Description
This creamy Pumpkin Alfredo Lasagna layers tender noodles with velvety pumpkin purée, rich Alfredo sauce, fresh spinach and ricotta cheese for a comforting vegetarian main course. Topped with melted mozzarella and Parmesan, it delivers the perfect balance of sweet pumpkin and savory cheese. Ideal for family dinners or special autumn gatherings, this easy bake combines seasonal flavors in every delicious slice.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a bowl, mix pumpkin purée, Alfredo sauce, nutmeg, salt and pepper until smooth.
3. In a separate bowl, combine ricotta cheese, shredded mozzarella, egg and chopped spinach.
4. Spread a thin layer of pumpkin Alfredo sauce in the bottom of the dish.
5. Place three lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles.
7. Add another layer of pumpkin Alfredo sauce and three more noodles.
8. Top with the remaining ricotta mixture, more sauce and the last three noodles.
9. Spread the remaining sauce over the top noodles and sprinkle with extra mozzarella and Parmesan.
10. Cover with foil and bake for 30 minutes.
11. Remove foil and bake for an additional 10 to 15 minutes until cheese is golden and bubbly.
12. Broil for 2 to 3 minutes if desired for extra browning, watching carefully.
13. Allow lasagna to rest for 10 to 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: baking
- Cuisine: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
- Cholesterol: 70
Keywords: pumpkin alfredo lasagna, pumpkin lasagna, autumn vegetarian lasagna recipe, cheesy pumpkin casserole, how to make pumpkin lasagne, fall comfort food, vegetarian lasagna