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Spicy Pumpkin 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.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 400°F. Grease a 13” x 9” baking dish with nonstick cooking spray.
  2. 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.
  3. Once the spinach has cooled, add ricotta, egg, garlic powder, salt and pepper to the bowl. Mix to combine. Set aside.
  4. In a large bowl, mix together the pumpkin, peppers, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. Allow to cool for 15 minutes. Serve.

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.