Pumpkin Lasagna
Description
This savory pumpkin lasagna is a celebration of Fall. It has the perfect balance of pumpkin in a creamy, cheesy sauce and can be made with or without Italian sausage.
Ingredients
For the Pumpkin Sauce
For the Cheese Mixture
Instructions
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Instructions
Fill a large stockpot with water and set on stovetop over medium high heat. Let it come to a boil with salt in the water, then cook lasagna according to package directions. Place on parchment paper once cooked al dente.
Heat a skillet on the stovetop with approximately 2 Tbsp. of olive oil. Brown Italian sausage in it, breaking it up as it cooks. To it, add the basil, sage, minced garlic, salt, and Italian oregano. Mix well. Once fully cooked, take it off the burner and set it aside.
Place a separate, large saucepan, on the stovetop and melt the butter in it. Then add the flour and whisk to combine. Slowly add in milk and continue whisking. The milk will begin to thicken to a gravy consistency. Add in salt, pepper, and parmesan cheese. Stir, then add in can of pumpkin pureé. Continue whisking until you're left with a creamy, orange-colored pumpkin sauce, then take it off the burner and set it aside.
In a large mixing bowl, combine the ricotta cheese, the shredded mozzarella, the chopped parsley, and the egg.
Preheat the oven to 400º, then grease a large 9x13" baking dish and begin assembling lasagna. Start by spooning a little pumpkin sauce on the bottom of the pan, followed by a layer of lasagna noodles. Spread ricotta cheese mixture on top of noodles. Sprinkle a little cooked Italian sausage on top, then top with pumpkin sauce. Add another layer of lasagna noodles and repeat the process until you run out of ingredients. Finally, top with shredded mozzarella cheese and bake for 30 minutes. When pumpkin lasagna comes out of the oven, let it rest for 20 minutes so that it sets and doesn't run when you cut into it. Enjoy!