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Dairy Free Pumpkin Lasagna

Eat, Food · September 27, 2017 · 1 Comment

Last weekend was lazy central for Dane and I. We spent a lot of time hanging around at home, watching football, playing with the dogs and relaxing…it was AWESOME. Before the weekend started, I knew I wanted to attempt dairy free pumpkin lasagna. I made pumpkin lasagna last fall, but defaulted to using dairy, because I wasn’t really confident in dairy free replacements yet. This year, I felt more prepared to heading into the weekend, I gathered what I thought I would need and set it aside. After a huge Penn State win against Iowa (did anyone else lose years off their life watching that?!), I got to work prepping the ingredients and popped this lasagna in the oven. Dairy free recipes like this used to be really intimidating to me, but now I realize that thanks to everything else you mix in, you cannot even tell it’s dairy free. You guys, it rocked! I had a loose idea of what I wanted to put into it, but winged it a little bit and WOW! That’s all I can say. I shared the ingredients and recipe briefly on Instagram stories, but after enjoying this meal for two days now, I knew it warranted its own blog post. So today I’m sharing my Dairy Free Pumpkin Lasagna!

Dairy Free Pumpkin Lasagna - Dairy Free - Gluten Free - Fall Lasagna - Dinner Recipe - Communikait by Kait Hanson

Dairy Free Pumpkin Lasagna

Dairy Free Pumpkin Lasagna - Dairy Free - Gluten Free - Fall Lasagna - Dinner Recipe - Communikait by Kait Hanson

You Will Need:

1 box lasagna noodles (my favorite gluten free lasagna noodles here)

1 can pumpkin puree

2 tubs Kite Hill ricotta (you could use regular ricotta if you don’t mind dairy! I also initially only used 1, but I definitely think 2 is best)

1/2 cup coconut milk

1 bag Daiya Mozz Shreds (again, could use regular if you want!)

2 eggs

2 tsp. sage

sprinkle salt, pepper

Dairy Free Pumpkin Lasagna - Dairy Free - Gluten Free - Fall Lasagna - Dinner Recipe - Communikait by Kait Hanson

1. Preheat oven to 375.

2. Mix together pumpkin purée, 1 tsp. Sage and coconut milk. Set aside.

3. In a separate bowl, mix ricotta, eggs, 1 tsp sage and sprinkle of salt and pepper.

4. In a 9×13 baking dish, layer pumpkin mix, noodles, ricotta. Repeat.

5. Top with Daiya shreds and cover with tinfoil.

6. Bake at 375 for 45 min., remove tinfoil covering and bake for an additional 10 minutes or until top is bubbly.

7. Remove and enjoy!

Dairy Free Pumpkin Lasagna - Dairy Free - Gluten Free - Fall Lasagna - Dinner Recipe - Communikait by Kait Hanson

Looking for more dairy free pumpkin goodness? Don’t miss my Dairy Free Pumpkin Spice Roll!

Dairy Free Pumpkin Lasagna - Pumpkin Dinner Recipes - Pumpkin Recipes For Fall - Fall Recipes - Gluten Free Fall Recipes - Dairy Free Dinner Idea - Dairy Free Lasagna - Pumpkin Dinner - Pumpkin Recipe - Communikait by Kait Hanson - #easydinner #glutenfree #pumpkinlasagna #dairyfreelasagna #easylasagna #fall

 

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Kait Hanson, author of Communikait, a travel blog & Hawaiian lifestyle blog
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I'm Kait, the creative behind Communikait, a travel blog & Hawaiian lifestyle blog packed with loads of color and designed to inspire you to live your very best life. Whether you've come for recipes, travel ideas, photos of Hawaii or to simply say hello - I'm glad you're here!

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