Description
A healthy twist on classic lasagna using pumpkin puree and spinach for a creamy, nutrient-packed meal.
Ingredients
Scale
- 9 whole wheat lasagna noodles
- 2 cups pumpkin puree
- 1 cup low-fat ricotta cheese
- 1 cup shredded mozzarella
- 3 cups fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add spinach and cook until wilted. Season with oregano, salt, and pepper.
- In a bowl, mix pumpkin puree with ricotta cheese.
- Layer in a baking dish: start with a thin layer of pumpkin mixture, then noodles, spinach mixture, mozzarella. Repeat.
- Finish with pumpkin mixture and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes.
- Let cool for 10 minutes before serving.
Notes
- You can use gluten-free noodles for a gluten-free version.
- For extra protein, add cooked ground turkey or tofu.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg