Pumpkin Ricotta Lasagne
- 1/4 cup fresh sage leaves (chopped, plus more whole leaves for garnish)
- 2 tsp Butter
- 15 oz Ricotta Cheese
- 10 oz Pumpkin Puree (canned)
- 2 Eggs (beaten)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Pumpkin Pie Spice
- 4 tbsp Butter
- 4 tbsp Gluten-Free Flour
- 2 1/2 cups Milk (warmed)
- 1/2 tsp Ground nutmeg
- Salt & Pepper (to taste)
- 1 box Explore Cuisine Green Lentil Lasagne (no boil)
- 1 1/4 lb mozzarella (shredded)
- Fry sage in the 2 tsp butter until crisp. Remove to paper towel.
- Combine all other ingredients through pumpkin pie spice in a medium bowl. Fold in the sage and set aside.
- Melt the 4 tbsp butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
- Spread ½ c. of white sauce over the bottom of a greased 8-inch square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.
- Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.
- For the top layer, place last two sheets of lasagna over the white sauce. Top with remaining mozzarella.
- Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.