Pumpkin Lasagna & Rosemary "Ricotta"

pumpkin rosemary ricotta
Pumpkin Rosemary Ricotta


Serving Size: 2-4 People


Ricotta Rosemary

    • 1-cup macadamia nuts- soaked for an hour
    • ½ lemon juiced
    • 1 tsp. organic sea salt
    • 1 tbsp. fresh chopped rosemary
    • 2 tbsp. pure organic pumpkin puree
    • 1 tbsp. cold pressed olive oil

Pumpkin Sauce

  • 1 tbsp. organic cold pressed olive oil
  • 1 white onion, diced
  • 1-cup shredded organic carrot
  • 2 garlic clove, minced
  • 1 tbsp. organic rosemary, chopped
  • ¼- cup organic parsley, chopped
  • ½-cup organic basil, slivered
  • 2 cups pure organic pumpkin puree
  • 1-cup filtered water
    ¼ cup organic unsweetened almond milk
    1 tsp. organic sea salt
    ½ tsp. black pepper


  • 1 box of gluten-free (brown rice or quinoa) lasagna noodles (about 6 whole lasagna noodles needed)


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.

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). 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, rosemary, basil, and parsley. Add Pumpkin puree, water, almond milk, salt and pepper. Bring to a simmer for 10 minutes.

While simmering, cook lasagna noodles for 5-10 minutes (According to box directions).

When done, line a 8” x 4” baking dish with ¼ cup of sauce on the bottom, 2 layers of noodles, ¼ cup sauce, ¼ cup ricotta, 2 noodles, ¼ cup sauce, the rest of ricotta, 2 more noodles on top, cover with sauce and bake, uncovered, for 20 minutes or until hot.

Pumpkin Lasagna & Rosemary “Ricotta” Bon Appétit!