Pumpkin, Sage, and Goat Cheese ZENB Lasagna

Name: Pumpkin, Sage, and Goat Cheese ZENB Lasagna
Prep time: 10 min
Cook time: 1 h 20 min
Ingredients: 1 1/2 cups shredded part-skim mozzarella cheese, divided; 1 cup part-skim ricotta cheese; 1 cup pumpkin puree; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh sage, divided; 1 egg, lightly beaten; 1 1/2 cups crumbled goat cheese; 12 sheets ZENB Yellow Pea Lasagna, uncooked; 2 tablespoons chopped toasted walnuts

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Prep Time: 10 minutes

Cook Time: 80 minutes

Servings: 9

Author : ZENB

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Pumpkin, Sage, and Goat Cheese ZENB Lasagna

Ingredients

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1 1/2 cups shredded part-skim mozzarella cheese, divided1 cup part-skim ricotta cheese1 cup pumpkin puree1/4 cup grated Parmesan cheese2 tablespoons chopped fresh sage, divided1 egg, lightly beaten1 1/2 cups crumbled goat cheese12 sheets ZENB Yellow Pea Lasagna, uncooked2 tablespoons chopped toasted walnuts

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Instructions

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Step 1

Preheat oven to 375°F. Combine 1 cup mozzarella, ricotta, pumpkin, Parmesan, 1 tablespoon sage and egg in medium bowl until well-blended.

Step 2

Spread 1 cup of ricotta mixture onto bottom of shallow 13x9” baking dish coated with olive oil cooking spray. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each noodle and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of goat cheese and 3 sheets. Repeat layers. Top with remaining sheets, goat cheese and mozzarella. Cover tightly with foil coated with olive oil cooking spray.

Step 3

Bake 50-55 minutes, until a knife goes through the center of the lasagna easily. Let stand 10 minutes. Top with remaining sage and walnuts before slicing and serving.