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pumpkin sage white lasagna

Creamy Pumpkin Sage White Lasagna for Cozy Nights

Enjoy the comforting flavors of pumpkin sage white lasagna, a perfect dish for Thanksgiving gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bechamel Sauce
  • 4 tablespoons Salted Butter Unsalted works well too.
  • 6 leaves Sage Leaves Fresh thyme is a great substitute.
  • 2 sprigs Rosemary Sprigs Use dried rosemary in smaller amounts.
  • 2 cloves Garlic (minced) Any variety is good.
  • 1 tablespoon Fresh Oregano (chopped) Dry oregano can also work (1 tsp).
  • 1/4 cup All-Purpose Flour Gluten-free flour is a suitable alternative.
  • 2 cups Whole Milk Low-fat or plant-based for a lighter option.
  • 1/2 cup Apple Cider (or Vegetable Broth) Chicken broth works for a non-vegetarian twist.
  • 2 cups Fresh Kale (roughly chopped) Spinach can be swapped in easily.
For the Filling
  • 15 ounces Whole Milk Ricotta Cheese Cottage cheese or a vegan substitute can work.
  • 1 cup Pumpkin Puree Do not use pumpkin pie filling.
  • 1 large Egg A flax egg or applesauce works for a vegan option.
  • 1 teaspoon Cinnamon Nutmeg can also stand alone if preferred.
  • 1/4 teaspoon Nutmeg Can be left out if you don't have it.
  • 1/2 cup Fresh Parmesan Cheese (grated) Grana Padano or nutritional yeast is a great vegan alternative.
  • 1 cup Smoked Gouda (shredded) Regular gouda or mozzarella is perfect too.
For the Lasagna Assembly
  • 12 sheets No-Boil Lasagna Noodles Traditional noodles require pre-cooking.

Equipment

  • medium saucepan
  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a medium saucepan over medium heat, melt salted butter, then add sage leaves and rosemary sprigs. Cook for about 2-3 minutes until crispy and fragrant.
  3. Remove the herbs, and stir in minced garlic and oregano, cooking for another minute. Whisk in all-purpose flour until smooth, slowly pour in whole milk and apple cider, and bring to a boil.
  4. Let it thicken for 4-5 minutes before folding in the roughly chopped kale.
  5. Prepare the pumpkin filling by dabbing pumpkin puree with paper towels to remove excess moisture, then combine it with ricotta cheese, egg, cinnamon, nutmeg, grated Parmesan cheese, salt, and pepper.
  6. Layer by pouring a quarter of the bechamel into the baking dish, followed by lasagna noodles, one third of the ricotta mixture, and smoked gouda cheese.
  7. Repeat these layers two more times and finish with a top layer of noodles covered with remaining bechamel and extra gouda.
  8. Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
  9. Let it rest for 10 minutes before slicing to help the layers set up nicely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

Blot pumpkin puree before using, stick to no-boil noodles for ease, and allow the lasagna to rest after baking for better flavor and texture.

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