Pumpkin lasagna

November 01, 2010

You have been so patient with all my pumpkin recipes, below is my last one.  Are you ready for something a little more unique?  This was the most “controversial” dish I made.  Only 2 out of 3 adults liked it (the 2 who liked it were female if that doesn’t surprise you) and out of the 4 children who tried it, none liked it.  But, if the ingredients sound good to you, I bet you will like this lasagna.  Interestingly, the directions call for  cooking it in a slow cooker/crock pot but I was able to modify them easily to instead cook mine in the oven (I cooked it for 60 min at 350-400 degrees).

Ingredients include:

2 10- to 12-ounce packages frozen winter squash puree, thawed (of course fresh works too)
1/8 teaspoon ground nutmeg
1 32-ounce container ricotta
1 5-ounce package baby spinach (6 cups)
kosher salt and black pepper
12 lasagna noodles (about 3/4 of a 16-ounce box)
8 ounces mozzarella, grated (about 2 cups)

Click here for the recipe for pumpkin (or squash) lasagna.

Okay, I am hoping that you will have a favorite pumpkin dish to share with me!  Please “share your thoughts” below so we can all benefit.

Also as a side note, there will be no blog posts after this one until Friday as we are switching some stuff over in the back end of the blog and don’t want to risk messing something up in the process;).

Follow Me:

The post Pumpkin lasagna appeared first on Mom4Life Blog.

Leave a comment