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Vegetarian Spinach Pumpkin Lasagna
Ingredients
  • subheading: For the noodles:
  • 10 lasagna noodles
  • subheading: For the ricotta mixture:
  • ½ tablespoon olive oil
  • 6 ounces spinach (from 1 bag spinach)
  • 1 (15 ounce) container part skim ricotta
  • 1 egg
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly ground black pepper
  • subheading: For the pumpkin layer:
  • 2 (15 ounce) cans pumpkin puree
  • ½ cup milk (I like unsweetened almond milk, but any milk will work)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • subheading: For the layers:
  • 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
  • 1 cup grated parmesan cheese, divided
  • subheading: To garnish:
  • Fresh chopped parsley or small sage leaves
Steps
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