Ingredients:
Pumpkin Ricotta Mixture
¼ c. fresh sage leaves, chopped, plus more whole leaves for garnish
2 tsp. butter
15 oz. ricotta
10 oz. canned pumpkin puree
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
½ tsp. pumpkin pie spice
Béchamel Sauce aka White Sauce
4 tbsp. butter
4 tbsp. gluten-free flour
2 ½ c. milk, warmed
¼ t. ground nutmeg
salt and pepper to taste
For the lasagne
1 box – 8 sheets Explore Cuisine Green Lentil Lasagne (no boil)
1 ¼ lb. mozzarella, shredded
Method:
Fry sage in butter until crisp. Remove to paper towel. Then combine all pumpkin ricotta ingredients in a medium bowl. Set aside.
To make the Béchamel Sauce: Spread ½ c. of white sauce over the bottom of a greased 8" square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.
Top lasagne noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.
For the top layer, place last two sheets of lasagne over the white sauce. Top with remaining mozzarella.
Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagne is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.
Recipe: Explore Cuisine
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