Pumpkin Lasagna
Pumpkin lasagna layers tender pumpkin slices, creamy ricotta, and al dente noodles, topped with melted mozzarella and Parmesan for a cozy, hearty dish. The baking process creates a golden, bubbly crust with a tender interior, blending sweet and savory flavors beautifully. It’s a comforting, visually appealing meal perfect for fall or anytime you crave something inventive and satisfying.
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Calories: 350kcal
Servings: 8
Equipment
- Sharp Knife
- Baking Dish
- Aluminum foil
- Cheese Grater
Ingredients
- 1 medium butternut or sugar pumpkin for slices
- 12 ounces lasagna noodles uncooked
- 1 cup ricotta cheese full-fat preferred
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil for sautéing
- 2 tablespoons fresh sage optional, chopped
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 180°C (350°F). Use a sharp knife to carefully slice the pumpkin into thin, 3mm thick slices; set aside. Cook the lasagna noodles in a large pot of boiling salted water until just al dente, then drain and rinse with cold water to stop the cooking process.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- In a bowl, mix the ricotta cheese with chopped sage, a pinch of salt, and pepper. This creamy mixture will layer beautifully with the pumpkin and noodles.
- Spread a thin layer of the sautéed onion and garlic mixture at the bottom of your baking dish. Arrange a layer of pumpkin slices over the mixture, then spread some of the ricotta mixture evenly on top. Follow with a layer of cooked noodles, and repeat these layers until all ingredients are used, ending with a pumpkin layer on top.
- Cover the assembled lasagna tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 40 minutes, until the pumpkin is tender and the flavors meld together.
- Remove the foil and sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, until the cheese is golden and bubbly.
- Once baked, let the lasagna rest for at least 10 minutes. This helps it set and makes slicing easier. Slice into squares and serve warm, enjoying the layers of tender pumpkin, cheesy goodness, and savory herbs.
Notes
For extra flavor, sprinkle some additional sage or a drizzle of olive oil before serving. This dish pairs beautifully with a simple green salad.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 800mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 250mg | Iron: 2mg