Source:

Diane S.

Serves/Makes:6 or more

Ingredients

• 1 15 oz (420 grm). can pumpkin puree
• 1 lb (.5 kg). ricotta cheese
• 1-1/2 cups (350 ml) parmesan cheese, divided
• 2 eggs, beaten
• 1 tsp (5 ml). nutmeg
• 1/2 tsp (2 ml). ginger
• salt and pepper, to taste
• 1 lb (.5 kg). lasagna noodles
• 3 cups (700 ml) grated mozzarella cheese
• 2 tbsp (30 ml). butter, melted

Preparation

• Heat oven to 350 degrees (175 C.).
• Grease a 9 x 13 x 2 inch baking pan or dish.
• In large mixing bowl, combine pumpkin, ricotta cheese, 1 cup (225 ml) parmesan cheese, eggs, nutmeg, ginger, salt and pepper; set aside.
• Cook lasagna noodles and drain well.
• Arrange 2 layers of cooked noodles in bottom of prepared pan.
• Spread half of the pumpkin filling over noodles.
• Sprinkle with 1 cup (225 ml) of mozzarella cheese.
• Repeat once more; then top with remaining noodles.
• Brush top with melted butter and sprinkle with remaining 1/2 cup (125 ml) parmesan cheese and 1 cup (225 ml) mozzarella cheese.
• Bake 35 to 40 minutes or until cooked through.

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