Pumpkin Lasagna

Ingredients

• 1 tablespoon extra-virgin olive oil, divided
• 2 large onions, chopped

• 1 (4 ounce) can sliced mushrooms, drained
• 3 garlic cloves, minced
• 1/4 teaspoon dried Italian seasoning

• 1 (15 ounce) can mixed greens, drained

• 1 (15 ounce) can 100% pumpkin

• 1 (15 ounce) container ricotta cheese, preferably whole milk
• 3/4 cup freshly grated parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon grated nutmeg
• 1 cup alfredo sauce
• 15 lasagna noodles, cooked according to package directions (about 3/4 pound)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.

3. 3

   Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.

4. 4

   Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.

5. 5

   Rest for 15 minutes and cut in 12 to 18 squares.