Ingredients
Scale
- 9 lasagna noodles, cooked
- 2 cups pumpkin puree
- 1 cup low-fat ricotta cheese
- 1 large egg
- 2 cups part-skim mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup low-sodium vegetable broth
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, combine pumpkin puree, ricotta cheese, egg, garlic, sage, thyme, salt, and pepper.
- Stir in the chopped spinach until evenly distributed.
- Spread a thin layer of vegetable broth on the bottom of the baking dish.
- Arrange 3 lasagna noodles over the broth.
- Spread one-third of the pumpkin mixture over the noodles and sprinkle with mozzarella.
- Repeat the layers two more times.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, until bubbly and golden.
- Let stand for 10 minutes before slicing and serving.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Calories: 285
- Net Carbs: 24g
- Fats: 11g
- Protein: 18g