Pumpkin Lasagna
A warm, cheesy, autumn-ready casserole that layers pumpkin puree and ricotta between tender noodles for a cozy fall comfort food twist.
Ingredients
- 9-12 lasagna noodles no-boil lasagna noodles (Barilla brand)
- 2 cups pumpkin puree (100% pure)
- 1 1/2 cups ricotta cheese (whole-milk) (BelGioioso recommended)
- 1 cup shredded mozzarella (plus extra for topping)
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 tablespoons olive oil (extra-virgin)
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups butternut squash (peeled and cubed)
- 1 teaspoon dried sage (or fresh, chopped)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley (chopped) (for garnish)
Instructions
- Preheat your oven to 375°F. Brush a 9×13-inch casserole dish with olive oil.
- Toss butternut squash cubes with olive oil, salt, and pepper. Roast until tender and golden, flipping halfway through.
- Cook onion until translucent, then add garlic, sage, and nutmeg. Cook until fragrant.
- Combine pumpkin puree, cooked onion-garlic mixture, ricotta, half the Parmesan, salt, and pepper.
- Spread pumpkin-ricotta mix on the bottom, layer with noodles, pumpkin mixture, roasted squash, and mozzarella. Repeat the layers.
- Cover with foil and bake, then remove foil and bake until cheese is bubbly and edges are golden.
- Let the lasagna sit before slicing. Garnish with parsley and black pepper before serving.
Notes
If your pumpkin puree seems watery, drain it before mixing. Let the lasagna rest before slicing for neater servings. Brush foil with oil to prevent cheese sticking.
Nutrition
Calories: 350kcal
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