Name: Pumpkin Lasagna
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 c. (1 stick) Unsalted butter -; 1 onion, chopped -; 4 cloves 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 -; 1 large 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Lasagna

1. 1/2 c. (1 stick) Unsalted butter -

2. 1 onion, chopped -

3. 4 cloves garlic, finely chopped -

4. 1 tsp. cider vinegar -

5. 1 tsp. dried sage -

6. 3 (15-oz.) cans pumpkin puree -

7. 2 tbsp. pure maple syrup -

8. 1 tsp. grated fresh nutmeg -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1 large egg, beaten to blend -

12. 1 (15-oz.) container ricotta cheese -

13. 3 c. shredded Fontina, divided -

14. 3 c. shredded mozzarella, divided -

15. Cooking spray -

16. 1 lb. no-boil lasagna noodles -

How to cook deliciously - Pumpkin Lasagna

1. Stage

Preheat 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.

2. Stage

In a medium bowl, stir egg, ricotta, 2 cups Fontina, and 2 cups mozzarella until combined.

3. Stage

Grease 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.

4. Stage

Cover 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.