Ingredients
4
4 servings
- •8 lasagna noodles
- •¼ cup butter
- •1 tablespoon flour
- •¾ cup unsweetened almond milk
- •½ cup pumpkin puree, plus 3 tablespoons, divided
- •salt and pepper, to taste
- •1 cup ricotta cheese
- •1 egg
- •½ cup grated parmesan cheese
- •½ teaspoon red pepper flakes, or to taste
- •½ teaspoon mix herb of choice, (thyme, basil, oregano, etc)
- •1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Then, cook lasagna noodles according to package instructions.
- In a sauce pan, melt butter on medium heat. Stir in flour and whisk until golden. Then, add almond milk, 3 tablespoons of pumpkin puree, and salt and pepper to taste. Increase heat to a light bubble and stir until desired thickness is achieved.
- In a medium mixing bowl, mix ricotta, remaining pumpkin, egg, grated Parmesan, red pepper flakes, herbs, and salt and pepper.
- Spread ¼ of the pumpkin sauce on the bottom of a casserole dish.
- Roll out each lasagna noodle and spread a layer of ricotta mixture on top. Then, roll up each lasagna noodle and place seam side-down in a casserole dish.
- Repeat with remaining noodles/ricotta mixture and top with remaining pumpkin sauce.
- Top with mozzarella and bake until the cheese bubbles, 20-25 minutes.
- Serve warm.
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