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Pumpkin Lasagna

Pumpkin Lasagna

Prep Time: 25-30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yields: 8-12

Ingredients:
  • 10 noodles, Mantia’s Lasagna
  • 1 can (29 oz) Ginger Evans 100% Pure Pumpkin
  • 1/2 cup Coburn Farms Milk
  • 1 tsp Marcum Pumpkin Pie Spice
  • 1 tub (15 oz) Coburn Farms Ricotta Cheese
  • 1/2 bag (6 oz) Pickwell Farms Frozen Chopped Spinach
  • 1 bag (12 oz) Coburn Farms Shredded Mozzarella Cheese
  • 1 cup Coburn Farms Grated Parmesan Cheese
  • 1 Good Nature Egg
  • 1/2 tbs Medeiros Pure Olive Oil
  • 1/2 tsp Marcum Garlic Powder
  • Marcum Salt, to taste
  • Marcum Pepper, to taste
Directions:
  1. Preheat oven to 400°F. Spray a 9×13″ baking dish with cooking spray.
  2. Prepare the lasagna noodles by following the cooking instructions on the package, drain and set aside.
  3. Prepare the spinach by following the microwave instructions on the package. Drain water and add spinach to a mixing bowl to cool.
  4. Add the ricotta, egg, oil and garlic powder to the spinach in the mixing bowl, salt & pepper to taste, then mix.
  5. In a separate mixing bowl add the pumpkin, milk, pumpkin pie spice, salt & pepper to taste, then mix.
Assembly:
  1. Spread 1 heaping cup of the pumpkin mixture on bottom of the baking dish.
  2. Arrange half the noodles on top of the pumpkin to create a flat layer. Spread half of the ricotta mixture on top of the noodles and top with 3/4 cup mozzarella.
  3. Spread 1 more heaping cup of pumpkin mixture then top with 1/2 cup grated parmesan cheese.
  4. Next, arrange second layer of noodles, then spread remaining riccota mixture and top with 3/4 cup shredded mozzarella.
  5. Finish with any remaining pumpkin, 1/2 cup parmesan cheese and then top with 1 1/2 cups shredded mozzarella.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes or until cheese is browned.
Recipe Tips:
  1. Garnish with fresh parsley to give an added touch