If you recognize me you recognize i really like me some homemade lasagna. Or basically just any version of food and recreate to form it a touch bit better for you. If you haven’t had the prospect to explore our healthy food category, make certain to try to to so because there are many meals to fall crazy with.
Two of my favorite healthy food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to form the right vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!
If you recognize me you recognize i really like me some homemade lasagna. Or basically just any version of food and recreate to form it a touch bit better for you. If you haven’t had the prospect to explore our healthy food category, make certain to try to to so because there are many meals to fall crazy with.
Two of my favorite healthy food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to form the right vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!
Two of my favorite healthy food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to form the right vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!
If you recognize me you recognize i really like me some homemade lasagna. Or basically just any version of food and recreate to form it a touch bit better for you. If you haven’t had the prospect to explore our healthy food category, make certain to try to to so because there are many meals to fall crazy with.
Two of my favorite healthy food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to form the right vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!
Ingredients
- For the noodles:
- 10 lasagna noodles
- For the ricotta mixture:
- 1/2 tablespoon olive oil
- 6 ounces spinach (from 1 bag spinach)
- 1 (15 ounce) container part skim ricotta
- 1 egg
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly ground black pepper
- For the pumpkin layer:
- 2 (15 ounce) cans pumpkin puree
- ½ cup milk (I like unsweetened almond milk, but any milk will work)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- 3/4 teaspoon salt
- Freshly ground black pepper
- For the layers:
- 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
- 1 cup grated parmesan cheese, divided
- To garnish:
- Fresh chopped parsley or small sage leaves
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
- Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
- While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
- In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
- Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
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- Full Article Click ambitiouskitchen.com
The Best Vegetarian Spinach Pumpkin Lasagna
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