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1 package of no-boil lasagna noodles

1 lb. whole milk ricotta cheese

1 lb. frozen, chopped spinach

1 16 oz. jar of Alfredo pasta sauce

1 29 oz. can pureed pumpkin (you can also use a smaller can if you wish)

1 egg

1 cup shredded mozzarella cheese

Fresh ground nutmeg

Salt and pepper


PRE-HEAT OVEN: 350 degrees


Thaw spinach in a colander and squeeze out excess water.  In a medium-sized bowl, mix the egg into the ricotta cheese until well blended, then mix in the drained spinach.  Season lightly with salt and pepper.  Set aside.


Pour about 1/3 cup of Alfredo sauce into the bottom of a 9 x 13” lasagna pan and tilt to coat.  Lay out a single layer of noodles.  Spread with about half the pureed pumpkin.  Add another layer of noodles and add half the ricotta mixture.  Continue to layer, alternating pumpkin and ricotta layers.  Add a final layer of lasagna noodles.  Pour remaining Alfredo sauce over the top, spreading evenly.  Sprinkle with shredded cheese and grate some fresh nutmeg on top.


Cover tightly and bake for 35 minutes.  Remove covering and bake 5 minutes more, until bubbly and slightly browned.  Allow to rest for 5 minutes before cutting into squares to serve.


SERVES: 6 - 8

DRAFT: This module has unpublished changes.