Description
This comforting Pumpkin Lasagna is a delicious twist on a classic Italian favorite, combining creamy pumpkin puree with a blend of cheeses, sage, and warm spices. Perfect for fall or any time you want a cozy, flavorful meal, this lasagna layers no-boil noodles with a savory pumpkin mixture and rich ricotta, Fontina, and mozzarella cheeses, then bakes to bubbly perfection.
Ingredients
Units
Scale
Pumpkin Mixture
- 1/2 cup (1 stick) unsalted butter
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 tsp. cider vinegar
- 1 tsp. dried sage
- 3 (15-oz.) cans pumpkin puree
- 2 Tbsp. pure maple syrup
- 1 tsp. grated fresh nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cheese Mixture
- 1 large egg, beaten to blend
- 1 (15-oz.) container ricotta cheese
- 3 cups shredded Fontina cheese, divided
- 3 cups shredded mozzarella cheese, divided
Other
- Cooking spray
- 1 lb. no-boil lasagna noodles
Instructions
- Prepare the pumpkin mixture: Preheat the oven to 375°F. In a large saucepan over medium heat, melt the butter. Add the chopped onion and garlic, cooking and stirring occasionally until fragrant and softened, about 7 minutes. Add the cider vinegar and cook, stirring, until mostly evaporated, approximately 4 minutes. Stir in the dried sage, then mix in the pumpkin puree, maple syrup, and freshly grated nutmeg. Season with kosher salt and freshly ground black pepper to taste. Cook while stirring until the mixture is warmed through, about 5 minutes.
- Make the cheese mixture: In a medium bowl, combine the beaten egg, ricotta cheese, 2 cups of shredded Fontina, and 2 cups of shredded mozzarella until evenly mixed.
- Assemble the lasagna: Grease a 13″ x 9″ baking dish with cooking spray. Spread a thin layer of the pumpkin mixture on the bottom of the dish. Lay down about one-quarter of the no-boil lasagna noodles. Top the noodles with one-third of the cheese mixture, then spread one-third of the remaining pumpkin mixture over the cheese. Add another layer of noodles followed by another layer of cheese. Repeat this layering once more. Finish with a final layer of pumpkin mixture and noodles. Sprinkle the top with the remaining 1 cup Fontina and 1 cup mozzarella cheese.
- Bake the lasagna: Cover the dish with foil and bake in the preheated oven for 35 minutes. Then, uncover the dish, increase the oven temperature to 400°F, and continue baking uncovered for about 20 minutes more, until the cheese on top is melted and bubbly. Let the lasagna rest for 5 minutes before serving to allow it to set.
Notes
- Use no-boil lasagna noodles to save preparation time.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Allow the lasagna to rest after baking to ensure clean slices when serving.
- For a deeper sage flavor, try using fresh sage instead of dried, finely chopped.
- This dish can be made a day ahead and refrigerated, then baked before serving.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 420
- Sugar: 6g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
