Spinach Pumpkin Lasagna
Spinach Pumpkin Lasagna
Photo By: Sierra Smith
Recipe by: Monique
Volz #AmbitiousKitchen
Yields: 6 Servings
Prep Time: 30 Min /
Cook Time: 40 Min / Total Time: 1 hour 10 min
I
don’t know what the sizes of my baking pans are, but I think it was the wrong
size as it didn’t fit the way the recipe called for. It still worked out
though. The noodles were super slippery while coming out of the boiling water.
As
far as the spinach goes, it needed WAY more spinach than what the recipe called
for. I suggest adding x4 the amount.
I
only had one can of pumpkin puree as I had that one since this past Fall. But
everyone else didn’t carry it as it is out of season. I wish I had more of each
sauce, but it worked out. I added extra cheese on top – for… more cheese is
always better!
It
filled our apartment with the sweet delicious aroma!
I
wasn’t sure what I was going to think of it, for no one thinks pumpkin when
they think of lasagna.
Turned
out DELICIOUS though! It even tasted really good with Sour Cream! I highly
recommend this dish! It’s Vegan, Vegetarian, Dairy Free (just replace the
cheese) and very filling!
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Nutrition
Servings: 12 servings
Serving size: 1 slice
Calories: 311kcal
Fat: 12.1g
Saturated fat: 5.3g
Carbohydrates: 31.3g
Fiber: 4.4g
Sugar: 4g
Protein: 19.1g
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