Pumpkin Sage Lasagna

I find myself falling into a food routine- what I know I like, what’s easy, and what’s inexpensive. However, sticking to a budget and finding food “on the go” can get…boring.

That’s where pumpkin sage lasagna enters stage left. Talk about a fabulous winter meal, that beats the day to day monotony.

Here’s what you’ll need:

2 cups fresh spinach

8 oz (or one blue case of mushrooms)

1 onion

1 tsp dried sage

10 (+/-) ready to bake lasagna noodles

1/4 tsp ground black pepper

1/2 tsp salt (more or less to your liking)

1 tbsp olive oil (I used Butter Olive Oil from Bumble Olive Oil Company in Toledo, Oh- it added some pow pow to the flavor)

2 cups ricotta (part skim)

2 cups mozzarella cheese

3/4 cup Parmesan cheese

1 cup of pumpkin puree

2/3 cup evaporated lowfat 2% milk

Directions:

  1. In a frying pan, throw your chopped mushrooms and onions in with the olive oil. While you let that cook, spray some non-stick cooking oil into a 13 x 9 pan (you’ll thank yourself later if you do it).
  2. After the mushrooms and onions are cooked, toss the spinach in there, and wait for it to wilt. Once wilted, set aside.
  3. In a medium bowl, toss together the pumpkin, sage, pepper, and a little bit of salt. Mix until smooth.
  4. Returning back to the 13 x 9 pan, I used this pattern of layering. The way you layer your lasagna is entirely up to you.
    1. Thin layer of pumpkin mix
    2. Noodles
    3. Pumpkin mix
    4. Mushroom, spinach, onion mix.
    5. Ricotta cheese
    6. Mozzarella cheese
    7. Repeat (excluding the first layer of the pumpkin mix).
  5. Put foil or cover over the pan, and place in oven. Cook for 40 minutes.
  6. Take out of oven, and revel in the flavor of pumpkin on a gray and rainy December day.