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Spicy Pumpkin Lasagna

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

Recipe Review
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Recipe:
Spicy Pumpkin Lasagna
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Preparation Time
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  • SERVES: 8 - 10
  • LEVEL: Super Simple
INGREDIENTS

Ricotta Mixture:

  • 1/2 tablespoon DeLallo Extra Virgin Olive Oil
  • 6 ounces fresh spinach
  • 1 (15-ounce) container part skim ricotta
  • 1 egg
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly ground black pepper

Pumpkin Mixture:

  • 2 (15-ounce) cans pumpkin purée
  • 1 tablespoon DeLallo Chopped Calabrian Chili Peppers
  • ½ cup milk
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Lasagna:

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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.