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Description
This pumpkin lasagna recipe offers a delightful twist on a classic comfort food. It combines the savory flavors of traditional lasagna with the subtle sweetness of pumpkin, creating a dish perfect for fall.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- In a bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles, half of the pumpkin mixture, half of the mozzarella cheese, and half of the remaining marinara sauce.
- Repeat layers.
- Top with remaining 3 lasagna noodles, remaining marinara sauce, and remaining mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a vegetarian option, ensure your marinara sauce does not contain meat products.
- You can substitute other cheeses, such as provolone or fontina, for the mozzarella.
- Add spinach or other greens to the pumpkin mixture for added nutrients.
- For a gluten-free version, use gluten-free lasagna noodles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg