We are suckers for all things pumpkin in this house and so we jazzed up our regular vegetable lasagna with the addition of this seasonal fruit! This ultra creamy, veggie packed meal is so comforting and delicious, you may want to double this recipe and freeze some for future use!
Ingredients
Pumpkin layer:
2 cups pumpkin puree
1 cup ricotta cheese
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon fresh sage, julienned
Vegetable Layer:
1 cup spinach, chopped
1 1/2 cups ricotta cheese
2 cup frozen vegetable mix
3/4 teaspoon salt
1/4 teaspoon dried basil
pepper
lasagna noodles, cooked (or use oven-ready noodles)
1/4 cup Parmesan cheese
2 1/4 cups mozzarella cheese, shredded
1 tablespoon fresh sage, julienned
Directions
1. Preheat oven to 375F and lightly grease casserole pan. If not using oven ready lasagna noodles, boil noodles according to package directions.
2. Mix the pumpkin layer ingredients in a large bowl. Mix the vegetable layer in a separate bowl.
3. Spoon 1 cup of pumpkin sauce onto the bottom of the dish and sprinkle with 1/4 cup mozzarella cheese. Place a layer of noodles on top, being sure not to overlap.
4. Spoon half of the vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.
5. Spoon 1 cup of pumpkin layer on top, spreading evenly. Sprinkle with 1/2 cup of mozzarella cheese and place another layer of lasagna noodles on top.
6. Spoon remaining vegetable layer on top and spread evenly. Sprinkle with 1/2 cup mozzarella cheese and place another layer of lasagna noodles on top.
7. Spoon the remaining pumpkin sauce on the top and sprinkle with 1/2 cup of mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese on top and the julienned sage. Cover with foil and bake in the oven for 40 minutes.
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