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Pumpkin Lasagna

Pumpkin isn’t just for lattes, you know. Welcome the chilly season with a hearty baked pumpkin lasagna featuring your favorite fall squash.

  • Prep Time

    15min

  • Cook Time

    50min

  • Resting Time

    15min

  • Total Time

    1hr 20min

  • Serving size 6-8

  • Recipe Category Lasagna

  • Recipe Cuisine American

Recipe By : DeLallo

Ingredients

Directions

  • Preheat oven to 400°F. Grease a 13” x 9” baking dish with nonstick cooking spray.
  • Heat ½ tablespoon olive oil in a skillet on a medium setting. Add the spinach, salt and pepper. Cook until wilted, about 5-6 minutes. Remove spinach and place in a bowl to cool.
  • Once the spinach has cooled, add ricotta, egg, garlic powder, salt and pepper to the bowl. Mix to combine. Set aside.
  • In a large bowl, mix together the pumpkin, peppers, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper.
  • To create the lasagna, begin layering in the greased baking dish. Spread 1 cup (heaping) of pumpkin mixture along the bottom of the dish. Next, sprinkle with ½ cup Parmesan. Arrange 5 lasagna noodles on top: 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles. Top with ¾ cup of the shredded mozzarella.
  • Repeat layering with 1 cup (heaping) of the pumpkin mixture. Sprinkle with ½ cup of Parmesan. Continue with remaining noodles, spinach-ricotta mixture and ¾ cup shredded mozzarella. Top with any remaining pumpkin and ½ cup of Parmesan. Finish with 1 ½ cups shredded mozzarella cheese.
  • Cover with foil. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese bubbles and begins to brown.
  • Allow to cool for 15 minutes. Serve.
Keywords:

pumpkin lasagna , pumpkin lasagna recipe , spicy lasagna recipe , spicy lasagna

Spicy Pumpkin Lasagna

Pumpkin isn’t just for lattes, you know. Welcome the chilly season with a hearty baked pasta featuring your favorite fall squash.