Those cans of pumpkin puree aren't just for pies and breads: The squash also happens to make an unexpected (and delicious) filling for vegetarian lasagna.

Serves 12 to 15


  • 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


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.

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