Description
This comforting Pumpkin Lasagna combines creamy pumpkin puree with a blend of ricotta, Fontina, and mozzarella cheeses layered between no-boil lasagna noodles. Enhanced with aromatic sage, nutmeg, and a touch of maple syrup, this autumn-inspired dish offers a rich, savory-sweet flavor profile perfect for cozy dinners.
Ingredients
Scale
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
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 sauce: Preheat your oven to 375°F. In a large saucepan over medium heat, melt the butter. Add the chopped onion and garlic, cooking while stirring occasionally until they become fragrant and softened, about 7 minutes. Add the cider vinegar and cook, stirring occasionally, until most of it evaporates, about 4 minutes. Stir in the dried sage. Next, add the pumpkin puree, maple syrup, and grated nutmeg. Season with kosher salt and freshly ground black pepper to taste. Continue cooking and stirring until the mixture is warmed through, approximately 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 incorporated.
- Assemble the lasagna: Grease a 13 x 9-inch baking dish with cooking spray. Start by spreading a thin layer of the pumpkin sauce on the bottom of the dish. Cover this with 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 sauce over the cheese layer. Add another layer of noodles, followed by another layer of cheese mixture. Repeat the layering once more, then finish with the remaining pumpkin sauce and a final layer of noodles. Sprinkle the top layer of noodles with the remaining 1 cup of Fontina and 1 cup of mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and bake for 35 minutes at 375°F. Then remove the foil and increase the oven temperature to 400°F. Continue baking uncovered for about 20 minutes, or until the cheese on top is melted and bubbly. Remove from the oven and let the lasagna rest for 5 minutes before serving to allow it to set properly.
Notes
- Using no-boil lasagna noodles simplifies preparation and reduces overall time.
- Adjust seasoning to taste, especially salt and pepper in the pumpkin sauce.
- Freshly grated nutmeg adds a warm, aromatic flavor; however, ground nutmeg may be used as a substitute.
- Allowing the lasagna to rest after baking helps it firm up for cleaner slices.
- Leftovers can be refrigerated for up to 3 days and reheated well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 75 mg
