Updated 10/31/2012 05:00 AM
Recipe: Pumpkin and Spinach Lasagna
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1 box no-boil lasagna sheets (see hints below)
0ne 15-ounce tub ricotta cheese
0ne 8-ounce bag shredded mozzarella cheese
15-ounce can pure pumpkin puree
1/2 cup grated parmesan cheese (plus more for top of lasagna)
2 large eggs
one 10-ounce box frozen chopped spinach, defrosted and well drained
black pepper to taste
1/4 tsp ground cinnamon (optional)
approx. 1 1/2 - 2 cups marinara sauce
Preheat the oven to 350 degrees and use a large mixing bowl to combine one 15-ounce tub of ricotta cheese with one 8-ounce bag grated mozzarella cheese, 1/2 cup grated parmesan cheese, add 2 large eggs and the well drained spinach, add a little black pepper and an optional sprinkling of ground cinnamon and mix it up.
Next, assemble the lasagna by spreading a layer of marinara into a 9 x 13-inch baking dish and topping that with 4 sheets of no-boil pasta. Top that with 1/3 of the cheese mixture and 1/3 of the can of pumpkin puree and then repeat that process two more times.
Then top that with one more layer of pasta sheets, spread a little marinara over the top and finish with some grated parmesan cheese.
Tightly seal that with a sheet of aluminum foil and place the baking dish onto the center rack of the preheated oven.
Let that bake with the aluminum foil for 30 minutes and then remove the foil, let it bake for another 10 minutes and it is time to eat!
It's okay not to squeeze the defrosted spinach after draining because a little added moisture is welcome in the lasagna.
To save time assembling the lasagna, you can mix the 15-ounce can of pumpkin puree right into the cheese mixture instead of making separate layers.
If you can't find the no-boil pasta sheets, cook regular lasagna noodles according to directions and use as many as you need.