Fall Dinners You'll Want To Make All Season Long

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Cheesy Pumpkin Lasagna

At first, pumpkin lasagna might not seem as sexy as, say, spinach artichoke lasagna, but don't be fooled: With layers of melty fontina and mozzarella and notes of sage and nutmeg, you will devour this.

YIELDS:8 serving(s)
PREP TIME:20 mins
TOTAL TIME:1 hr 40 mins

1/2 c. (1 stick) butter
4 cloves garlic
1 onion, chopped
1 tsp. cider vinegar
1 tsp. dried sage
3 (15-oz.) cans pumpkin purée
2 tbsp. maple syrup
1 tsp. freshly grated nutmeg
Kosher salt
Freshly ground black pepper
1 (15-oz.) container ricotta cheese
3 c. shredded mozzarella, divided
3 c. shredded Fontina, divided
1 egg, beaten
Cooking spray, for baking dish
1 box no-boil lasagna noodles

Step 1Preheat oven to 375°. In a saucepan over medium heat, melt butter. Add garlic and onion and cook until fragrant and soft, about 5 minutes. Deglaze pan with vinegar and cook until mostly evaporated, about 4 minutes. Stir in sage.
Step 2Add pumpkin, maple syrup, and nutmeg and season with salt and pepper. Heat until warmed through, about 5 minutes. 
Step 3In a medium bowl, stir together ricotta, 2 cups mozzarella, 2 cups Fontina, and egg until combined.
Step 4Grease a 9"-x-13" baking dish (or similarly sized dish) with cooking spray. Smear a thin layer of pumpkin mixture on bottom of baking dish and cover mixture with noodles. Add a third of pumpkin mixture, followed by a third of cheese mixture. Repeat two more times, using all pumpkin and cheese. Top with a layer of noodles, then sprinkle with remaining 1 cup mozzarella and 1 cup Fontina.
Step 5Bake lasagna, covered, 35 minutes. Uncover, heat oven to 400°, and cook until cheese on top has melted, about 15 minutes more. 
Step 6Let rest for 5 minutes, then slice and serve.