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Ingredients
Scale
- 1 pound lasagna noodles
- 1 (15 ounce) can pumpkin puree
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Cook lasagna noodles according to package directions. Drain and set aside.
- In a large bowl, combine pumpkin puree, ricotta cheese, egg, Parmesan cheese, salt, pepper, nutmeg, and cinnamon. Mix well.
- Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Arrange a layer of cooked lasagna noodles over the sauce.
- Spread half of the pumpkin-ricotta mixture over the noodles.
- Spoon about 1 cup of marinara sauce over the pumpkin mixture.
- Sprinkle with 1/2 cup of mozzarella cheese.
- Repeat layers: noodles, remaining pumpkin-ricotta mixture, marinara sauce, and mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a gluten-free version, use gluten-free lasagna noodles.
- Add cooked Italian sausage or browned ground beef for a meatier version.
- A pinch of sage can add a savory depth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg