My friend Emily sent me this pumpkin lasagna recipe and insured me it was awesome. I was a little skeptical – I’m not the hugest pumpkin fan, and definitely not as much about savory pumpkin – but we gave it a try anyway while my mom was here after Kate’s birth. It was awesome and we all really enjoyed it! I’d definitely recommend making this – we will be again for sure!
Sorry, no picture, but imagine white lasagana delicious-ness.
- lasagna noodles
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 3t. italian seasoning
- 10 oz. box frozen chopped spinach, thawed and squeezed out
- 10 oz. box frozen chopped broccoli, thawed and drained
- 1 jar alfredo sauce (at least 1.5cups)
- 15 oz. ricotta cheese
- 16 oz. pumpkin puree
- 1t. salt, divided
- 1/4t. pepper
- 1/8t. nutmeg
- 3/4 cup grated Parmesan cheese (plus more sprinkled on top)
Cook lasagna noodles according to box. Saute onion, garlic, italian seasoning, 1/2 tsp salt, broccoli, and spinach in olive oil over medium high heat. Set aside for a few minutes, then add 1/3 jar of alfredo sauce (about 1/2 cup). Mix together ricotta, pumpkin puree, 1/2 tsp salt, pepper, nutmeg, and 3/4 cup grated Parmesan cheese. Spread 1/3 jar (about 1/2 cup) alfredo sauce on the bottom of a greased 9×13″ casserole dish. Layer noodles, ricotta mixture, veggie mixture, noodles, ricotta mixture, veggie mixture. Finish with noodles and the remaining alfredo sauce on top. Cover with foil and bake 45 minutes at 350 degrees. Uncover and top with more parmesan, if desired. Cook uncovered 15 minutes. Let rest for 15 minutes before cutting.