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As I mentioned, I'll be working on recipes for you to use this Thanksgiving. This one is not one of your grandma's recipes. It may seem a little out there and I won't lie, I was nervous making it, thinking, what if this is crap? I don't know where this idea even came from. Ideas just pop into my head from time to time, but just trust me. This is an incredible recipe. Lon was skeptical too, as he asked, what is that? Oh, and pumpkin, forget it. He was like, don't give me a big piece. But in the end, he loved it.

Pumpkin Lasagna
~4 main course servings or 6-8 sides

• 13 ounces fresh mozzarella (Belgioioso) , divided
• scant 3/4 cup whole milk ricotta
• 2 tablespoons salted butter
• 3 cloves garlic, minced
• 1 1/2 cup fresh sugar pumpkin puree
• 2 tablespoons dark honey (I used bamboo honey)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 8 (no boil) lasagna sheets (approx 8" X 4" each)

1. Preheat the oven to 375 degrees F (350 degrees F with convection).
2. Shred 8 ounces of mozzarella and mix with ricotta. Set aside.


3. In a non-stick saucepan, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, honey, cinnamon, and nutmeg, and heat until warm. Remove from heat.


4. Spray a 8x8 glass dish with non-stick spray and smear a thin layer of pumpkin mix on the bottom.
5, Lay down two lasagna sheets side by side. Spread 1/4 of the mozzarella/ricotta mixture on top. Spread 1/4 of the pumpkin mixture on top. Repeat 3 more times.

6. Slice the remaining mozzarella and lay on top. Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil and bake for another 5 minutes. Remove from the oven and let it rest for 5 minutes before serving.

posted by Jessica@Foodmayhem at 8:45 AM 8 Comments add a comment