pumpkin lasagna
A comforting and flavorful vegetarian lasagna featuring layers of pumpkin puree, ricotta cheese, and spinach.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15 oz Ricotta cheese Part-skim
- 1 cup Pumpkin puree Not pumpkin pie filling
- 10 oz Frozen spinach Thawed and squeezed dry
- 9 sheets Lasagna noodles Oven-ready
- 1 cup Mozzarella cheese Shredded
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, combine ricotta cheese, pumpkin puree, and spinach. Mix well.
- Spread a thin layer of the ricotta mixture in the bottom of a 9x13 inch baking dish. Top with three lasagna noodles, then spread half of the remaining ricotta mixture over the noodles. Sprinkle with 0.5 cup of mozzarella cheese.
- Repeat layers: noodles, ricotta mixture, mozzarella cheese.
- Top with final three noodles and the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.