Pumpkin-Lasagna.jpg

Pumpkin lasagna

4
1 Serving 2 Servings 3 Servings 4 Servings 5 Servings 6 Servings 8 Servings 9 Servings 10 Servings 12 Servings
Print Clear View

Nutrition know-how

Total serving kcal per serve Fat per serve
4 440 18g

 

Ingredients

4
lasagna noodles
14
cup ricotta
14
cup canned pumpkin puree
1
cup shredded mozzarella cheese
1
eggplant
1
zucchini
1
bag spinach
14
cup marinara sauce
Pinch of salt and pepper

Directions

  1. Preheat oven to 175°C.

  2. Boil lasagna sheets according to the instructions on the box.

  3. In a small mixing bowl, combine ricotta and pumpkin puree and add a pinch of salt and pepper.

  4. Begin to assemble the noodles by laying them on a plate or flat surface.

  5. Spread a spoonful of the pumpkin and ricotta mixture over each noodle.

  6. Make sure to leave a little room on either side of the noodle to help seal the lasagna roll.

  7. Add a few slices of zucchini, eggplant, and spinach to the noodle.

  8. Carefully roll each noodle up, making sure nothing falls out of the sides.

  9. Spread a spoonful or two of marinara sauce in a baking dish to coat the bottom.

  10. Place each lasagna roll into the baking dish.

  11. Coat the top of the lasagna rolls with marinara sauce.

  12. Sprinkle mozzarella cheese on top of each lasagna roll.

  13. Bake in the oven for 30 minutes.

  14. Just like grandma used to make - mangia!

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

Pumpkin-Lasagna.jpg

Pumpkin lasagna

Ingredients

4
lasagna noodles
14
cup ricotta
14
cup canned pumpkin puree
1
cup shredded mozzarella cheese
1
eggplant
1
zucchini
1
bag spinach
14
cup marinara sauce
Pinch of salt and pepper

Directions

  1. Preheat oven to 175°C.

  2. Boil lasagna sheets according to the instructions on the box.

  3. In a small mixing bowl, combine ricotta and pumpkin puree and add a pinch of salt and pepper.

  4. Begin to assemble the noodles by laying them on a plate or flat surface.

  5. Spread a spoonful of the pumpkin and ricotta mixture over each noodle.

  6. Make sure to leave a little room on either side of the noodle to help seal the lasagna roll.

  7. Add a few slices of zucchini, eggplant, and spinach to the noodle.

  8. Carefully roll each noodle up, making sure nothing falls out of the sides.

  9. Spread a spoonful or two of marinara sauce in a baking dish to coat the bottom.

  10. Place each lasagna roll into the baking dish.

  11. Coat the top of the lasagna rolls with marinara sauce.

  12. Sprinkle mozzarella cheese on top of each lasagna roll.

  13. Bake in the oven for 30 minutes.

  14. Just like grandma used to make - mangia!

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

Previous recipe Peanut butter popcorn
Next recipe Anytime spaghetti

Batch Code Block

Please enter your batch number

i

Enter the six digits following the letter 'W'