Description
A cozy autumn lasagna featuring creamy pumpkin sauce layered with rich cheeses and tender pasta.
Ingredients
- 1/2 cup unsalted butter
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried sage
- 3 cans (15 oz each) pure pumpkin puree
- 3 tablespoons pure maple syrup
- 1 teaspoon freshly grated nutmeg
- Sea salt and black pepper to taste
- 1 large egg, lightly beaten
- 1 container (15 oz) whole milk ricotta cheese
- 3 cups shredded fontina cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 1 pound no-boil lasagna noodles
- Cooking spray for greasing
Instructions
- Preheat oven to 380°F. Melt butter in large saucepan over medium heat.
- Add onion and garlic, cook 8 minutes until softened and fragrant.
- Add vinegar, cook 3-4 minutes until mostly evaporated while stirring.
- Stir in sage for 30 seconds until aromatic.
- Add pumpkin, maple syrup, and nutmeg. Season with salt and pepper. Cook 6 minutes until heated through.
- In separate bowl, mix egg with ricotta until smooth. Fold in 2 cups each fontina and mozzarella.
- Spray 13×9-inch baking dish with cooking spray. Spread thin layer of pumpkin mixture on bottom.
- Layer: noodles, one-third cheese mixture, one-third remaining pumpkin sauce. Repeat twice.
- Finish with remaining pumpkin sauce, final noodle layer, and remaining cheeses.
- Cover with foil, bake 40 minutes. Remove foil, increase to 405°F, bake 18-20 minutes until golden.
- Rest 8 minutes before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Fresh nutmeg makes a noticeable difference in flavor. Can be assembled up to 2 days ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes