Cheesy Pumpkin Lasagna
Time on High: 2 to 2 1/2 hours Time on Low: 3 1/2 to 4 hours Pumpkin brings a Fall twist to lasagna! I used the Casserole Crock slow cooker by Crock-Pot®. It makes preparing casseroles very easy!
15 Ounces ricotta cheese
½ Cup finely grated Pecorino cheese
3 Cloves garlic, finely chopped
1 Large egg
¼ Teaspoon black pepper
14 Ounce can pureed pumpkin
¼ Teaspoon pumpkin pie spice
2 Teaspoons olive oil
12 Uncooked regular lasagna noodles
1 Pound mozzarella, coarsely grated
1. Mix ricotta, Pecorino, garlic, egg, salt, and black pepper in a medium bowl. Mix pumpkin, pumpkin pie spice, and 1/8 teaspoon of salt in another medium bowl.
2. Brush bottom and sides of the stoneware with oil. Arrange 3 lasagna noodles in a single layer on the bottom of the stoneware. Spread half of pumpkin mixture over noodles. Top with 3 noodles. Spread half of ricotta mixture over noodles. Sprinkle with half of mozzarella. Repeat same layering of noodles, pumpkin, noodles, ricotta, and then mozzarella.
3. Cover; cook on High for 2 to 2 hours and 30 minutes or on Low for 3 hours and 30 minutes to 4 hours, or until pasta is just cooked through.
3. Preheat oven to 450°F. Turn off casserole slow cooker and remove the stoneware from the base. Uncover; bake 10 minutes or until top is golden brown. Let stand 10 minutes before serving.