Beauty Tips, Recipes

(Recipe) Pumpkin Lasagna

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(Recipe) Cheesy Pumpkin Lasagna

Serves 8 portions
Preparation time: 20 minutes
Cooking Time: 1 hour and 30 minutes

You might think pumpkin lasagna can’t compete with its spinach and artichoke counterpart, but think again! This dish is a flavor explosion, featuring a blend of gooey fontina and mozzarella cheeses, along with the comforting notes of sage and nutmeg. It’s a must-try that will have you coming back for seconds.

Recipe from Delish.com

Ingredients

1/2 cup unsalted butter (one stick)
1 onion, diced
4 garlic cloves, minced
1 teaspoon apple cider vinegar
1 teaspoon dried sage
3 cans (15 oz. each) of pumpkin puree
2 tablespoons pure maple syrup
1 teaspoon freshly grated nutmeg
Kosher salt to taste
Freshly ground black pepper to taste
1 large egg, whisked
1 container (15 oz.) ricotta cheese
3 cups shredded Fontina cheese, divided
3 cups shredded mozzarella cheese, divided
Cooking spray
1 pound no-boil lasagna noodles

Instructions

Preheat the Oven: Set your oven to 375°F.
Prepare the Pumpkin Mixture: In a large saucepan over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until they become aromatic and soft, roughly 7 minutes. Stir in the apple cider vinegar and cook until it mostly evaporates, about 4 minutes. Add the dried sage, pumpkin puree, maple syrup, and freshly grated nutmeg. Season with salt and pepper. Stir and cook until the mixture is heated through, approximately 5 minutes.
Prepare the Cheese Mixture: In a medium-sized bowl, combine the whisked egg, ricotta cheese, 2 cups of Fontina, and 2 cups of mozzarella.
Assemble the Lasagna: Coat a 13×9-inch baking dish with cooking spray. Spread a thin layer of the pumpkin mixture at the bottom. Place a layer of lasagna noodles over it, covering with a third of the cheese mixture. Add another layer of the pumpkin mixture, followed by more noodles and another layer of cheese. Repeat this process one more time. Finish by topping with the remaining pumpkin mixture and a final layer of noodles. Sprinkle the remaining 1 cup of Fontina and 1 cup of mozzarella on top.
Bake: Cover the baking dish with foil and bake for 35 minutes. Then, remove the foil, increase the oven temperature to 400°F, and continue baking until the cheese on top melts, about 20 more minutes. Allow the lasagna to rest for 5 minutes before serving.

Enjoy your cheesy pumpkin lasagna!