½ cup pumpkin puree (110 g), plus 3 tablespoons, divided
salt and pepper, to taste
1 cup ricotta cheese (250 g)
1 egg
½ cup grated parmesan cheese (55 g)
½ teaspoon red pepper flakes, or to taste
½ teaspoon mix herb of choice, (thyme, basil, oregano, etc)
1 cup shredded mozzarella cheese (100 g)
How to Make It
1. Step
Preheat the oven to 350°F. Then, cook lasagna noodles according to package instructions.
2. Step
In a sauce pan, melt butter on medium heat. Stir in flour and whisk until golden. Then, add almond milk, 3 tablespoons of pumpkin puree, and salt and pepper to taste. Increase heat to a light bubble and stir until desired thickness is achieved.
3. Step
In a medium mixing bowl, mix ricotta, remaining pumpkin, egg, grated Parmesan, red pepper flakes, herbs, and salt and pepper.
4. Step
Spread ¼ of the pumpkin sauce on the bottom of a casserole dish.
5. Step
Roll out each lasagna noodle and spread a layer of ricotta mixture on top. Then, roll up each lasagna noodle and place seam side-down in a casserole dish.
6. Step
Repeat with remaining noodles/ricotta mixture and top with remaining pumpkin sauce.
7. Step
Top with mozzarella and bake until the cheese bubbles, 20-25 minutes.
