Pumpkin Lasagna

Name: Pumpkin Lasagna
Ingredients: 1 15 oz (420 grm). can pumpkin puree; 1 lb (.5 kg). ricotta cheese; 1-1/2 cups (350 ml) parmesan cheese, divided; 2 eggs, beaten; 1 tsp (5 ml). nutmeg; 1/2 tsp (2 ml). ginger; salt and pepper, to taste; 1 lb (.5 kg). lasagna noodles; 3 cups (700 ml) grated mozzarella cheese; 2 tbsp (30 ml). butter, melted

10 ingredients

10 steps

Ingredients

1 15 oz (420 grm). can pumpkin puree
1 lb (.5 kg). ricotta cheese
1-1/2 cups (350 ml) parmesan cheese, divided
2 eggs, beaten
1 tsp (5 ml). nutmeg
1/2 tsp (2 ml). ginger
salt and pepper, to taste
1 lb (.5 kg). lasagna noodles
3 cups (700 ml) grated mozzarella cheese
2 tbsp (30 ml). butter, melted

Directions

1

Heat oven to 350 degrees (175 C.).
2

Grease a 9 x 13 x 2 inch baking pan or dish.
3

In large mixing bowl, combine pumpkin, ricotta cheese, 1 cup (225 ml) parmesan cheese, eggs, nutmeg, ginger, salt and pepper; set aside.
4

Cook lasagna noodles and drain well.
5

Arrange 2 layers of cooked noodles in bottom of prepared pan.
6

Spread half of the pumpkin filling over noodles.
7

Sprinkle with 1 cup (225 ml) of mozzarella cheese.
8

Repeat once more; then top with remaining noodles.
9

Brush top with melted butter and sprinkle with remaining 1/2 cup (125 ml) parmesan cheese and 1 cup (225 ml) mozzarella cheese.
10

Bake 35 to 40 minutes or until cooked through.