Pumpkin Lasagna

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 tablespoon extra virgin olive oil, divided
• 2 large onions, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 3 garlic cloves, minced
• 1/4 teaspoon dried italian seasoning
• 1 (15 ounce) can mixed greens, drained
• 1 (15 ounce) can 100% pumpkin
• 1 (15 ounce) container ricotta cheese, preferably whole milk
• 3/4 cup freshly grated parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon grated nutmeg
• 1 cup alfredo sauce
• 15 lasagna noodles, cooked according to package directions (about 3/4 pound)

Recipe

• 1 preheat oven to 350°f.
• 2 heat 2 teaspoons of the olive oil in a large skillet over medium heat. add onions and sauté until golden brown, 5 to 10 minutes. add mushrooms and cook until browned, about 5 minutes. add garlic and italian seasoning, and cook for 1 minute. stir in the greens and heat through; set aside.
• 3 mix pumpkin and ricotta cheese in a large mixing bowl. stir in parmesan cheese, salt, black pepper and nutmeg until well combined.
• 4 grease the inside of baking dish with the remaining teaspoon of olive oil. spread 1/2 cup alfredo sauce over the bottom of the baking dish. top with 3 noodles, covering the bottom of the dish. spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. top with the remaining 3 noodles; spread the remaining 1/2 cup alfredo sauce over the top. cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. remove foil; top with remaining parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
• 5 rest for 15 minutes and cut in 12 to 18 squares.