Pumpkin Lasagna Recipe

Serves 12 to 15

Ingredients

• 6 Tbsp. butter
• 6 cloves garlic, minced
• 3 (15-ounce) cans of 100 percent pumpkin puree
• 1/3 cup brown sugar
• 2 Tbsp. pure maple syrup
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1/4 tsp. ground clove
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 3/4 cup ricotta cheese (15-oz. container)
• 16 oz. shredded mozzarella cheese
• 15 sheets of lasagna noodles

Directions

Preheat oven to 375°. Melt butter in saucepan on low heat. Add garlic and stir until cooked but not browned, about 1 minute. Stir in pumpkin, sugar, maple syrup, spices, pepper,and salt; let simmer until completely heated.

Stir together 10 ounces of mozzarella with ricotta.

Smear a thin layer of pumpkin sauce on bottom of baking dish. Lay 3 sheets of lasagna down in the baking dish and spread 1/5 of the ricotta/mozzarella mixture over the lasagna sheets. Cover with 1/5 of the pumpkin sauce. Repeat this process 4 more times to create a total of 5 layers of noodles, cheese and sauce. Arrange remaining 6 ounces mozzarella cheese on top of final pumpkin-sauce layer.

Cover with foil and bake at 375 degrees, covered, for 45 minutes; remove foil and cook for an additional 12 minutes until the cheese begins to slightly brown. Rest for 5 minutes before serving.

More Lasagna Recipes

• Ravioli Lasagna
• Chicken, Mushroom, and Radicchio Lasagna
• Greek Grilled Lasagna