Gluten Free Pumpkin Lasagna

Gluten Free Pumpkin Lasagna is a fall favorite!  It brings all the fall flavors of pumpkin and spice with delicious creamy ricotta cheese in one dish!  Yummy!

Happy Veteran’s day!  I am very thankful for the men and women who have served!  This year we had the privilege of visiting Pearl Harbor.  It was a very humbling experience.  We watched the movie first and after seeing the area first hand I could not imagine what it was like on that December day!   So once again Thank you!

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Today I made Pumpkin Lasagna.   It is so yummy!  It is easy to throw together and cook when you need it.  I premade mine in the morning and cooked it in the evening for supper.  I hope you enjoy it as much as we do!

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HERE’S WHAT YOU NEED AND HOW TO MAKE GLUTEN FREE PUMPKIN LASAGNA:

1 box of Gluten Free Lasagna noodles.

3 jars of Pumpkin Pasta Sauce.

1 large bag of shredded mozzarella.

1 large container of Ricotta Cheese.

2 Chicken Breasts Chopped.  (you can omit this if you want a vegetarian option.  I used a rotisserie chicken :))

1.  Pour a small amount of sauce on the bottom of your deep dish pan.

2.  Layer the noodles in the bottom of the pan.

3.  Top with Ricotta, Chicken, Sauce and Cheese.

4. Repeat noodle layer.

5. Repeat the Filling layer.

6.  Repeat the noodle layer.

7. Repeat the Sauce layer and top with cheese.  I also added about a cup of water over the top since I didn’t pre-cook my noodles.

Bake in a 375-degree oven for 45 min- 1 hour.  I served this with a fall salad and some red wine:)

Enjoy!

 IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Healthier Mac N Cheese

Gluten Free Seared Scallops over Arugula

HERE’S THE RECIPE:

Gluten Free Pumpkin Lasagna

Recipe by Goodness Gracious Gluten FreeCourse: DinnerDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

50

minutes

Ingredients

• 1 Box Gluten Free Lasagna Noodles
  3 Jars of Pumpkin Pasta Sauce
  1 Large bag of shredded mozzarella cheese 16 oz
  1 Large container of ricotta cheese
  2 Chicken breasts chopped- I used rotisserie chicken.

Directions

• 1. Pour a small amount of sauce on the bottom of your deep dish pan.
  2.  Layer the noodles in the bottom of the pan.
  3.  Top with Ricotta, Chicken, Sauce and Cheese.
  4. Repeat noodle layer.
  5. Repeat the Filling layer.
  6.  Repeat the noodle layer.
  7. Repeat the Sauce layer and top with cheese.  I also added about a cup of water over the top since I didn’t pre-cook my noodles. Bake in a 375-degree oven for 45 min- 1 hour.  I served this with a fall salad and some red wine:)
  Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

Michelle