Ingredients:
1 (15-ounce) container ricotta cheese
½ cup finely grated Pecorino cheese
3 cloves garlic, finely chopped
1 large egg
Salt
¼ teaspoon black pepper
1 (14-ounce) can puréed pumpkin
¼ teaspoon pumpkin pie spice
2 teaspoons olive oil
12 uncooked regular lasagna noodles
1 pound mozzarella, coarsely grated
Directions:
1. Mix ricotta, Pecorino, garlic, egg, 1 teaspoon of salt, and black pepper in a medium bowl. Mix pumpkin, pumpkin pie spice, and 1/8 teaspoon of salt in another medium bowl.
2. Brush bottom and sides of the removable stoneware of the Casserole Crock™ with oil. Arrange 3 lasagna noodles in a single layer on the bottom of the stoneware. Spread half of pumpkin mixture over noodles. Top with 3 noodles. Spread half of ricotta mixture over noodles. Sprinkle with half of mozzarella. Repeat same layering of noodles, pumpkin, noodles, ricotta, and then mozzarella. Cover; cook on HIGH 2 to 2-½ hours or LOW for 3-½ to 4 hours or until pasta is just cooked through.
3. Preheat oven to 450°F. Turn off casserole slow cooker and remove the stoneware from the base. Uncover; bake 10 minutes or until top is golden brown. Let stand 10 minutes before serving.
Source: Crock-Pot
1 (15-ounce) container ricotta cheese
½ cup finely grated Pecorino cheese
3 cloves garlic, finely chopped
1 large egg
Salt
¼ teaspoon black pepper
1 (14-ounce) can puréed pumpkin
¼ teaspoon pumpkin pie spice
2 teaspoons olive oil
12 uncooked regular lasagna noodles
1 pound mozzarella, coarsely grated
Directions:
1. Mix ricotta, Pecorino, garlic, egg, 1 teaspoon of salt, and black pepper in a medium bowl. Mix pumpkin, pumpkin pie spice, and 1/8 teaspoon of salt in another medium bowl.
2. Brush bottom and sides of the removable stoneware of the Casserole Crock™ with oil. Arrange 3 lasagna noodles in a single layer on the bottom of the stoneware. Spread half of pumpkin mixture over noodles. Top with 3 noodles. Spread half of ricotta mixture over noodles. Sprinkle with half of mozzarella. Repeat same layering of noodles, pumpkin, noodles, ricotta, and then mozzarella. Cover; cook on HIGH 2 to 2-½ hours or LOW for 3-½ to 4 hours or until pasta is just cooked through.
3. Preheat oven to 450°F. Turn off casserole slow cooker and remove the stoneware from the base. Uncover; bake 10 minutes or until top is golden brown. Let stand 10 minutes before serving.
Source: Crock-Pot