate, and bake when needed. Add an extra 10–15 minutes if baking from cold.
Q. Will the zucchini make it watery?
Patting the ribbons dry and using roasted pumpkin helps balance moisture. The ricotta layer absorbs any excess beautifully.
Q. Can I use normal pasta sheets?
If gluten isn’t an issue, absolutely — replace the pasta and zucchini layers with fresh pasta sheets.
Q. Can I make this vegetarian?
It almost is! Just ensure your stock is vegetable-based.
Q. What size dish works best?
A medium rectangular ceramic or glass dish, roughly 20×30 cm.
Ricotta, Roast Pumpkin and Zucchini Lasagne (Gluten free)
Ingredients
- 600 g Pumpkin peeled chopped 2cm pieces
- Olive oil
- 1 serve of Homemade Ricotta here or 300g store bought ricotta
- 1 bunch Cavalo Nero Kale finely chopped stalks removed
- 1 egg
- 1/2 Brown Onion finely diced
- 1 Clove Garlic crushed
- 4 – 5 medium Zucchini in line ribbon lengths
- 1 400 g tin Organic Diced Tomato
- 1 cup Gluten free pasta shells or 1 cup pre-cooked quinoa
- 3 sprigs Basil leaves
- 1/4 cup Chicken Stock
- 1 handful of Coriander leaves
- Salt and Pepper
- Parmesan / Tasty cheese grated
Instructions
- Preheat oven to 200C
- Place the pumpkin in a heat proof glass dish, coat with the olive oil, season with salt and pepper.
- Roast for 40 minutes until soft and coloured. Remove and set aside.
- In a small frying pan add a dash of olive oil and bring to a medium heat.
- Add the diced onion and cook for 7 minutes until soft and translucent.
- In a bowl combine the ricotta, cooked onion, 1 egg, kale and garlic, salt and pepper, mix until fully incorporated.
- In a ceramic rectangular baking dish add 1 tablespoon of the diced tomato and spread it across the base to reduce the chance of sticking.
- Add a layer of zucchini to cover the base completely, yet evenly.
- Top with the Roast pumpkin in a single even layer. Sprinkle the Coriander leaves over the top.
- Repeat with another single but even layer of zucchini.
- In a single layer, evenly distribute the pasta or quinoa.
- Pour over 1/3 of the diced tomato
- Sprinkle with some shredded basil leaves.
- Repeat with another layer of zucchini ribbons.
- Spread the Ricotta and Kale mixture evenly to cover with the back of a spoon or rubber spatula.
- Pour over the 2nd 1/3rd of the diced tomato.
- Top with the final layer of zucchini ribbons.
- Pour over a 1/4 cup of chicken stock.
- Pour over the remainder of the tomato, swirl around with a back of the spoon to evenly disperse.
- Scatter the basil leaves randomly over the top.
- Sprinkle with the finely grated Parmesan/tasty cheese.
- Bake in the middle of oven for 1 hour or until done and golden.
Notes
If you love this recipe try one of these
Gluten Free Sweet Potato, Caramelised Onion Tart with goats cheese
Chorizo, Pumpkin, Zucchini Frittata
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Did You Make This Recipe?
I’d love to see your version of this Ricotta, kale, pumpkin and Zucchini Lasagne!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
