Pumpkin ricotta lasagna

No need to roast fresh pumpkin for this pumpkin lasagna (although you certainly could). Using canned unseasoned pumpkin puree is much quicker, and you won't taste the difference. This pumpkin lasagna recipe is layered with Swiss chard, ricotta, sage, Parmesan, and nutmeg for a savory take on the classic baked pasta.

Pumpkin Ricotta Lasagne with Fried Sage Green Lentil Lasagne Noodles #vegetarian #glutenfree It was our pleasure to serve Pumpkin Ricotta Lasagne with Fried Sage at last weekend’s successful benefit “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine. A pumpkin ricotta mixture seasoned with warm complex pumpkin pie spices (cinnamon, … Continue reading "Pumpkin Ricotta Lasagne #glutenfree"

A yummy alternative to traditional meat lasagne.

No better way to greet November than with a big pile of cheese and carbs.

Pumpkin isn't just for pie and lattes--it's great in savory fall dishes! This rich and creamy Pumpkin Ricotta Pasta Bake is a cozy baked dish with pumpkin, ricotta, spinach and rounded out with a touch of oregano. Great comfort food for a warm family dinner.

Stay in and get cosy tonight with our pumpkin, rosemary and ricotta lasagne. Find the recipe + more comforting vegie bakes here: bit.ly/3OCggHn

These lasagna rolls are baked in a skillet and stuffed with a pumpkin ricotta filling, layered between sweet roasted tomatoes!

Put down your pumpkin pies, your pumpkin cakes, your pumpkin breads, and your pumpkin muffins. Why not try something new this fall? Something new being pumpkin used in a savory manner, rather than adding the "normal" sugar and pumpkin pie spice. I looooooove pumpkin in savory dishes. I'd actually never tried it until 2 years ago when I made Turkey Pumpkin Chili. I don't know if I was expecting my chili to taste like pumpkin pie, but it sooooooo did not. I was instantly hooked on the savory…

No need to roast fresh pumpkin for this pumpkin lasagna (although you certainly could). Using canned unseasoned pumpkin puree is much quicker, and you won't taste the difference. This pumpkin lasagna recipe is layered with Swiss chard, ricotta, sage, Parmesan, and nutmeg for a savory take on the classic baked pasta.

It’s pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.