Pumpkin Lasagna with Chicken
PREHEAT oven to 375°.
BOIL the lasagna noodles in a large pot of boiling salted water until the noodles are al dente or slightly crunchy (about 12 minutes).
ADD the cream, pumpkin, and nutmeg to a large pot and cook on medium high heat until it becomes thick like Alfredo sauce (about 20 minutes). Season with salt and pepper.
LAYER into a Reynolds Kitchens® Lasagna Pan as follows: Pour a small amount of the pumpkin cream to coat the entire bottom of the pan. Next, evenly spread the lasagna noodles on top of the cream. Spread a thin layer of ricotta cheese on top of the noodles followed up by evenly spreading ½ cups of chopped chicken, 1 cup of spinach leaves, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, a small amount of pumpkin cream, salt and pepper.
REPEAT the process 3 more times by finishing with a layer of noodles, pumpkin cream, mozzarella cheese, and Parmesan cheese.
BAKE in the oven on 375° for 25 minutes, or until cheese is golden brown.
GARNISH with chopped sage.