White Pumpkin Lasagna

A particular favorite Italian dish of mine to make is lasagna. I am all for the traditional meaty, tomato, cheesy goodness of real lasagna. However, a great vegetable lasagna is just as good, if not better, and the extra creaminess from alfredo certainly doesn’t hurt either. For a lower-carb version swap out the noodles for zucchini or eggplant, trust me when I say they aren’t missed.

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This recipe is bursting with vegetable goodness, creamy cheese, and of course pumpkin. Your kitchen patrons won’t even notice the healthy substitutes, like my cauliflower alfredo sauce and lack of meat, they will be too busy asking for more.

Prep Time: 30 min | Bake Time: 45 min
What You Need:

12 sheets no boil lasagna noodles
1c cauliflower alfredo sauce
2c spinach, chopped
7 cloves garlic
1/2 onion, minced
1c broccoli, roughly chopped
1c mushrooms, diced
1c zucchini, diced
1/4c no salt vegetable stock
1/4c parmesan cheese
1/2c part skim ricotta cheese
1c pureed pumpkin
6.5oz mozzarella shredded (low fat)
Salt, pepper to taste
Additional spices: parsley, thyme, rosemary, dill, white pepper, oregano, basil, & sage to taste

What You Do:
1. Prepare sauce and set aside
3. Mix together ricotta and pumpkin, season and set aside
4. In a non stick pan or one coated lightly with cooking spray or oil, sauté onions and garlic until sweating and lightly golden
5. Add broccoli and stock and cook on medium low until soft, about 3-5 min
6. Add zucchini, mushrooms, and spinach, cooking only until spinach is wilted then remove from heat, about 5 min
7. Spread a light layer of sauce on the bottom of an 9×13 or 8×8 baking pan (9×13 is preferred), about 1/4c
8. Add a layer of noodles to cover as much room as possible
9. Add the ricotta mixture over the noodles, then half the veggie mix, finishing the layer with 4 oz of the mozzarella cheese
10. Add another layer of noodles, top with the remaining veggies, and 3/4c sauce
11. Top with remaining noodles
12. Finish off the lasagna by sprinkling with the remaining mozzarella and parmesan, plus a sprinkling of black pepper for good measure
13. Cover with foil and bake for 35 min, remove foil and continue baking for 10 minutes uncovered
14. Remove from the oven and allow to sit for 10 minutes before cutting and serving.

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