Gluten Free Pumpkin Lasagna is a fall favorite! It brings all the fall flavors of pumpkin and spice with delicious creamy ricotta cheese in one dish! Yummy!
Happy Veteran’s day! I am very thankful for the men and women who have served! This year we had the privilege of visiting Pearl Harbor. It was a very humbling experience. We watched the movie first and after seeing the area first hand I could not imagine what it was like on that December day! So once again Thank you!
Today I made Pumpkin Lasagna. It is soooo yummy! It is easy to throw together and cook when you need it. I premade mine in the morning and cooked it in the evening for supper. I hope you enjoy it as much as we do!
HERE’S HOW TO MAKE GLUTEN FREE PUMPKIN LASAGNA:
Gluten Free Pumpkin Lasagna:
1 box of Gluten Free Lasagna noodles.
3 jars of Pumpkin Pasta Sauce.
1 large bag of shredded mozzarella.
1 large container of Ricotta Cheese.
2 Chicken Breasts Chopped. (you can omit this if you want a vegetarian option. I used a rotisserie chicken :))
1. Pour a small amount of sauce on the bottom of your deep dish pan.
2. Layer the noodles in the bottom of the pan.
3. Top with Ricotta, Chicken, Sauce and Cheese.
4. Repeat noodle layer.
5. Repeat Filling layer.
6. Repeat noodle layer.
7. Repeat Sauce layer and top with cheese. I also add about a cup of water over the top since I didn’t pre cook my noodles.
Bake in a 375 degree oven for 45 min- 1 hour. I served this with a fall salad and some red wine:)
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
Gluten Free Healthier Mac N Cheese
Gluten Free Seared Scallops over Arugula
Gluten Free Pumpkin Lasagna
Best Wishes for Gluten-Free Dishes!
I am so glad you are here!