Description
A creamy and flavorful pumpkin ricotta lasagna that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- to taste Salt and pepper
- 2 (15oz) cans of pumpkin puree – not pumpkin pie filling
- 1/2 cup plain unsweetened milk of choice – I used almond milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces of reduced-fat, part-skim ricotta cheese or any kind of creamy ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- to taste Kosher salt and black pepper
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- to garnish Fresh chopped basil or parsley
Instructions
- Heat up a skillet or non-stick pan to medium heat on the stovetop and add 1 tablespoon of olive oil to the pan.
- Once hot, add in the chopped onion, season with salt and pepper, toss and cook for 2-3 minutes. Then add in the minced garlic and cook for about 1 minute.
- Add in the fresh spinach, it will seem like a lot in the pan but it will wilt down a lot. Try to toss the spinach with the cooked onions and garlic to get it nice and coated with all of that flavor. Taste and add in more salt and pepper if needed.
- Once the spinach has cooked and wilted down (about 3-4 minutes), set it aside to cool.
- While the spinach is cooking, prepare the pumpkin filling. Add all ingredients to a medium size mixing bowl and stir into a nice creamy pumpkin sauce.
- Add the ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper to a medium-size mixing bowl and stir to combine. Fold in the cooked spinach.
- Preheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray.
- Assemble: Place 1/2 cup of the pumpkin filling into the bottom of your prepared pan. Layer in 5 of the lasagna noodles. Top the noodles with 1/2 of the ricotta cheese filling, 1/2 cup of the mozzarella cheese then more pumpkin filling and 1/2 of the shredded parmesan cheese. Repeat: Noodles, cheese filling, pumpkin filling, mozzarella, parmesan.
- Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake uncovered for another 15-20 minutes.
- Remove and let cool for at least 25 minutes and top with freshly chopped herbs.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator for a day before baking.
- For added protein, consider adding cooked sausage or ground turkey to the ricotta filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg