VEGETARIAN SPINACH PUMPKIN LASAGNA RECIPE

Incredible vegetarian spinach Pumpkin lasagna with a layer of cheese and pumpkin puree. This healthy Pumpkin lasagna recipe covers the entire spinach bag for extra veggies and makes the simplest freezer-friendly dinner!

If you recognize me you recognize i really like me some homemade lasagna. Or basically just any version of the comfort of food and creating to form it a touch better for you. If you've got not yet had the chance to explore our healthy food category meal, make certain to try to to so as there's many food to fall crazy with.

VEGETARIAN SPINACH PUMPKIN LASAGNA RECIPE

One of my favorite foods raised is my mom's spinach and butternut my pumpkin lasagna topped with mozzarella cheese and a way of comfort falling. This pumpkin Lasagna is actually a version of it but with my very own little twist to the pumpkin week using two whole cans of Pure pumpkin. it is a little sweet, a touch savory, tons of comfort and basically a paradise in every single bite.

Personally i would like to cook me first, then freeze in a private part, so I can take it bent eat or for the day it takes. I just preheat served me within the microwave until warm, about 2 minutes. Yum.

I hope you wish this recipe the maximum amount as we do. It's great for parties and holidays also as major Thanksgiving food.

INGREDIENTS:

For the noodles:

• 10 lasagna noodles

For the ricotta mixture:

• 1/2 tablespoon olive oil
• 6 ounces spinach (from 1 bag spinach)
• 1 (15 ounce) container part skim ricotta
• 1 egg
• ½ teaspoon garlic powder
• 1/2 teaspoon salt
• Freshly ground black pepper

For the pumpkin layer:

• 2 (15 ounce) cans pumpkin puree
• ½ cup milk (I like unsweetened almond milk, but any milk will work)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 3/4 teaspoon salt
• Freshly ground black pepper

For the layers:

• 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
• 1 cup grated parmesan cheese, divided

To garnish:

• Fresh chopped parsley or small sage leaves

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
3. While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
4. In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
5. Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
6. To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
7. Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
8. Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
9. Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.

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