Pumpkin Lasagna

It’s officially fall so I am following suit and trying all things pumpkin. I’m a fan of pumpkin when it is used as a savory flavor. I’m all about a pumpkin spiced latte too but I would prefer to have it in a traditional dish, so I have been loving this fall pumpkin lasagna recipe.

Pumpkin Benefits

Pumpkin is rich in many nutrients, the highest being beta carotene. This is what gives it it’s orange color and what makes it a highly beneficial food for your heart, immune system, skin and eyes. Your body converts the antioxidant beta carotene into Vitamin A. Research has shown that eating a diet high in Vitamin A can improve the appearance of your skin, can help to prevent eye diseases and prevent night blindness. Vitamin A is also essential for tissue growth and healing of tissue. It is involved in new cell growth and essential for children because it is involved in bone and teeth growth.

Symptoms of vitamin A deficiency include dry, bumpy skin, most often on the backs of the arms, dandruff, acne, soft bones, kidney stones and frequent infections.

Recipe Notes

This pumpkin lasagna recipe not only includes pumpkin but also garlic, onion, mushrooms and kale. The combination of flavors makes for a special fall weeknight meal. When choosing your ingredients make sure to choose organic. That will help to ensure you and your family aren’t eating toxins with your lasagna. To top the lasagna, I chose Kerrygold Dubliner because of its sharp taste. It is very similar to cheddar but its distinct flavor pairs well with the sweetness from the onion and pumpkin.

I hope you and your family enjoy!

Yield: 4-6

Author: Momma and Co.

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Pumpkin Lasagna

This pumpkin lasagna makes for a healthy, fun fall meal.

Ingredients

• 2, 15 ounce cans organic pumpkin puree
• 4 cups fresh chopped organic kale
• 1 cup chopped organic portobello mushrooms
• 1 medium sized sweet onion, chopped
• 4 gloves garlic, chopped
• 1 tablespoon organic butter
• 1 tablespoon organic lemon juice
• 8 ounces organic lasagna noodles (or about 12)
• 2 cups Kerrygold Dubliner cheese, grated

Ricotta Mixture

• 1, 10.5 ounce container BUF ricotta cheese
• 2 tablespoons organic olive oil
• 1 flax seed egg (1 tablespoon flaxseed mixed with 3 tablespoons water)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon organic cinnamon
• 1 teaspoon organic dried oregano
• 1 teaspoon organic dried rosemary

Instructions

1. Sauté onion and garlic in butter over medium heat for 5 minutes, then add mushrooms, sauté 3-5 minutes then add kale and lemon juice. Sauté until kale is wilted, about 5 minutes, stirring often.
2. Remove from heat and set aside. Add pumpkin puree and mix well.
3. Make the ricotta mixture by mixing ricotta, olive oil, flax seed egg and spices in a separate bowl until well combined.
4. Cook lasagna noodles until al dente.
5. Assemble lasagna in a 9x13 baking dish. Layer 4 noodles, then spread 1.5 cups pumpkin and veggie mixture on top of noodles, then spread 3/4 cup of the ricotta mixture over top. Repeat until you have use all of the ingredients, only using the pumpkin veggie mixture on top.
6. Top with grated cheese and bake for 30 minutes at 350°
7. Enjoy!

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