Pumpkin Spinach Lasagna

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You will need cream, parmesan cheese, pumpkin puree, sage, butter, mozzarella, onion, gruyere cheese, garlic, nutmeg, no boil lasagna noodles, spinach, & red pepper flakes.

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In a large saucepan on medium heat, melt butter & add garlic.

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Whisk in the pumpkin puree and heavy cream.

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Bring the mixture to a simmer and then add the freshly grated parmesan cheese.

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Stir until the cheese melts and sauce thickens, about 5 minutes.

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In a large skillet over medium-high heat, melt the butter. Add the onion.

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Then add the minced garlic & sage and saute until fragrant.

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Add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft.

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Add the red pepper flakes.

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Butter an 8x11 baking dish. In the bottom of the baking dish, add about 1 cup pumpkin sauce.

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On top of the pumpkin layer, add the long strips of pasta noodles.

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On top of the noodles, add a hearty layer of the spinach mixture.

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On top of the spinach, generously sprinkle some cheese.

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Repeat all of these layers in this order until all ingredients are used up.

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Preheat your oven to 375F. Bake the lasagna covered for 35 minutes and uncovered for 15-20 minutes.

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Serve warm with extra parmesan on top!

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Get the full recipe via the link below!

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