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Lasagna With Pumpkin Sauce
Course
Dinner, Main Dish
Cuisine
American, Italian, Worldwide
Keyword
Baked, Casserole, Cheese, Cottage Cheese, Kids, Lasagna, Sauce
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Ingredients
For the pumpkin sauce
2
tbsp
olive oil
2
garlic cloves
minced
4
cups
pumpkin puree
2
cups
half and half
1
tsp
salt
1/2
tsp
dried oregano
1
tsp
dried basil
For the lasagna
9
lasagna noodles
1
lb
ground meat
1/2
tsp
dried sage
1/2
tsp
dried oregano
1
tsp
dried basil
1/2
tsp
salt
2
cups
frozen spinach
12
oz
ricotta cheese
8
oz
mozzarella cheese
shredded
Instructions
For pumpkin sauce
Warm the oil over medium heat and saute the garlic until fragrant and tender, for about 1 minute.
Add pumpkin puree, half and half, salt, oregano and basil and cook over low heat for a few minutes to get the flavors going.
Set aside.
For the lasagna
If you use dry noodles, boil the lasagna noodles according to package instructions. We are always using fresh noodles.
Warm oil and brown the meat in a large pan with the sage, oregano, basil, salt and spinach.
Mix fried meat and ricotta cheese.
Spread a little pumpkin sauce on the bottom of a glass casserole dish. Add lasagna noodles.
Add 1/3 of the spinach-ricotta-meat mixture.
If you have enough mozzarella, put a layer of it over meat.
Top with more pumpkin sauce.
Add another layer of lasagna noodles // ricotta mixture // and pumpkin sauce.
Finish with the mozzarella.
Bake on 425ºF for 35 minutes.
Video
Notes
We highly recommend using fresh noodles, it just tastes better.