Pumpkin and Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pumpkin Filling:2 cups (or one 15 oz. can) pure pumpkin puree1 cup ricotta cheese made with part skim milk1/2 cup fat free milk1/4 + 1/8 tsp iodized table salt1/4 tsp nutmegSpinach Filling:1 1/2 cups frozen chopped baby spinach1 cup ricotta cheese made with part skim milk1 cup low-moisture part skim shredded mozzarella cheese2 garlic cloves, minced1/4 tsp iodized table saltfreshly ground black pepper, to tasteOther Ingredients:10 oz whole grain lasagna noodles, cooked1 1/2 cups low-moisture part skim shredded mozzarella cheese1/2 cup shredded Parmesan cheese, from the dairy caseItalian SeasoningSmoked PaprikaBasil
It is much easier if you are serving this entree as a holiday meal to prep it the day before and keep in the refrigerator until placing the lasagna in a preheated 375 F degree oven, ready to go so that you can prepare and cook other parts of your holiday dinner. This is exactly what I did. So now you know what temperature the oven will be when you go to cook your lasagna. I used my French White Corningware 2.5 qt. oval casserole with glass lid for this dish. Prior to preparing your ingredients, lightly grease casserole interior with olive oil. Also, lightly grease a baking sheet.
Lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Set noodles aside on the lightly greased baking sheet. Using knife, trim noodles to fit your baking dish (if necessary). I used Barilla Whole Grain Lasagna noodles, which contains 7 noodles, but my pan took exactly 5 noodles, with 3 noodles per layer with trimming.
Pumpkin Filling; You do not need a food processor to make this filling, a spoon and adequate mixing will accomplish the job since you are using canned pumpkin puree. Mix together the pumpkin, milk, Ricotta cheese, 1/4 tsp salt, and nutmeg. Taste--if it seems salty enough to you, discard the 1/8 tsp. salt. If not, add it.
Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Since the spinach is frozen, you may want to separate larger clumps with two forks. Work quickly, as you want filling to remain cold while you are working with it Mix, taste, and add more salt and pepper, if needed.
Lasagna assembly:
Spread 1/3 of pumpkin filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, smoked paprika, basil. Top lasagna with glass lid (or foil if your pan doesn't have a lid--if you are using foil, spray it lightly with cooking spray on the side facing the lasagna to prevent sticking as it bakes) and refrigerate immediately.
The next day, pre-heat your oven to 375 degree F and then add
the covered baking dish and bake for 30 min. Remove lid ( or foil) and bake additional 10 minutes. Allow lasagna to rest 10 minutes on the stove before serving.
Serving Size: 8 servings
Lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Set noodles aside on the lightly greased baking sheet. Using knife, trim noodles to fit your baking dish (if necessary). I used Barilla Whole Grain Lasagna noodles, which contains 7 noodles, but my pan took exactly 5 noodles, with 3 noodles per layer with trimming.
Pumpkin Filling; You do not need a food processor to make this filling, a spoon and adequate mixing will accomplish the job since you are using canned pumpkin puree. Mix together the pumpkin, milk, Ricotta cheese, 1/4 tsp salt, and nutmeg. Taste--if it seems salty enough to you, discard the 1/8 tsp. salt. If not, add it.
Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Since the spinach is frozen, you may want to separate larger clumps with two forks. Work quickly, as you want filling to remain cold while you are working with it Mix, taste, and add more salt and pepper, if needed.
Lasagna assembly:
Spread 1/3 of pumpkin filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, smoked paprika, basil. Top lasagna with glass lid (or foil if your pan doesn't have a lid--if you are using foil, spray it lightly with cooking spray on the side facing the lasagna to prevent sticking as it bakes) and refrigerate immediately.
The next day, pre-heat your oven to 375 degree F and then add
the covered baking dish and bake for 30 min. Remove lid ( or foil) and bake additional 10 minutes. Allow lasagna to rest 10 minutes on the stove before serving.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 404.1
- Total Fat: 15.0 g
- Cholesterol: 77.6 mg
- Sodium: 886.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.1 g
- Protein: 29.6 g
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