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 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
- 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).
- After the mushrooms and onions are cooked, toss the spinach in there, and wait for it to wilt. Once wilted, set aside.
- In a medium bowl, toss together the pumpkin, sage, pepper, and a little bit of salt. Mix until smooth.
- 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.
- Thin layer of pumpkin mix
- Pumpkin mix
- Mushroom, spinach, onion mix.
- Ricotta cheese
- Mozzarella cheese
- Repeat (excluding the first layer of the pumpkin mix).
- Put foil or cover over the pan, and place in oven. Cook for 40 minutes.
- Take out of oven, and revel in the flavor of pumpkin on a gray and rainy December day.