Cheesy Pumpkin Lasagna

Cheesy Pumpkin Lasagna

(1)
CrockPotKitchen  
Boca Raton, FL, USA

1 Picture

Cheesy Pumpkin Lasagna
Servings
6
Prep Time
15 Minutes
Cook Time
2 Hour (s)

Time on High: 2 to 2 1/2 hours Time on Low: 3 1/2 to 4 hours Pumpkin brings a Fall twist to lasagna! I used the Casserole Crock slow cooker by Crock-Pot®. It makes preparing casseroles very easy!

Ingredients

15 Ounces ricotta cheese
½ Cup finely grated Pecorino cheese
3 Cloves garlic, finely chopped
1 Large egg
¼ Teaspoon black pepper
14 Ounce can pureed pumpkin
¼ Teaspoon pumpkin pie spice
2 Teaspoons olive oil
12 Uncooked regular lasagna noodles
1 Pound mozzarella, coarsely grated
Salt

Instructions

1. Mix ricotta, Pecorino, garlic, egg, salt, and black pepper in a medium bowl. Mix pumpkin, pumpkin pie spice, and 1/8 teaspoon of salt in another medium bowl.

2. Brush bottom and sides of the stoneware with oil. Arrange 3 lasagna noodles in a single layer on the bottom of the stoneware. Spread half of pumpkin mixture over noodles. Top with 3 noodles. Spread half of ricotta mixture over noodles. Sprinkle with half of mozzarella. Repeat same layering of noodles, pumpkin, noodles, ricotta, and then mozzarella.

3. Cover; cook on High for 2 to 2 hours and 30 minutes or on Low for 3 hours and 30 minutes to 4 hours, or until pasta is just cooked through.

3. Preheat oven to 450°F. Turn off casserole slow cooker  and remove the stoneware from the base. Uncover; bake 10 minutes or until top is golden brown. Let stand 10 minutes before serving.

RATINGS & REVIEWS

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Tweaked a lot, but surprisingly good!

My husband and I were a little skeptical, but I combined this recipe with a Taste of Home recipe, and it was a hit! I used mushrooms and some browned sausage in the ricotta filling and upped the milk by 1/4 cup. It was rich, filling, and perfect for our first cool weather night of the year!

Mandy Carpenter
Gilmer, Texas