INGREDIENTS
• 10 Lasagna sheets, uncooked
Ricotta Mixture:
- ½ tsp. Olive oil
- 6oz. Kale, cooked
- 1 Container ricotta (15oz.)
- 2 Cloves garlic, minced
- 1 Egg
- ½ tsp. Salt
- Freshly ground pepper
Pumpkin Mixture:
- 2 (15 oz.) Cans pumpkin puree
- ½ cup Milk
- ¼ tsp. Ground cinnamon
- ¼ tsp. Ground nutmeg
- ¼ tsp. Ground ginger
- ¼ tsp. Ground allspice
- • Salt and pepper to taste
PREPARATION:
Preheat oven to 400 degrees and grease a 9×13 nonstick baking pan. Season cooked kale with salt and pepper and allow to cool. Add ricotta, egg, garlic, salt and pepper to cooled kale and set aside.
Pumpkin mixture: combine pumpkin, milk, cinnamon, nutmeg, ginger, allspice and salt and pepper in bowl and mix.
To assemble lasagna: spread 1 cup of pumpkin mixture over the bottom of the baking dish. Place 5 cooked lasagna sheets on top. Spread half of the kale ricotta mixture on top of the noodles, then top with ¾ cup of mozzarella cheese. Next, add 1 heaping cup of pumpkin mixture on top of mozzarella and then sprinkle with ½ cup parmesan cheese. Repeat and finally top with remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until crispy.