Pumpkin Ricotta Lasagne
Pumpkin Ricotta Lasagne is ultimate healthy dinner. The delicious flavours of autumn converge to make this pasta dish a nutritional powerhouse!
  • Pumpkin Ricotta Mixture
  • 1/4c fresh sage leaveschopped, plus more whole leaves for garnish
  • 2tsp Butter
  • 15oz ricotta
  • 10oz pumpkin puree
  • 2 eggsbeaten
  • 1/2tsp Salt
  • 1/4tsp freshly ground black pepper
  • 1/2tsp pumpkin pie spice
  • Béchamel Sauce aka White Sauce
  • 4Tbsp Butter
  • 4Tbsp gluten-free flour
  • 2 1/2c milkwarmed
  • 1/4tsp ground nutmeg
  • salt & pepperto taste
  1. Pumpkin Ricotta Mixture – Fry sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.
  2. Béchamel Sauce aka White Sauce – Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
  3. 1 box – 8 sheets Explore Cuisine Green Lentil Lasagne (no boil) 1 ¼ lb. mozzarella, shredded
  4. Spread ½ c. of white sauce over the bottom of a greased 8” square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.
  5. Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.
  6. For the top layer, place last two sheets of lasagna over the white sauce. Top with remaining mozzarella.
  7. Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.