Pumpkin Lasagna
Author: 
Serves: 8-10
 
Ingredients
  • Oven-Ready Lasagna Noodles
  • 2 jars (14.5 ounces) Three Cheese Alfredo Sauce
  • 28 ounces Pure Pumpkin
  • 2 TB Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 32 ounces Whole Milk Ricotta
  • 1 tsp Garlic Salt
  • 1 tsp Italian Seasoning
  • 2 (12 ounces) packages Chicken Apple Sausage
  • 2 (10 ounces bags) frozen spinach, drained
  • 2 (8 ounces) bags Shredded Mozzarella
Instructions
  1. Preheat oven to 375.
  2. Mix one jar of the alfredo sauce, pumpkin, brown sugar and pumpkin pie spice together. Set aside.
  3. Mix the ricotta with garlic salt and Italian seasoning, Set aside.
  4. Finely chop the chicken sausage in a food processor. Set aside.
  5. In a 9x13 pan spread 1 cup of the pumpkin mixture. Arrange three lasagna noodles across the pan and break another noodle into a ¾ piece so it can lay vertical so the pan is covered.
  6. Layer the following in three layers (evenly distribute):Noodles (for each layer, place three noodles horizontal and a ¾ one vertical), Ricotta mixture, Pumpkin mixture, Alfredo sauce, Spinach, Mozzarella and Chicken sausage.
  7. Bake for 45 minutes covered and 20 minutes uncovered. Let cool before slicing.
  8. This is a saucy lasagna,if you'd like less sauce either eliminate the second jar of alfredo or use less sauce.
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/pumpkin-lasagna/