Fall Pumpkin Lasagna with Pecorino and Ricotta

Ingredients

• 10-12 lasagna noodles I used GF

• 1 tbsp olive oil
• 6 ounces spinach
• 15 oz sheep’s milk or goat’s milk ricotta cheese
• 1 egg
• 1/2 tsp dried garlic
• Salt and pepper to taste

• 30 oz pumpkin puree
• 1/2 cup almond milk
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste

• 4 cups shredded pecornio cheese
• Fresh chopped sage
• Fresh chopped basil

Instructions

1. Preheat the oven to 400F. Grease a 9x13 baking pan with olive oil.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes. Once cooked, lay the noodles flat on an oiled baking sheet.
3. Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down. Add to a medium sized bowl.
4. Add the ricotta, egg and garlic to the bowl with the spinach and mix. Set aside.
5. To another bowl, add the pumpkin, milk, cinnamon and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.
6. Spread 1 heaping cup of the pumpkin mixture on the bottom of the oiled baking dish. Arrange lasagna noodles to cover the bottom. Spread half of the spinach ricotta mixture over the noodles and top with 3/4 cup of shredded pecorino cheese.
7. Add 1 heaping cup of the pumpkin mixture on top and sprinkle with 1/2 cup of cheese.
8. Repeat layers once more, adding remaining noodles, ricotta mix and pumpkin. I ended up with an extra noodle layer, which I covered with pumpkin and the remainder of the cheese. Add freshly chopped sage and basil on top and cover with foil.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese top is golden brown. Let cool in the baking pan for 10 minutes before serving.