Ingredients
Scale
- 1 box (12 oz) lasagna noodles (oven-ready or traditional)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream or whole milk
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Optional: 1 cup cooked ground sausage or sautéed spinach
Instructions
- Preheat your oven to 375°F (190°C). If you are using traditional lasagna noodles, boil them in a large pot of salted water according to the package directions until they are al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking. If you are using oven-ready noodles, you can skip the boiling process and have them ready for assembly.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about one minute until fragrant. Whisk in the pumpkin puree, heavy cream, nutmeg, salt, and pepper. Stir constantly until the mixture is smooth and begins to simmer gently. Remove from heat and stir in half of the fresh sage. This sauce will serve as the moisture for your lasagna layers.
- In a medium mixing bowl, combine the ricotta cheese with half of the Parmesan cheese and half of the shredded mozzarella. Stir in the remaining fresh sage. This thick, cheesy mixture provides the structure for the Pumpkin Lasagna Cozy Savory Dinners Fall layers and ensures every bite is packed with flavor.
- Spread a thin layer of the pumpkin sauce on the bottom of a 9×13 inch baking dish. Place a layer of noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by another thin layer of pumpkin sauce. If you are using optional ingredients like sausage or spinach, sprinkle them in now. Repeat the layers until you use all your ingredients, ending with a layer of noodles covered in the remaining pumpkin sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and slightly browned on top. Let the lasagna rest for at least 10 minutes before slicing to allow the layers to set.
- Cook Time: 75 minutes