Pumpkin Lasagna
Indulge in the cozy, autumnal flavors of this creamy Pumpkin Lasagna, a unique twist on a classic comfort food. Layers of tender lasagna noodles, velvety pumpkin puree infused with warm spices, and a rich ricotta-spinach filling create a dish that's as hearty as it is luxurious. Melted mozzarella and Parmesan cheese form a golden, bubbly topping, making every bite irresistibly cheesy. Perfect for fall gatherings or a comforting weeknight dinner, this dish combines wholesome ingredients like fresh spinach, garlic, and sage for a satisfying yet sophisticated flavor profile. Ready in under two hours, this savory-sweet lasagna is a crowd-pleaser and an excellent way to celebrate the season.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 cups pumpkin puree
- 1.5 cups ricotta cheese
- 0.75 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- 0.5 cup heavy cream
- 4 cups fresh spinach
- 1 medium onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, egg, 0.5 cups of Parmesan, nutmeg, sage, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until smooth.
In another bowl, mix together the pumpkin puree and heavy cream. Season with a pinch of salt and pepper.
Spread 0.5 cup of the pumpkin mixture evenly over the bottom of the prepared baking dish.
Layer 3-4 lasagna noodles over the pumpkin mixture. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach mixture, and then 1/3 of the remaining pumpkin mixture. Sprinkle 1/3 of the mozzarella cheese over the top.
Repeat the layers two more times, finishing with a layer of mozzarella cheese on top.
Sprinkle the remaining 0.25 cup of Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Uncover and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
5194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 583.7 g | 212% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 36.8 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3514 mg | 270% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
