Pumpkin Lasagna

Pumpkin Lasagna

My Daughter-In-Law is a vegetarian. So when she was recovering from delivering my grandson, I wanted to make her something I knew she’d LOVE. She’s a huge fan of pumpkin, so I gave this a whirl. She said it was DELICIOUS!

Ingredients

1 lb no-boil lasagna noodles

For Pumpkin Sauce

• 1 tsp olive oil (or ½ cup unsalted butter)
• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 tsp apple cider vinegar
• 3 cans (15oz) pumpkin puree
• 1 tsp dried sage
• 1 tsp nutmeg
• 2 TBS maple syrup
• Salt and pepper to taste

For Cheese Mixture

• 1 large egg, whisked
• 1 container (15oz) part-skim ricotta cheese
• 2 cups shredded fontina cheese (I used provolone)
• 2 cups shredded mozzarella, divided

Assembly

1. Preheat oven to 375° and grease a baking dish. (I used two 8×8 and froze them each for her)
2. Prepare the pumpkin mixture by cooking the onion and garlic in oil
3. Add the apple cider vinegar, pumpkin puree, spices and maple syrup
4. Season with salt and pepper and heat through
5. Prepare the cheese mixture by combining whisked egg, ricotta and 2 cups each of the other cheeses
6. Assemble the lasagna in layers, starting with the pumpkin mixture, then noodles, followed by 1/3 of the cheese mixture.
7. Repeat these layers, ending with the remaining pumpkin mixture and a final layer of noodles
8. Top the final noodle layer with the remaining shredded cheeses
9. Cover and bake for 35 minutes
10. Remove foil, increase the oven temp to 400° and bake for another 20 minutes until bubbly
11. Let the lasagna rest for 5-10 minutes before serving