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  • Pumpkin and Sage Lasagna

  • Prep Time 3 min

  • Cook Time 1 hr 24 min

  • Total Time 1 hr 27 min

  • Servings 4

  • Skill Easy

Pumpkin and Sage Lasagna

The sweet, familiar flavor of pumpkin pie in a savory, vegetarian lasagna dish.

I've tested this recipe using both savory pumpkin puree and a sweeter pumpkin pie filling. Both were good, and my friends were split on which version they liked best, so go with your pallet. Are you usually a savory, or do you like a bit of sweetness?

Created by: Emily Wilson
Tags: Dairy, Gluten, Wheat, Egg, Italian, Main Dish, Cheese & Dairy, Vegetables, Noodles, Gourmet, Kid Friendly, Weeknight, Romantic, Plan Ahead, Dinner Party, Easy

Ingredients

    Produce

    • Fresh Sage
      3 Tablespoons, 4 Leaves

    Cheese & Lunchmeat

    • Mozzarella Cheese, Shredded
      1 1/2 Cups

    • Parmesan Cheese, Grated
      1/2 Cup

    • Ricotta Cheese
      1 1/4 Cups

    Dairy & Eggs

    • Butter, Unsalted
      1 Tablespoon

    • Egg Yolks, Large
      1

    • Whole Milk
      1 1/2 Cups

    Dry Goods & Packaged Goods

    • Lasagna Sheets
      6

    Spice & Baking

    • Black Pepper

    • Flour
      1 Tablespoon

    • Kosher Salt

    • Nutmeg

    • Pumpkin Puree, Canned
      1 (15 Ounces each)

Kitchen Equipment

    Kitchen Supplies

    • Aluminum Foil

    Appliances

    • 1 Broiler

    • 1 Oven

    • 2 Stove Top

    Cooking Equipment

    • 1 Baking Dish, 8"x8"

    • Can Opener

    • Chef's Knife

    • 1 Colander

    • Cutting Board

    • Measuring Cups

    • Measuring Spoons

    • 1 Mixing Bowl, Medium

    • 1 Pot, Large (4-6 QT)

    • 1 Saucepan, Medium (2-4 QT)

    • 1 Whisk

    • Wooden Spoon

Prep Steps

  1. Pick 4-6 nice looking, whole sage leaves off the stems and set aside for final garnish.
  2. Pick more sage leaves off the stems, then finely chop to measure the indicated amount.

Cook Steps

  1. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
  2. Preheat the oven to 375 degrees.
  3. Place butter in a medium saucepan over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Then whisk in the whole milk, breaking up the clumps of flour until mixture is smooth. Bring to a boil and cook until liquid is thick.
  4. Once thick, stir in mozzarella cheese, chopped sage and a pinch of ground nutmeg. Season with salt and pepper. Stir until cheese is melted and well combined. Remove from heat.
  5. Once water is boiling, add 1 tablespoon of salt and stir in the lasagna sheets. Boil for 4-5 minutes until the pasta is firm but pliable. Strain.
  6. Crack the egg and separate the yolk into a medium mixing bowl. Stir in the pumpkin puree, ricotta cheese and Parmesan cheese. Season with salt and pepper.
  7. To build the lasagna, layer some mozzarella sauce, or bechamel, on the bottom of the baking dish, then layer 2-3 sheets of lasagna on top. You may need to trim the lasagna to fit the dish. Leave a little space between the lasagna sheets and the edge of the dish since they will expand as they cook. Add a layer of pumpkin ricotta, then more of the bechamel; another layer of lasagna, ricotta, and bechamel; and one more layer of lasagna. Finish with the remaining bechamel and then the ricotta. Top with Parmesan cheese and the whole sage leaves.
  8. Cover the lasagna with aluminum foil. Place in the preheated oven and bake until pasta is tender and cheese is melted, about 25-30 minutes. After that, turn on the broiler, remove foil, and cook until the top is golden brown and bubbly, another 4-7 minutes.
  9. Once you remove the lasagna from the broiler, let it rest for 5 minutes before slicing.
  10. Slice the lasagna and transfer a portion to each dinner plate. Serve warm!