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Pumpkin and Sage Lasagna

Pumpkin and Sage Lasagna
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This lasagna combines the sweetness of pumpkin with the earthy flavor of sage, layered with pasta and a creamy white sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable broth
  • 1/4 cup fresh sage leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in pumpkin puree, vegetable broth, sage, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat.
  3. Cook lasagna noodles according to package directions. Drain and set aside.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in nutmeg.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Spread 1/2 cup of the white sauce in the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
  8. Spread half of the pumpkin mixture over the noodles. Top with half of the ricotta mixture. Sprinkle with 1/2 cup mozzarella cheese.
  9. Repeat layers: 3 noodles, remaining pumpkin mixture, remaining ricotta mixture, 1/2 cup mozzarella cheese.
  10. Top with remaining 3 noodles, remaining white sauce, and remaining 1 cup mozzarella cheese.
  11. Bake for 30 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, roast the pumpkin before pureeing.
  • You can use fresh pasta sheets for a softer texture.
  • Add a pinch of red pepper flakes to the pumpkin mixture for a touch of heat.

Nutrition

Find it online: https://kitchenvan.com/pumpkin-and-sage-lasagna/