Pumpkin Spinach Lasagna Recipe

December 20, 2015

After serving this Pumpkin Spinach Lasagna recipe to my grandson, I asked him to rate it on a 1-5 scale.....he rated it a 10!  When I asked him if he was just being nice, he gave me a puzzled look and asked "Do I EVER do that?" I laughed and told him "no." My grandson has Aspergers, and is so literal and honest that sometimes it hurts. He really did not even want to try this dish, even though I told him I'd had pumpkin ravioli at a restaurant before.

Pumpkin Spinach Lasagna Recipe

(6 moderate servings - I would serve with a cooked green veggie on the side or a big leafy green salad on the side.)

Ingredients

4 No boil lasagna noodles (Pour boiling water over them and soak for 5 minutes, then remove and drain in a single layer on paper towels, they will be softened but still slightly firm.)
1 cup reduced fat ricotta cheese
1 cup shredded part skim mozzarella
1/4 tsp Salt
1/4 tsp Pepper
1 cup Pumpkin
1/4 cup Skim milk
1/4 tsp Pumpkin pie spice
1 cup Spinach, cooked, drained, chopped
1 tsp finely snipped fresh sage
1/2 cup each shredded mozzarella and parmesan, additional sage - mixed together
Mix ricotta, mozzarella, salt and pepper in a large bowl, then divide in half into 2 bowls
Add the pumpkin, pie spice, and milk to one bowl and mix well.
Add the spinach and sage to the other bowl.

To assemble

Use a bread loaf pan - spray with non stick spray, such as PAM

Place 1/4 of the pumpkin in the bottom of loaf pan and spread evenly. Sprinkle with a little Parmesan mixture. Place 1 noodle on top, then spinach layer, parmesan, noodle, repeat, pressing down a little after each noodle to make sure it is all evenly distributed in each layer until all noodles are used and finish with a layer of pumpkin on top. Sprinkle with Parmesan mixture. cover with foil and bake at 375 for 40 minutes, remove foil and bake another 10 minutes until lightly browned and bubbling hot.

After covered with foil may be refrigerated over night and cooked the next day if you wish.  Cooking time will need to be slightly increased.

Nutritional Info:
226 Calories, 16 Carbs, 10 Fat, 19 Protein

ABOUT THE AUTHOR Valerie Thomas had RNY gastric bypass Sept. 25, 2002, and lost 140 pounds in 15 months. As a successful post-op, Valerie has created recipes that are delicious and healthy. Valerie is a RN and works in NICU, and single parents her 16 year old grandson. Valerie enjoys vigorous exercise, yoga, weight training and biking. Valerie writes about her culinary creations at Val's Healthy Kitchen. Read more recipes by Val!

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

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