Ingredients:

  • 2 cups (475g) pumpkin puree (unsweetened)
  • 2 tbsp (30g) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) low-sodium vegetable broth
  • 1/2 tsp (2g) ground nutmeg
  • 1 tsp (5g) dried sage
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 15 oz (425g) part-skim ricotta cheese
  • 10 oz (280g) frozen spinach, thawed and squeezed dry
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 340g whole grain lasagna noodles
  • 2 cups (225g) shredded part-skim mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 5 mins).
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the pumpkin puree, vegetable broth, nutmeg, and sage.
  4. Simmer on low for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.
  5. In a medium mixing bowl, combine the part-skim ricotta, squeezed-dry spinach, beaten egg, and 50g Parmesan. Stir until evenly distributed.
  6. Preheat your oven to 375°F (190°C).
  7. Spread a thin layer of pumpkin sauce on the bottom of a 9x13 inch baking dish.
  8. Layer lasagna noodles, the ricotta-spinach mixture, and more pumpkin sauce.
  9. Repeat the layers until ingredients are used, topping the final layer with mozzarella and the remaining 25g Parmesan cheese.
  10. Bake for 45 minutes or until the cheese is golden and bubbling.