Measurements

• 1 package gluten
• 2 cups pumpkin puree
• 1 yellow onion
• 3 cloves garlic
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/2 teaspoon nutmeg
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the pumpkin puree, nutmeg, sage, thyme, salt, and pepper to the skillet.
• Stir well and cook for about 5 minutes until the mixture is heated through.
• In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.
• Mix well.
• In a baking dish, spread a thin layer of the pumpkin mixture on the bottom.
• Place a layer of lasagna noodles on top.
• Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of the pumpkin mixture.
• Repeat the layers until all ingredients are used, ending with a layer of pumpkin mixture on top.
• Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.