Ingredients
- 1 box lasagna noodles
- 10 garlic cloves in their skins
- 2 cans pumpkin puree
- 1/3 cup heavy cream
- 30 oz ricotta
- 2 eggs
- 2 cups shredded Italian blend cheese
- 1 onion, finely chopped
- 1-12 oz package frozen spinach
- 1 pound ground turkey or sausage (optional)
- olive oil
- salt and pepper
Instructions
- Make Ahead Prep Work (The second and third items can be done the day ahead, but I’d make the noodles fresh before preparing the lasagna):
- Cook the lasagna noodles according to the package directions. Drain and toss with olive oil to prevent them from sticking together.
- Defrost and drain the spinach. Make sure to squeeze out all of the water or your lasagna will be mushy.
- Toss the garlic cloves in olive oil and wrap tin foil. Bake at 400ºF until soft, about 20 minutes. When cooled, peel the garlic cloves and mash with a fork.
- Preheat the oven to 400°F.
- Make the Pumpkin Filling: Mix the mashed garlic, pumpkin, heavy cream, and 1 cup ricotta cheese. Season with 1 tsp salt and 1/4 tsp pepper.
- Make the Cheese Filling: Beat the eggs with a fork. Add the remaining ricotta (about 3 cups), and 1 cup shredded cheese. Season with 1/2 tsp salt and 1/8 tsp pepper.
- Make the Spinach Filling (NOTE 1): Heat 2 tablespoons of olive oil in a large skillet. Add the onion and 1/4 tsp salt. Cook over medium heat stirring frequently until the onion is soft (~2 minutes). Add the spinach and meat if using and cook another 5 to 8 minutes (until flavors are well combined). Season with salt and pepper to taste. Turn off heat and set aside.
- Layer the Lasagna: Grease a 9-by-13 inch baking dish with olive oil. Spoon 1/2 cup of the pumpkin mixture in an even layer and top with a layer of noodles. Next layer some of the cheese filling, then spinach, followed by pumpkin. Repeat for a total of 4 layers, finishing with a light spread of the cheese filling on top (NOTE 2).
- Bake the Lasagna: Cover with foil and bake for 40 minutes, until heated through and slightly firm. Remove lasagna from the oven and uncover. Preheat the broiler. Sprinkle the remaining shredded cheese and broil about 4 inches from the heat until golden brown and crisp on top (~ 2 minutes). Let the lasagna rest for 15 to 20 minutes before serving.
NOTE 1: If you’re adding meat to your lasagna, brown it first, set aside, and use the same pan to start cooking the onions. Add the meat back in with the spinach.
NOTE 2: Here is your lasagna layering diagram.
