Description
A creamy and comforting Pumpkin Alfredo Lasagna that combines the rich flavors of pumpkin and cheese, perfect for fall.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups pumpkin puree
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a bowl, mix the pumpkin puree, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of Alfredo sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the pumpkin mixture, half of the mozzarella, and a layer of Alfredo sauce.
- Repeat the layers, finishing with a layer of noodles topped with the remaining Alfredo sauce and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a vegetarian option, ensure the Alfredo sauce is meat-free.
- Feel free to add spinach or other vegetables for added nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg