Fall is upon us and nothing quite says comfort food like a warm plate of Pumpkin Lasagna! This yummy family-friendly meal is sure to be a hit for dinner.
8ouncesfresh mozzarellachopped 1/2 to 1-inch pieces
½cupfinely shredded Parmesan cheese
10no-boil lasagna noodles
Instructions
Preheat oven to 400° F.
Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about ½ to 1-inch in size. Set aside. Reduce the heat on the oven to 350° F.
1 medium butternut squash
In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.
15 ounce can pumpkin puree, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/8 teaspoon dried ground ginger, 3 tablespoons light brown sugar, 1 tablespoon maple syrup
In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and ¼ cup of Parmesan. Set aside.
15 ounces ricotta cheese, 8 ounces fresh mozzarella, ½ cup finely shredded Parmesan cheese
Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with ¼ of the butternut squash chunks. Top with 1/3 cup of sauce.
10 no-boil lasagna noodles
Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!