Dinner for 12

Spinach Pumpkin Lasagna

Name: Spinach Pumpkin Lasagna
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 10 lasagna noodles; 1/2 tbsp olive oil; 6 oz spinach; 1 container (15 oz) part skim ricotta; 1 egg; 1/2 tsp garlic powder; 1/2 tsp salt; freshly ground black pepper; 2 cans (15 oz) pumpkin puree; 1/2 cup milk; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ginger; 1/4 tsp allspice; 3/4 tsp salt; freshly ground black pepper; 3 cups shredded mozzarella cheese; 1 cup grated parmesan cheese; fresh chopped parsley or small sage leaves

Lasagna noodles layer with spinach ricotta, spiced pumpkin, mozzarella, and Parmesan before baking until hot and golden.

$1.42per serving $

70 minstart to table

12servings

American Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort Fall

Ingredients

10 lasagna noodles
1/2 tbsp olive oil
6 oz spinach
1 container (15 oz) part skim ricotta
1 egg
1/2 tsp garlic powder
1/2 tsp salt
freshly ground black pepper
2 cans (15 oz) pumpkin puree
1/2 cup milk
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
3/4 tsp salt
freshly ground black pepper
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese
fresh chopped parsley or small sage leaves

Steps

Heat the oven to 375 F and grease a 9-by-13-inch baking dish with the olive oil.
Boil the lasagna noodles according to the package directions, then drain them.
Cook the spinach in a skillet over medium heat for 3 minutes, then cool and squeeze it dry.
Mix the spinach, ricotta, egg, garlic powder, 1/2 teaspoon salt, and pepper in a bowl.
Mix the pumpkin, milk, cinnamon, nutmeg, ginger, allspice, 3/4 teaspoon salt, and pepper in another bowl.
Layer pumpkin, noodles, ricotta mixture, mozzarella, and Parmesan in the dish, repeating until used.
Cover and bake for 35 minutes, uncover and bake for 10 more minutes, then rest for 10 minutes and add parsley or sage.