11/01/2024
When it comes to pumpkin lasagna, you HAVE to have it layered with all that cheesy goodness. It's the best comfort food to celebrate fall flavors! Check out the full recipe by Slice of Jess!
RICOTTA MIX:
12 oz. Ricotta Cheese
1 Egg
½ Grated Parmesan Cheese
2 tsp. Italian Seasoning
¼ tsp. Salt
¼ tsp. Pepper
CHEESES:
8 oz. Sliced Provolone
16 oz. Low Moisture Mozzarella, grated
PUMPKIN BÉCHAMEL:
4 tbsp. Butter
4 tbsp. Flour
4 cups Whole Milk
15 oz. Pumpkin Puree
¼ tsp. Nutmeg
½ tsp. Salt + ½ tsp. Black Pepper
LASAGNA FILLING:
24 oz. Italian Sausage
1 Yellow Onion, chopped
2 Garlic Cloves, minced
16 oz. No Boil Lasagna Noodles
GARNISH:
Parmesan
Italian Parsley
Red Pepper Flakes, optional
Mix together all ingredients for the Ricotta layer. Place in the refrigerator until you’re ready to assemble.
Grate the mozzarella and set aside in the refrigerator.
Melt the butter in a stockpot over medium-high heat. Once melted, whisk-in the flour and continue to whisk for about 2 minutes. Then, whisk in the milk and continue to whisk until combined… about 2 minutes. Next, whisk-in the pumpkin puree, nutmeg, salt, pepper, and turn off the heat.
Add the sausage to a large skillet over medium-high heat. Break apart and sauté until starting to brown.
Add the yellow onion, garlic, and continue to sauté until softened. About 5 more minutes.
Spread 1 cup of the pumpkin béchamel sauce in a 9x13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, ½ the sausage, about 1 cup of cheese (I like to alternate layers with the provolone and mozzarella), and then 1 cup pumpkin béchamel sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining pumpkin béchamel, and remaining cheeses.
Cover with foil that's been sprayed on the interior side with cooking spray, then bake for 45 minutes in a preheated 350F oven.
Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.
Allow the lasagna to rest for at least 10 - 15 minutes before cutting and serving. Garnish each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.