Ricotta, Pumpkin and Spinach Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Pumpkin1/2 cup (80 g)
• Ricotta Cheese1/4 cup (50 g)
• Mozzarella Cheese1 slice (25 g)
• Spinach1/2 cup (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked pumpkin.

2. 2

   Step 2

   Put the pumpkin with the butter in a bowl and smash until creamy. Add the ricotta cheese with half the mozzarella cut into pieces.

3. 3

   Step 3

   Season with salt and pepper to taste. Mix well.

4. 4

   Step 4

   In a single baking pan place the lasagna noodles, some stuffing and spinach leaves.

5. 5

   Step 5

   Repeat the procedure layering until there are no more noodles or stuffing left.

6. 6

   Step 6

   Add the remaining cheese into pieces on top.

7. 7

   Step 7

   Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

8. 8

   Step 8

   Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ricotta, Pumpkin and Spinach Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.