Pumpkin Lasagna


Not school related, but I came across a recipe and thought I'd share!  When I think of Fall, what comes to mind?  Well, many things, but pumpkin for sure!  I found the recipe for Pumpkin Lasagna in the Chicagoland area magazine, Chicago Parent.  Sorry I don't have any pictures of it, but my hubby, my son, and I thought it was quite yummy!  A good alternative to meat and a great way to add some Fall flair into your menu.

1 can pumpkin ( I used 1 3/4 cup of pumpkin puree)
1/2 cup half-n-half
1 tsp. fresh sage (omitted)
1 package of frozen spinach, thawed and squeezed dry (used one handful of fresh spinach and cooked in olive oil)
1/4 tsp. salt
9 pieces lasagna noodles
1 cup reduced fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup Parmesan cheese

** note: next time I will double ingredients for the sauce.  I like my lasagna extra saucey!  I'd rather have more, than have it be dry!**
  • Preheat oven to 375*
  • In small bowl, combine the pumpkin, cream, sage, spinach, pepper, and salt (this is your sauce).
  • Spread 1/2 cup pumpkin sauce in 11 by 7" baking dish coated with cooking spray.
  • Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles.  Top with 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce (I also topped it with marinara sauce).
  • Cover and bake at 375* for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted.
  • Let stand for 10 minutes before cutting.

*Linked up to Boredom Busting Mommy and No Time For Flashcards*


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