Pumpkin Lasagna
You might be thinking:pumpkin + lasagna? Before you brush this fall dinner aside, hear us out. Pumpkin works perfectly in many savory recipes (our pumpkin carbonara is one of our favorite examples), and in this lasagna, it adds the ideal sweet touch to this cheesy, comfort food dream. We amp up our creamy pumpkin mixture with maple syrup and fresh nutmeg, resulting in the perfect sweet-savory dinner, whether we're looking for a cozy weeknight main or the star of our non-traditional Thanksgiving dinner. Ingredients 1/2 c.(1 stick) unsalted butter 1onion, chopped 4cloves garlic, finely chopped 1 tsp.cider vinegar 1 tsp.dried...
You might be thinking:pumpkin + lasagna? Before you brush this fall dinner aside, hear us out. Pumpkin works perfectly in many savory recipes (our pumpkin carbonara is one of our favorite examples), and in this lasagna, it adds the ideal sweet touch to this cheesy, comfort food dream. We amp up our creamy pumpkin mixture with maple syrup and fresh nutmeg, resulting in the perfect sweet-savory dinner, whether we’re looking for a cozy weeknight main or the star of our non-traditional Thanksgiving dinner.
Ingredients
- 1/2 c.(1 stick) unsalted butter
- 1onion, chopped
- 4cloves 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
- Freshly ground black pepper
- 1large egg, beaten to blend
- 1(15-oz.) container ricotta cheese
- 3 c.shredded Fontina, divided
- 3 c.shredded mozzarella, divided
- Cooking spray
- 1 lb.no-boil lasagna noodles
Directions
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- Step 1Preheat oven to 375°. In a large saucepan over medium heat, melt butter. Add onion and garlic and cook, stirring occasionally, until fragrant and softened, about 7 minutes. Add vinegar and cook, stirring, until mostly evaporated, about 4 minutes. Stir in sage. Add pumpkin, syrup, and nutmeg; season with salt and pepper. Cook, stirring, until warmed through, about 5 minutes.
- Step 2In a medium bowl, stir egg, ricotta, 2 cups Fontina, and 2 cups mozzarella until combined.
- Step 3Grease a 13″ x 9″ baking dish with cooking spray. Smear a thin layer of pumpkin mixture on bottom of prepared dish. Cover with about one-quarter of noodles. Top with one-third of cheese mixture. Spread one-third of remaining pumpkin mixture over cheese mixture, followed by a layer of noodles and another layer of cheese. Repeat one more time, then finish with remaining pumpkin mixture and a layer of noodles. Sprinkle noodles with remaining 1 cup Fontina and 1 cup mozzarella.
- Step 4Cover dish with foil and bake lasagna 35 minutes. Uncover, increase oven temperature to 400°. Uncover dish and continue to bake until cheese on top is melted, about 20 minutes more. Let rest 5 minutes to set.
James Anderson
Jessica Williams
Michael Johnson
