Recipe by Paulie
"An non-gluggly, healthy lasagna recipe where vegetables rule! You could also make this a full vegetarian version by omitting the ground beef and substituting TVP or finely diced mixed vegetables (zucchini, carrot, celery, onion)."
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peeled and seeded pumpkin, cut into pieces
sea salt and ground black pepper to taste
onion, thinly sliced
fennel bulb, thinly sliced
1 (10 ounce) bag
1 (16 ounce) container
low-fat ricotta cheese
1 1/2 teaspoons
lean ground beef
1 (14.25 ounce) can
dry lasagna noodles
freshly grated Parmesan
This recipe sounds creative and delicious but delivers on nothing but taste bud confusion! The pumpkin, the meat sauce, the white sauce, the spinach…There is just way too much going on here. In addition, this takes quite a bit of time, energy and money and what I ended up with was so dry we couldn’t even eat it! I was extremely disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Ricotta and Pumpkin Lasagna
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 333
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