Description
Creamy layers, cozy pumpkin flavor, and plenty of melted cheese make this Pumpkin Lasagna the ultimate fall comfort food. It is a delicious twist on classic lasagna that everyone will want seconds of.
Ingredients
Scale
- 12 oz. (340 g) lasagna noodles
- 15 oz. (425 g) pumpkin puree
- 2 cups (480 ml) marinara sauce
- 1 cup (240 ml) heavy cream
- 15 oz. (425 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. (30 ml) olive oil
- 2 tbsp. chopped fresh parsley
Instructions
- Cook lasagna noodles according to package directions until al dente. Drain and keep them flat so they do not stick.
- Heat olive oil and sauté minced garlic until fragrant.
- Stir in pumpkin puree, marinara sauce, heavy cream, Italian seasoning, nutmeg, salt, and pepper. Simmer for 5 to 7 minutes.
- Mix ricotta, egg, 1 cup mozzarella, and Parmesan in a bowl.
- Preheat oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish.
- Spread pumpkin sauce in the bottom of the dish, then layer noodles, ricotta mixture, pumpkin sauce, and mozzarella.
- Repeat the layers and finish with pumpkin sauce, remaining mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 15 to 20 minutes until bubbly and golden.
- Rest for 10 to 15 minutes, garnish with fresh parsley, slice, and serve warm.
- Prep Time: 15
- Category: Baking
- Cuisine: American