Recipe: Pumpkin Lasagna
- 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 no-boil 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.