Description

Delicious, seasonal spin on lasagna make with savory spiced pumpkin puree and ricotta creamed mushroom and spinach.

Ingredients

Scale

2 cups canned pumpkin

2 tsp sage

3 cloves garlic, minced

1 tsp cinnamon

1/2 tsp nutmeg

2 tsp Italian seasoning

1 tsp all spice

2 tbs maple syrup

1 tsp salt

1 box lasagna sheets

2 cups chopped kale (I used frozen but you can use fresh, just double the amount)

16 oz white button mushrooms, sliced

8 oz ricotta cheese

8 oz shredded mozzarella cheese

2 tbs olive oil

Instructions

Preheat the oven to 350 degrees. Make the pumpkin filling by mixing together the pumpkin, sage, cinnamon, nutmeg, Italian seasoning, all spice and syrup until fully incorporated. Boil the lasagna noodles in a large pot until they are cooked al dente.
Heat the olive oil over hight heat in a large pan. Add the garlic and mushrooms and saute until the mushrooms are cooked down. Add in the kale and saute until its cooked down. If you use frozen kale, thaw it before and then add it to the pan. Sprinkle the kale and mushrooms with salt and pepper and toss. Spoon the ricotta cheese into the pan with the kale and mushroom and mix until it forms a creamy sauce.
In a large baking pan, lay the lasagna noodles on the bottom, then spoon the pumpkin filling and spread on top of the noodles. Then add the mushroom, kale and ricotta mix on top of the pumpkin. Top that mixture with the shredded mozzarella cheese. Repeat this process two more times until the baking sheet is filled to the top and ensure the top layer is mozzarella cheese. Cover and bake for 30 minutes then uncover and bake for 15 more minutes until the cheese starts to brown.

Notes

*To make this vegan substitute cashew cream for the ricotta, or vegan ricotta if you can find it and vegan mozzarella for the diary mozzarella.