Whole Wheat Pumpkin & Ricotta Lasagna


Cut Sugar Pumpkin (Trader Joe’s)
2 tablespoons Olive Oil
Light Ricotta Cheese
Reduced Fat Mozzarella Cheese
2 tablespoons Pumpkin Puree
Whole Wheat Lasagna Noodles
Unsalted Butter


Preheat oven to 400 degrees F.
Toss cut sugar pumpkin in olive oil. Sprinkle generously with pureed pumkin. Place pumpkin on baking sheet, and bake for 25-30 minutes, or until light golden and tender.

Reduce oven temperature to 375 degrees F.

Melt butter in a small saute pan over medium-high heat. As soon as butter starts to sizzle, add sage. Cook for several minutes, stirring frequently. Remove from heat, and set aside.

Place roasted pumpkin in a medium bowl, and mash 1/2 with fork or back of spoon.

Assemble lasagna. Spread a layer of ricotta cheese in baking dish. Top with layer of noodles.

Spread 1/2 of roasted pumpkin over noodles. Top with lf ricotta cheese and lf mozzarella cheese. Repeat layering once more. Top assembled lasagna with brown butter sage, and bake until cheese is golden and bubbling, approximately 30-35 minutes. Remove from oven, and let cool before serving.