Pumpkin Recipe Alert!!!!

It is the time of year for pumpkin everything! So this recipe is something yumm.y but not a sweat treat. Too often pumpkin is just added to a bread, muffin or cookie, sparkly coffee drink and you all know, as part of my tribe, that we need to limit those treats to preserve our immune system. So I have to be honest, when I first saw this recipe I was like, um… skip! But my good friend, (Thanks W!), told me you have to try it, so I did and OMG! Please hold all judgment until you have a bite in your mouth. We, as a family LOVE this recipe! This recipe comes to you from the Eating Purely Cookbook, so without further adu…

Pumpkin Lentil Lasagna

Ingredients

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

Lasagna

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

Directions

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.

Order the cookbook here: Eating Purely