Pumpkin Lasagna

Pumpkin Lasagna

4
Total Servings
440
Calories Per Serving
18 g
Fat Per Serving

Ingredients

4 lasagna noodles

¼ cup ricotta

¼ cup canned pumpkin puree

1 cup shredded mozzarella cheese

1 eggplant

1 zucchini

1 bag spinach

¼ cup marinara sauce

Pinch of salt and pepper

Directions

  1. Preheat oven to 350°F.
  2. Boil lasagna noodles according to the instructions on the box.
  3. In a small mixing bowl, combine ricotta and pumpkin puree and add a pinch of salt and pepper.
  4. Begin to assemble the noodles by laying them on a plate or flat surface.
  5. Spread a spoonful of the pumpkin and ricotta mixture over each noodle.
  6. Make sure to leave a little room on either side of the noodle to help seal the lasagna roll.
  7. Add a few slices of zucchini, eggplant, and spinach to the noodle.
  8. Carefully roll each noodle up, making sure nothing falls out of the sides.
  9. Spread a spoonful or two of marinara sauce in a baking dish to coat the bottom.
  10. Place each lasagna roll into the baking dish.
  11. Coat the top of the lasagna rolls with marinara sauce.
  12. Sprinkle mozzarella cheese on top of each lasagna roll.
  13. Bake in the oven for 30 minutes.
  14. Just like grandma used to make—mangia!

Try sprinkling a bit of cinnamon into the pumpkin and ricotta mixture for more flavor in every bite!