It must be fall, because I am putting pumpkin in everything!! Bread, smoothies, pies, naan, and now lasagna.
To keep this simple, it's a creamy delicious, slightly sweet (but still savory) remake of a favorite comfort food.
I followed this Pumpkin Lasagna recipe. But halved everything... but should have probably made just one big pan. Here is everything for the large pan recipe:
~about 9 servings
1 pound 5 ounces (or 21 ounces) fresh mozzarella, divided
1 1/2 cups whole milk ricotta cheese
3 tablespoons unsalted butter, cut in a few pieces
3 cloves garlic, minced
2 3/4 cups pumpkin puree (or butternut squash puree)
3 tablespoons light brown sugar
1 tablespoon maple syrup (preferably grade B)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
pinch white pepper
1 (1 lb) box lasagna sheets
1. Preheat oven to 375 degrees F.
2. Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside.
3. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup, cinnamon, nutmeg, salt and pepper. Stir until it’s all warm. Remove from heat and set aside.
4. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.
5. Place 3 lasagna sheets across. Smooth a layer of ricotta/mozzarella on. Smooth a layer of pumpkin mixture on top. Repeat until you have 5 layers of pasta, cheese, pumpkin. (You will use 15 lasagna sheets in total so there may be extra sheets in the box.)
6.Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top.
7. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.
*keeps nicely in the refrigerator and can be frozen.