When I asked my grandson to rate this on a 1-5 scale, he gave it a 10.
Pumpkin Spinach Lasagna
6 moderate servings – I would serve with a cooked green veggie on the side or a big leafy green salad on the side.
4 no boil lasagna noodles, pour boiling water over them and soak for 5 minutes, then remove and drain in a single layer on paper towels, they will be softened but still slightly firm.
1 C reduced fat ricotta cheese
1 C shredded part skim mozzarella
1/4 tsp salt
1/4 tsp pepper
1 C pumpkin
1/4 C skim milk
1/4 tsp pumpkin pie spice
1 C cooked, drained, chopped spinach
1 Tsp finely snipped fresh sage
1/2 cup each shredded mozzarella and parmesan, additional sage – mixed together
Mix ricotta, mozzarella, salt and pepper in a large bowl, then divide in half into 2 bowls.
Add the pumpkin, pie spice, and milk to one bowl and mix well.
Add the spinach and sage to the other bowl.
Use a bread loaf pan – spray with non stick spray, such as PAM
Place 1/4 of the pumpkin in the bottom of loaf pan and spread evenly. Sprinkle with a little
Parmesan mixture. place 1 noodle on top, then spinach layer, parmesan, noodle, repeat, pressing down a little after each noodle to make sure it is all evenly distributed in each layer. until all noodles used and finish with a layer of pumpkin on top, and sprinkle with part mixture. cover with foil and bake at 375 for 40 minutes, remove foil and bake another 10 minutes until lightly browned and bubbling hot.
After covered with foil may be refrigerated over night and cooked the next day if you wish.
226 calories, 16 carbs, 10 fat, 19 protein
Reblogged this on Chef Ceaser.
Yum! I would have never thought to put pumpkin in lasagna. Very clever!!
I had pumpkin ravioli at a restaurant once, and that was an inspiration.