Easy Pumpkin Lasagna

While pumpkins are still in season it is a great time to make this simple pumpkin lasagna. Pumpkins are naturally sweet, packed with vitamins, and give lasagna a creamy, comforting texture that little ones love. Whether you’re cooking for picky eaters or looking for a warm family meal, this seasonal dish from Simply Recipes brings the taste of fall straight to your dinner table with hearty, colorful, and full of cozy flavors!

You Will Need:

1 tablespoon extra-virgin olive oil, plus more for baking pan
1 large onion, chopped
2 tablespoons fresh minced sage or 2 teaspoons dried sage
1 (15-ounce) can 100% pumpkin purée
1 cup half and half
5 ounces finely shredded parmesan cheese (about 1 1/2 cups), divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 (15-ounce) containers ricotta cheese
2 large eggs
9 oven-ready lasagna noodles (such as Barilla)
8 ounces finely shredded Asiago cheese (about 2 cups), divided

What to Do:

1. Preheat the oven to 400°F. Arrange the oven racks in the upper-middle and lower-middle positions.

2. Lightly oil a 9×13-inch baking pan or dish and set aside.

3. In a large sauté pan set over medium-high heat, heat the olive oil. Add the onions and stir until they start to sizzle, then reduce the heat to medium-low. Cook, stirring occasionally, until the onions are soft and lightly golden, about 10 minutes.

4. Add the sage and stir until fragrant, about 1 minute.

5. Make the pumpkin sauce. Raise the heat to medium. Add the pumpkin to the onion mixture and stir to mix well, then whisk in the half and half. Stir in 3/4 cup of the parmesan, the salt, and the pepper and bring to a simmer. Remove the pan from the heat.

6. In a large bowl, mix the ricotta and eggs until smooth.

7. Spread 1 cup of the pumpkin sauce into the bottom of the prepared baking pan. Place 3 noodles across the pan; there will be space between them but that’s okay. Dollop half of the ricotta mixture (about 2 cups) over the noodles and spread gently to make an even layer. Sprinkle with 3/4 cup of the Asiago cheese.

8. Repeat to form another layer with 1 cup pumpkin sauce, 3 noodles, and the remaining ricotta mixture. Cover with the remaining 3 noodles, then spread evenly with the remaining pumpkin sauce and sprinkle with the remaining parmesan and Asiago.

9. Cover the pan with foil and bake for 30 minutes on the lower-middle rack.

10. Uncover and move the lasagna to the upper-middle rack. Bake until the cheese is golden, about 15 minutes.

11. Let the lasagna stand for at least 10 minutes before cutting into squares and serving.

12. Leftovers can be stored in the dish, covered, or in an airtight container in the refrigerator for up to 4 days.

References:

Recipe from Simply Recipes
Photo by Stephanie Felzenbeeg