I made pumpkin ravioli with a friend a few nights ago and had a lot of ricotta left over. I don't normally buy ricotta, and couldn't think of anything to do with it other than lasagna. The pumpkin ravioli were pretty good so I decided to try a pumpkin lasagna. I think it is my new favorite lasagna.
c. 14 oz ricotta cheese
c. 3/4 c pumpkin
3/4 c water
15 oz alfedo sauce
9 oven-ready lasagna noodles
2 handfuls shredded colby-jack cheese
Combine the pumpkin, ricotta, egg, sage, and basil in one container. Combine the water, alfredo, and cheese in a second container.
Pour a thin layer of the sauce mixture in the bottom of a glass baking dish. Lay down 3 lasagna noodles. Cover them with another thin layer of sauce, then cover them with spinach. Spread some of the pumpkin mixture on top of the spinach. Lay down 3 more noodles. Cover with sauce, spinach, and pumpkin. Lay down the remaining 3 noodles, and cover with sauce. Cover with a double layer of foil and bake at 375 for 1 hour.
(I enjoyed mine with a pork-chop that I
sprinkled with onion, garlic, and sage powders and cooked in bacon grease.)
I'm not a huge ricotta cheese or lasagna fan but this one was really, really, yummy.