Cooking and Serving: Cook time: 55min – Vegetarian – 12 servings

Ingredients

Produce
• 1 Basil or parsley, Fresh
• 3 cloves Garlic
• 1 tbsp Oregano or dried basil, dried
• 6 oz Spinach, fresh
• 1/2 cup White or yellow onion
Refrigerated
• 1 Egg, large
• 1/2 cup Milk of choice – i used almond milk, plain unsweetened
Pasta & Grains
• 12 No-boil lasagna noodles
Baking & Spices
• 1/2 tsp Cinnamon, ground
• 1/4 tsp Kosher salt
• 1 Kosher salt and black pepper
• 1/2 tsp Nutmeg, ground
• 2 (15oz) cans Pumpkin puree – not pumpkin pie filling
• 1 Salt and pepper
Oils & Vinegars
• 1 tbsp Olive oil
Dairy
• 1 1/3 cup Mozzarella
• 2 tbsp Parmesan cheese
• 1/2 cup Parmesan cheese, grated
• 15 oz Ricotta cheese or any kind of creamy ricotta cheese, reduced-fat part-skim

Description

Creamy vegetarian pumpkin spinach lasagna that is the perfect weekday healthy dinner. Bright and ricotta with hearty spinach!