Description
This Pumpkin Lasagna is a creamy, savory twist on traditional lasagna, featuring a rich pumpkin puree sauce blended with aromatic herbs, maple syrup, and a luscious three-cheese mixture. Perfectly layered with no-boil noodles and baked to bubbly, golden perfection, this dish offers a comforting and unique autumn-inspired meal that serves eight.
Ingredients
Scale
Sauce
- 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
- 1 (15-oz.) container ricotta cheese
- 3 cups shredded Fontina, divided
- 3 cups shredded mozzarella, divided
Others
- Cooking spray
- 1 lb. no-boil lasagna noodles
Instructions
- Prepare the Pumpkin Sauce: 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 for about 7 minutes until fragrant and softened. Stir in the cider vinegar and continue to cook until mostly evaporated, approximately 4 minutes. Add the dried sage, then stir in the pumpkin puree, maple syrup, and freshly grated nutmeg. Season with kosher salt and freshly ground black pepper to taste. Cook the mixture, stirring frequently, until heated 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. Stir thoroughly until well blended.
- Assemble the Lasagna: Grease a 13″ x 9″ baking dish with cooking spray. Spread a thin layer of the pumpkin sauce on the bottom of the dish. Arrange about one-quarter of the no-boil lasagna noodles over the sauce. Spoon one-third of the cheese mixture on top of the noodles. Spread one-third of the remaining pumpkin sauce over the cheese layer. Add another layer of noodles followed by another third of the cheese mixture. Repeat layering one more time, then finish with the remaining pumpkin sauce and a final layer of noodles. Sprinkle the top with the remaining 1 cup of Fontina and 1 cup of mozzarella.
- Bake the Lasagna: Cover the dish tightly with foil and bake in the preheated oven for 35 minutes. Then, remove the foil, increase the oven temperature to 400°F, and bake uncovered for an additional 20 minutes, or until the cheese topping is melted and bubbly. Remove from the oven and let the lasagna rest for 5 minutes before serving to allow it to set.
Notes
- Using no-boil lasagna noodles saves time and allows the noodles to absorb the pumpkin sauce as it bakes, ensuring a moist lasagna.
- Make sure to evenly layer the pumpkin sauce and cheese to achieve balanced flavors in every bite.
- Letting the lasagna rest after baking helps it firm up for cleaner slices.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the pumpkin sauce.
- This dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 450
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
