Pumpkin Lasagna

  • PrepTime: 35 Mins
  • CookTime: 40 Mins
  • TotalTime: 1 Hrs 15 Mins

Ingredient

  1. 1 tablespoon minced fresh sage, divided
  2. 2 teaspoons salt, divided
  3. 1 teaspoon ground black pepper, divided
  4. ½ teaspoon ground nutmeg
  5. ½ teaspoon ground cloves
  6. 2 tablespoons olive oil
  7. 1 ½ pounds sliced baby bella mushrooms
  8. 1 large onion, diced
  9. 2 cloves garlic, minced
  10. 3 cups pumpkin puree, divided
  11. 1 ½ cups heavy whipping cream, divided
  12. 1 ½ cups grated Parmesan cheese
  13. cooking spray
  14. 12 lasagna noodles
  15. 1 cup ricotta cheese
  16. 1 cup shredded mozzarella cheese
  17. 1 dash ground nutmeg
  18. 1 dash ground cloves
  19. 2 tablespoons butter, cut in small pieces

Instruction

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
  3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
  4. Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
  5. Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
  6. Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
  7. Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.
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