Pumpkin Lasagna

My Daughter-In-Law is a vegetarian. So when she was recovering from delivering my grandson, I wanted to make her something I knew she’d LOVE. She’s a huge fan of pumpkin, so I gave this a whirl. She said it was DELICIOUS!

Ingredients

• 1 lb no-boil lasagna noodles

• Pumpkin Sauce:

  • 1 tsp olive oil (or ½ cup unsalted butter)

  • ½ small onion, chopped

  • 2 cloves garlic, minced

  • 1 tsp apple cider vinegar

  • 3 cans (15oz) pumpkin puree

  • 1 tsp dried sage

  • 1 tsp nutmeg

  • 2 TBS maple syrup

  • Salt and pepper to taste

• Cheese Mixture:

  • 1 large egg, whisked

  • 1 container (15oz) part-skim ricotta cheese

  • 2 cups shredded fontina cheese (I used provolone)

  • 2 cups shredded mozzarella, divided

Directions

• Preheat oven to 375° and grease a baking dish. (I used two 8×8 and froze them each for her)

• Prepare the pumpkin mixture by cooking the onion and garlic in oil

• Add the apple cider vinegar, pumpkin puree, spices and maple syrup

• Season with salt and pepper and heat through

• Prepare the cheese mixture by combining whisked egg, ricotta and 2 cups each of the other cheeses

• Assemble the lasagna in layers, starting with the pumpkin mixture, then noodles, followed by 1/3 of the cheese mixture.

• Repeat these layers, ending with the remaining pumpkin mixture and a final layer of noodles

• Top the final noodle layer with the remaining shredded cheeses

• Cover and bake for 35 minutes

• Remove foil, increase the oven temp to 400° and bake for another 20 minutes until bubbly

• Let the lasagna rest for 5-10 minutes before serving

• ENJOY!

~Brooke