Recipes

Recipe of Pumpkin Lasagna With Vegetables, as a delightful, hearty twist on the classic lasagna. The combination of sweet pumpkin puree with layers of roasted vegetables and a creamy cheese sauce makes this dish both comforting and nutritious. It’s an excellent option for fall or when you’re craving a cozy, flavorful meal.

Cooking Time:
1 hour 40 minutes

Ingredients:

• 1 lb lasagna noodles
• 2 cups pumpkin puree
• 1/2 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large zucchini, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground nutmeg
• salt and pepper, to taste

Recipe:

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the lasagna noodles according to the package directions, then drain and set aside.
3. In a large pan, heat olive oil over medium heat. Add garlic, onion, bell pepper, and zucchini. Cook until softened, about 7-8 minutes.
4. In a bowl, mix together pumpkin puree, ricotta cheese, oregano, basil, nutmeg, salt, and pepper.
5. Layer the lasagna in the prepared dish: start with a layer of noodles, followed by half the vegetable mixture, half the pumpkin mixture, and a sprinkle of mozzarella. Repeat the layers, then top with remaining mozzarella and Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
8. Let it cool for 10 minutes before slicing and serving. Serve this cozy lasagna warm with a side of fresh salad for a balanced meal.