Pumpkin Lasagna

…Pumpkin Lentil Lasagna…


Pumpkin Cashew Ricotta

2 cups of raw cashews, soaked for at least 4 hours

2 cups of pumpkin puree

1 clove garlic

1 lemon, juiced

1 tsp salt

1 tbsp olive oil


1 container of gluten-free lasagna (I love Capello’s)

1 jar of marinara sauce

1 cup cooked black lentils

8 oz shredded organic mozzarella cheese


Preheat oven to 350°F. Meanwhile, in a high-speed blender add cashew ricotta ingredients. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Set aside. Meanwhile, in a lasagna pan spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded mozzarella cheese. Cover lasagna with tin foil and bake for 35-40 minutes or until bubbly.


Looking for more pumpkin flavored recipes? Explore other Purely Elizabeth favorites: