Description
This Pumpkin Lasagna is a unique twist on the classic Italian dish, combining creamy pumpkin puree with savory cheeses and aromatic herbs to create a comforting, flavorful meal perfect for fall or any cozy occasion. Layers of no-boil noodles, a rich pumpkin sage sauce, ricotta, Fontina, and mozzarella cheeses are baked to bubbly perfection, making it a delightful vegetarian dinner option.
Ingredients
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For the Pumpkin 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
For the Cheese Mixture
- 1 large egg, beaten
- 1 (15-oz.) container ricotta cheese
- 3 cups shredded Fontina, divided
- 3 cups shredded mozzarella, divided
Other Ingredients
- Cooking spray
- 1 lb. no-boil lasagna noodles
Instructions
- Prepare the Pumpkin Sauce: Preheat oven to 375°F. In a large saucepan over medium heat, melt the butter. Add the chopped onion and garlic and cook, stirring occasionally, until fragrant and softened, about 7 minutes. Add the cider vinegar and cook, stirring, until it mostly evaporates, about 4 minutes. Stir in the dried sage. Add the pumpkin puree, maple syrup, and freshly grated nutmeg, then season with kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the sauce 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. Stir well until all ingredients are fully blended.
- Assemble the Lasagna: Grease a 13″ x 9″ baking dish with cooking spray. Smear a thin layer of the pumpkin sauce across the bottom of the prepared dish. Arrange about one-quarter of the no-boil lasagna noodles evenly over the sauce. Spread one-third of the cheese mixture on top of the noodles, then spread one-third of the remaining pumpkin sauce over the cheese. Repeat by layering noodles, cheese mixture, and pumpkin sauce one more time. Finish with a final layer of noodles topped with the remaining pumpkin sauce. Sprinkle the top evenly with the remaining 1 cup Fontina and 1 cup mozzarella cheeses.
- Bake the Lasagna: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes. Then remove the foil and increase the oven temperature to 400°F. Continue baking uncovered until the cheese on top is melted and golden, about 20 more minutes. Once done, remove from the oven and let the lasagna rest for 5 minutes to set before serving.
Notes
- Use no-boil lasagna noodles to save time and avoid pre-cooking noodles.
- Freshly grated nutmeg adds a warm, fragrant flavor; pre-ground nutmeg can be substituted but use sparingly.
- For a deeper sage flavor, you can use fresh sage instead of dried, adjusting quantity accordingly.
- Letting the lasagna rest after baking helps it set and makes serving cleaner.
- This recipe is vegetarian but contains dairy and egg.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
