1 1/2cupsalmond milkor half almond milk half heavy cream
2teaspoonsdried rubbed sage
1/2teaspoonground black pepper
15ounceswhole milk Ricotta cheese
1cupparmesan cheeseshredded or grated
Prepare the Meatza:
Beat the eggs with the parmesan cheese and all seasonings. Add the ground beef and mix until well combined.
Spread mixture out onto a jelly roll pan. Bake for about 15-20 minutes in a 450°F oven.
Drain off any grease after removing from the oven. Slice into rectangular pieces to fit into lasagna pan.
Heat olive oil in a large pot over medium high heat. Add spinach and stir until spinach is wilted. Remove from heat.
Combine pumpkin, almond milk, sage, salt, pepper and nutmeg in bowl.
Spread ½ cup pumpkin sauce onto bottom of 9×13 baking pan. Top with half of the cut up meatza.
Spread ½ of the remaining pumpkin sauce on top of the meatza layer then cover with spinach. Top with half of the ricotta, half of the mozzarella, and half of the parmesan cheeses. Repeat layers. Cover with foil.
Bake at 375 °F for 30 minutes.
Remove foil and bake uncovered for an additional 10 minutes or until cheese is melted and browned.
Baking the meat into thin meatloaf pieces is what holds the lasagna together. The meat should be pressed into a rimmed baking sheet to be as thin as possible.To prevent over browning the cheese, cover the casserole pan with foil while baking. Then remove the foil during the last ten minutes of baking to brown the cheese.