Description
A healthier twist on classic lasagna, featuring pumpkin Alfredo sauce for a creamy, flavorful dish.
Ingredients
- 12 lasagna noodles
- 1 can (15 oz) pumpkin puree
- 2 cups low-fat ricotta cheese
- 1 egg
- 1/4 tsp nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups milk
- 1/4 tsp black pepper
- 1 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions.
- Mix pumpkin puree, ricotta, egg, nutmeg, and half the mozzarella.
- Sauté garlic in olive oil, whisk in milk, simmer for 5 minutes.
- Layer noodles, pumpkin mixture, and sauce in baking dish.
- Top with remaining mozzarella and Parmesan.
- Bake for 30 minutes until bubbly.
Notes
- Use no-boil lasagna noodles for faster prep.
- Add spinach between layers for extra nutrition.
- Let rest 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian