This is a hearty celebration of the fall harvest! Pumpkin puree is mixed with ricotta, sage and Mama Francesca Classic Parmesan, then layered in between lasagna noodles with Alfredo sauce and topped with shredded mozzarella.
Suggestion: Adding a little chopped bacon to the kale will satisfy the meat eaters, and it just might help entice the picky eaters, too!
1 ½ cups Mama Francesca Classic Parmesan
3 cups Pumpkin Puree
2 cups Ricotta Cheese
3 Tbsp. Fresh Sage Leaves, chopped
2 Tbsp. Olive Oil
3 cups Kale, thinly sliced
1 Tbsp. Garlic, chopped
Salt, to taste
Pepper, to taste
1 jar Alfredo Sauce
1 box No-Boil Lasagna Sheets
1 ½ cups Mozzarella Cheese, shredded