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Ingredients

• (Pureed butternut squash would work too if you dont like or can't eat pumpkin.)
• 1 yellow onion
• 1 T. olive oil
• 15 oz. of pumpkin, pureed (or 1 can)
• 1 lb. ricotta cheese (1 tub)
• 1 c. parmesan cheese, divided in half
• 2 eggs, beaten
• 1 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 2 tsp. sage
• salt and pepper
• 1 1b. whole-wheat lasagna noodles (no-boil)
• 2/3 c. pine nuts
• 5 oz. fresh spinach (1 box) . . . or a defrosted loose-pack bag of frozen spinach, pressed to dry out some
• 1 1/2 c. mozzarella cheese
• 16 oz. butternut squash soup (1 small box--only if you are using no-boil lasagna)

Description

This Fall And Winter, As I've Been Learning To Eat Locally And Seasonally, I Have Been Working On A Bunch Of Ways To Use Pumpkin And Winter Squash. I Have Been Developing This Pumpkin Lasagna Recipe F..

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