Related Recipes
- 1
- 2
| 12 oz. Ricotta Cheese | |
| 1 Egg | |
| Grated Parmesan Cheese | |
| 2 tsp. Italian Seasoning | |
| 8 oz. Sliced Provolone | |
| 16 oz. Low Moisture Mozzarella, grated | |
| 4 tbsp. Butter | |
| 4 tbsp. Flour | |
| 4 cups Whole Milk | |
| 15 oz. Pumpkin Puree | |
| ¼ tsp. Nutmeg | |
| 24 oz. Italian Sausage | |
| 1 Yellow Onion, chopped | |
| 2 Garlic Cloves, minced | |
| 16 oz. No Boil Lasagna Noodles | |
| Italian Parsley | |
| Red Pepper Flakes, optional | |
| Salt | |
| Pepper |
This creamy, cheesy pumpkin lasagna is the ultimate comfort dish to celebrate the cozy flavors of fall. Perfectly layered with ricotta, sausage, mozzarella, and a savory pumpkin béchamel, it's a crowd-pleaser for any gathering.
| 1. | Prepare the Ricotta Mixture: In a bowl, mix the ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Refrigerate until needed. |
| 2. | Grate the Cheese: Grate the mozzarella and refrigerate it until assembly. |
| 3. | Make the Pumpkin Béchamel: Melt the butter in a stockpot over medium-high heat. Whisk in the flour and cook for about 2 minutes. Gradually whisk in the milk until smooth. Stir in the pumpkin puree, nutmeg, salt, and black pepper, then turn off the heat. |
| 4. | Cook the Sausage: In a large skillet, sauté the sausage over medium-high heat until browned. Add the chopped onion and minced garlic, cooking until softened (about 5 minutes). |
| 5. | Assemble the Lasagna: Preheat the oven to 350°F and grease a 9x13 casserole dish. Spread 1 cup of the pumpkin béchamel on the bottom of the dish. |
| 6. | Lay 4 lasagna noodles, slightly overlapping. |
| 7. | Add half the ricotta mixture, half the sausage, 1 cup of cheese (alternate layers with provolone and mozzarella), and 1 cup of béchamel. |
| 8. | Repeat these layers, ending with a top layer of noodles. Spread the remaining béchamel over the top and sprinkle with the remaining cheeses. |
| 9. | Bake: Cover the dish with foil, sprayed on the underside with cooking spray to prevent sticking. Bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until golden and bubbly. For extra browning, broil for 2 minutes. |
| 10. | Rest & Serve: Allow the lasagna to rest for 10-15 minutes before slicing. Garnish with grated Parmesan, chopped parsley, and optional red pepper flakes. |