Description
This Pumpkin Lasagna with Ricotta and Spinach is a delightful autumn dish that balances creamy, savory flavors with a touch of sweetness, making it an ideal comfort food for family gatherings.
Ingredients
Scale
- 9 uncooked lasagna noodles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion or 2 shallots, finely diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 (15-ounce) cans pumpkin puree
- 1 cup milk (or mix of milk and heavy cream)
- 8 ounces fresh spinach, roughly chopped
- 2 cups ricotta cheese
- 1 1/2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F and cook lasagna noodles in boiling salted water with olive oil for about 10 minutes.
- Sauté garlic and onion in olive oil until fragrant. Add thyme, sage, cinnamon, nutmeg, salt, and pepper, and stir in pumpkin puree and milk.
- Cook spinach until wilted, seasoning lightly with salt and pepper, then set aside.
- Mix ricotta, mozzarella, Parmesan, egg, parsley, and sautéed spinach in a bowl.
- Layer noodles, cheese mixture, and pumpkin sauce in a greased baking dish, repeating layers and finishing with sauce and sprinkled cheese on top.
- Bake covered for 40 minutes, then uncover and bake for an additional 20 minutes until golden. Let cool for 10 minutes before slicing.
Notes
Allow ample cooling time after baking for clean cuts.
For added flavor, consider including roasted vegetables in the layers.
You can prepare this dish a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg