Pumpkin Lasagna

Ugh, I promise I am going to give you guys some recipes that don’t include Pumpkin…..next July. Just kidding, next week… But for now, another pumpkin recipe. It’s really good if that makes up for my pumpkineyness. I just love pumpkins.

See?

Before last night I had never made a lasagna… I always thought they took SO long to prepare and I’m more of an instant gratification kind of girl. If it takes longer than 30 minutes and doesn’t involve a crock pot – I’m OUT!

Oh and Adam if you are reading this there was TOTALLY ground turkey in there 😉

Pumpkin Lasagna (Vegetarian)

Ingredients

• 1 pound 5 ounces (or 21 ounces) fresh mozzarella, divided
• 1 1/2 cups fat-free ricotta cheese
• 3 tablespoons earth balance butter
• 3 cloves garlic, minced
• 2 3/4 cups pumpkin puree
• 3 tablespoons light brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon all spice
• 1/2 teaspoon kosher salt
• pinch white pepper
• 1 (1 lb) box no boil – whole wheat lasagna sheets

1. Preheat oven to 375 degrees F.

2. Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside.

3. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup,  cinnamon, nutmeg, salt and pepper. Stir until it’s all warm. Remove from heat and set aside.

4. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.

5. Place 3 lasagna sheets across. Smooth a layer of ricotta/mozzarella on. Smooth a layer of pumpkin mixture on top. Repeat until you have 5 layers of pasta, cheese, pumpkin. (You will use 15 lasagna sheets in total so there may be extra sheets in the box.)

6. Let sit for 5 minutes and slice squares to serve

7. Eat your sweet, ooey and gooey lasagna.

I loved the sweetness of this lasagna – If you are in the mood for something new, definitely try this… If you are looking for an original lasagna, you’ll have to spend more time on it.

I also highly suggest washing it down with a couple squares of heaven.

If there’s any left in stores that is… Because I plan on wiping every Trader Joes clear of them.

Happy Friday!!!

QUESTIONS: Have you ever made a homemade lasagna? I cant believe this was my first time.

Spaghetti Squash Lasagna

You know what I love about lasagna? Um, everything…Duh. Oh, except for the carb and fat overload. So I decided to take a comfort food and take the guilt out of the dish. This “lasagna” uses spaghetti squash, spinach, cottage cheese, tomato sauce and fresh mozzarella and will totally hit the spot. You get that baked Italian goodness for, get this, about 100 calories a serving!

The secret to lightening up this dish (besides swapping out pasta for squash) is to watch the cheese. So many times we make dishes just slapping on high fat ingredients without thought. In all actuality, half would probably do just as well. This dish totally proves a little can really go a long way!

Spaghetti Squash Lasagna

Ingredients

• 1 spaghetti squash
• 1 container of Cottage Cheese (i used dairy free)
• 1 jar of marinara with basil
• 10 oz of defrosted chopped spinach
• 1 ball of fresh mozzarella

Directions

• Cut spaghetti squash in half, scoop out seeds and roast in oven for 45 minutes at 450 degrees
• Scrape out the insides of the spaghetti squash into a bowl
• Take a 9×13 dish and spread a thin layer of marinara sauce on the bottom
• Layer with half of the spaghetti squash
• Add 1/2 of the spinach and 1/2 of the cottage cheese with more sauce on top

• Add remaining spaghetti squash and desired amount of sauce w/ slices of fresh mozz on top
• Bake at 350 for 30 minutes or until heated through

• Slice and serve hot

So, if you like spaghetti squash and are looking for new ways to eat it or are looking for a new dish to try – Make this. It will make you and your thighs happy. Note: You can also use ground turkey in this dish if desired 🙂

QUESTIONS: What’s your favorite Italian meal? I want to skinnify it!