Spinach, Ricotta and Pumpkin Lasagna | Salerno

Ingredients

• 1/2 tsp (2mL) ground cinnamon
• 1 lb (500g) pumpkin, peeled and seeded and cut into pieces
• 1 cup (250mL) SALERNO - Mozzarella Cheese , shredded
• 2 tbsp (30mL) olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, minced
• 10 oz (295mL) baby spinach
• 16 oz (473mL) SALERNO - Traditional Ricotta
• 1/3 cup (75mL) SALERNO - Grated 100% Parmesan Cheese
• 1 cup (250mL) mushrooms, sliced
• 1 1/2 tsp nutmeg, ground
• 1/2 lb (250g) lean ground beef
• 2 tbsp (30mL) tomato paste
• 12 lasagna noodles, cooked
• 14.5 oz (428mL) tomato puree