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Description
This Pumpkin Lasagna recipe is an easy and comforting dish perfect for fall. Enjoy a creamy, flavorful, and satisfying meal that’s sure to impress your family and friends.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a large bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, sage, nutmeg, salt, and pepper.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer noodles, pumpkin mixture, and mozzarella cheese. Repeat layers.
- Top with remaining marinara sauce and mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can use no-boil lasagna noodles for a quicker preparation.
- Add spinach or other vegetables to the pumpkin mixture for added nutrients.
- Substitute goat cheese for ricotta cheese for a tangier flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg