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Lasagna is a family dinner staple, so why not add a healthy twist? This recipe is dairy-free, gluten-free, and uses fresh organic spices to deliver a kid-pleasing taste. Making healthy alternatives for your favorite dishes will not only satisfy your taste buds, but also make you feel fuller longer.
Blend “ricotta” ingredients together in a Vitamix or food processor, slowly pouring the oil while blending. Blend until smooth like a ricotta texture. Scrape mixture out with a spoon into a bowl. Refrigerate while making the sauce.
Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 2 minutes. Add carrot and sauté an additional 2 minutes. Add garlic, pumpkin pie spice, rosemary, basil and parsley. Add Pumpkin purée, water, almond milk, salt and pepper.
Bring to a simmer for 10 minutes. While simmering, cook lasagna noodles.
Turn oven on to 350 F. Bring a large pot of water to boil (large enough that the lasagna noodles will fit in without bending). Cook noodles for five to ten minutes (according to box directions).
When done, line a eight by four baking dish with one-fourth cup of sauce on the bottom, two layers of noodles, one-fourth cup sauce, one-fourth cup ricotta, two noodles, one-fourth cup sauce, the rest of ricotta, two more noodles on top, andcover with sauce.
Bake in oven uncovered for 20 minutes or until hot.