Autumn is my favorite season! I love the changing colours, cool mornings, sweaters, and pumpkin spice latte’s! Pumpkin has been THE fall food in our home lately. I’ve baked pumpkin muffins, pumpkin overnight french toast, and tonight it was pumpkin lasagna. I found this little gem on foodandwine.com I’ve swapped out the butter and heavy cream for cream cheese, coconut milk, and egg whites.  I’ve reduced the sodium by half and I replaced the swiss chard for spinach (just because that’s all I had on hand).

Ingredients:
1 Tbsp extra virgin olive oil
1/2 cup chopped red onion
1 clove minced garlic
1 pkg frozen spinach or 2 cups fresh
1 tsp sea salt
1 tsp dried sage
1 tsp ground nutmeg
1 tsp fresh ground black pepper
3 cups pureed pumpkin (I used canned)
1/2 brick cream cheese-softened
2 tbsp egg white
1/4 cup parmasean cheese
3/4 cup coconut milk
1/2 cup skim milk
1/4 cup grated motzerella cheese
aprox. 1/2 pkg oven ready lasagna noodles

Method:
In frying pan heat olive oil over medium heat. Saute onions and garlic until translucent (aprox 3-4 min)
Defrost spinach and squeeze out excess water and add to pan.
Add 1/2 tsp salt, sage, black pepper, and nutmeg. Stir and remove from heat.
Preheat oven to 400F
In stand mixer add softened cream cheese, parmasean, and egg whites. Mix well.
Add pumpkin, 1/2 tsp salt, sage, black pepper, and nutmeg. Mix until smooth.
In a 9×13 glass baking dish add milk to bottom of pan and top with lasagna noodles.
Spread 1/3 of pumpkin mixture evenly over noodles.
Spread 1/2 of the spinach mixture over the pumpkin, and add another layer of noodles.
Repeat with another layer of pumpkin, spinach, and noodles.
Top with remaining pumpkin, and sprinkle with mozzarella.
Cover with tin foil and bake for 20 min.
Remove foil and bake for another 10-15 minutes, or until cheese is bubbling and golden.
Enjoy!

http://www.foodandwine.com/recipes/pumpkin-lasagne