Pumpkin Protein Lasagna

Ingredients (serves 6–8)

• 9–12 whole wheat lasagna noodles (cooked al dente)
• 2 cups pumpkin purée (unsweetened)
• 1 cup ricotta cheese (or cottage cheese for lower fat)
• 1 scoop Unflavored Whey Protein Isolate
• 2 cups fresh spinach (chopped)
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried sage (or Italian seasoning)
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• Salt and pepper to taste

Preparation

1. Preheat Oven
   Set your oven to 375°F (190°C).
2. Prepare Pumpkin Mixture
   In a medium bowl, mix pumpkin purée, ricotta, egg, protein powder, garlic powder, sage, salt, and pepper until smooth.
3. Layer the Lasagna
   • Spread a thin layer of pumpkin mixture on the bottom of a greased baking dish.
   • Add a layer of noodles.
   • Spread more pumpkin mixture, sprinkle spinach, and add a little mozzarella.
   • Repeat layers until ingredients are used up. Finish with noodles topped with the remaining pumpkin mixture, mozzarella, and parmesan.
4. Bake
   Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly.
5. Rest & Serve
   Let it cool for 10 minutes before slicing to keep the layers intact.

This Pumpkin Protein Lasagna is a warm, comforting dish that sneaks in a protein boost without sacrificing flavor. Perfect for fall meal prep, family dinners, or a cozy weekend treat—it’s autumn comfort food with a fitness twist!