Creamy Pumpkin Lasagna Recipe
This Pumpkin Lasagna offers a delicious twist on traditional lasagna by incorporating creamy pumpkin purée and aromatic sage for a cozy, fall-inspired meal. Layers of tender lasagna noodles, ricotta, mozzarella, and flavorful pumpkin come together and bake until perfectly bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Lasagna Ingredients
- 12 lasagna noodles
- 2 cups pumpkin purée
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 teaspoons fresh sage, finely chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for greasing the baking dish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when your lasagna is assembled.
- Prepare noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat to prevent sticking.
- Mix pumpkin and ricotta: In a bowl, combine the pumpkin purée, ricotta cheese, chopped sage, salt, and pepper. Mix well to create a smooth, flavorful filling.
- Layer the lasagna: Lightly grease a baking dish with olive oil if desired. Spread a thin layer of the pumpkin-ricotta mixture on the bottom. Place a layer of noodles over it, then add more pumpkin mixture, and sprinkle some mozzarella. Repeat the layering process until ingredients are used up, finishing with a top layer of mozzarella.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest and serve: Let the lasagna rest for about 10 minutes before slicing to allow it to set for cleaner serving and better flavor melding.
Notes
- Use fresh sage for the best flavor, but dried sage can be substituted if needed (use about 1 teaspoon dried).
- To make this dish gluten-free, use gluten-free lasagna noodles.
- For extra flavor, sprinkle some grated Parmesan cheese on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a richer filling, add an egg to the pumpkin-ricotta mixture to help bind it.
Keywords: Pumpkin lasagna, fall recipe, vegetarian lasagna, pumpkin purée, sage, baked pasta
Find it online: https://recipeswithria.com/creamy-pumpkin-lasagna-recipe/
