Sunday, October 6, 2013

Meaty Pumpkin Lasagna



1 cup pumpkin
c. 15 oz tomato sauce


1 cup water
16.5 oz alfredo sauce
2 eggs
oregano
garlic powder
large handful of shredded cheese

Cook 1 lb ground beef in the sauce & pumpkin.

Layer:
1) cover the bottom of a baking dish with the white sauce mixture
2) lay down 3 ready-bake lasagna noodles
3) cover with the meat mixture
4) pour a layer of white sauce
5) lay down 3 more noodles
6) cover with meat mixture
7) lay down 3 more noodles
8) pour the remaining white sauce mixture on top
9) sprinkle with cheese





Cover with a double layer of foil and bake at 375 for 1 hour.


2 comments:

  1. I would never even think of pumpkin in lasagna! YUM! :)-Ashley

    ReplyDelete
    Replies
    1. I like to put pumpkin in everything, I love it! This vegetarian pumpkin lasagna is tasty as well
      http://comidaesdivertida.blogspot.com/2012/12/pumpkin-lasagna.html

      Delete