Pumpkin Lasagna
There's little you can't do with a good old can of pumpkin. This elevated lasagna recipe is pumpkin-y proof.
- 1 tbsp extra-virgin olive oil, divided
- 2 large onions, chopped
- 1 can (about 4-oz) sliced mushrooms, drained
- 3 cloves garlic, minced
- ¼ tsp dried Italian seasoning
- 1 can (15-oz) mixed greens, drained
- 1 can (15-oz) 100% pumpkin
- 1 container (15-oz) ricotta cheese, preferably whole milk
- ¾ cup freshly grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ⅛ tsp grated nutmeg
- 1 cup Alfredo sauce
- 15 lasagna noodles (about ¾ lb), cooked according to package directions
Heat oven to 350 degrees.
Heat 2 teaspoons of the olive oil in a large skillet over medium heat.
Add onion and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes.
Add garlic and Italian seasoning, and cook for 1 minute.
Stir in the greens and heat through; set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
Grease the inside of baking dish with the remaining teaspoon of olive oil.
Spread ½ cup Alfredo sauce over the bottom of the baking dish.
Top with 3 noodles, covering the bottom of the dish.
Spread ¼ of the pumpkin mixture over the layer of noodles and scatter ¼ of the green mixture over the pumpkin.- Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining ½ cup Alfredo sauce over the top.
- Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
- Rest for 15 minutes and cut in 12 to 18 squares.
Submit!
