Pumpkin Lasagna
Meatless Pumpkin Lasagna gets a double whammy of flavor from butternut squash and pumpkin layered between no-boil lasagna sheets, ricotta, escarole and a creamy garlic sauce seasoned with nutmeg.
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 head (½ pound) escarole, coarsely chopped
- 6 tablespoons unsalted butter, divided
- 12 fresh sage leaves, chopped
- 2 pounds butternut squash, peeled and cut into 1-inch cubes
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
- 1 tablespoon garlic puree
- ¼ teaspoon ground nutmeg
- 30 ounces (2 cans) pumpkin puree
- 3 large eggs, divided
- 2 cups part-skim ricotta cheese
- ½ cup shredded Parmesan cheese, divided
- Nonstick cooking spray
- 9-ounces (1 package) no-boil lasagna sheets
- 15 ounces shredded fontina cheese, divided
Instructions
- Preheat oven to 375 degrees.
- In a large pot, bring a few inches of water to a boil. Add the escarole and cook for 5 minutes. Drain and set aside until ready to use.
- Add 3 tablespoons of butter to the pot and heat over medium-high until melted. Add the sage and stir. Add the squash, ½ teaspoon salt and ¼ teaspoon pepper and stir to combine. Add the chicken broth and cook, stirring occasionally, for about 15 minutes or until all the broth is absorbed and the squash is tender and lightly browned. Remove pot from the heat and whisk everything together until well combined.
- In a medium saucepan, melt remaining 3 tablespoons of butter over medium heat. Whisk in the flour, milk, garlic puree, nutmeg, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook until slightly thickened, about 10 minutes. (The sauce should just coat the back of the spoon evenly without breaking up on the spoon’s surface.)
- In a medium bowl, whisk together the pumpkin and 2 eggs. In a separate medium bowl, whisk together the ricotta, ¼ cup Parmesan and the remaining egg.
- Coat a 9-by-11-inch baking dish with nonstick spray. Pour half the garlic sauce into the bottom of the dish. Add a layer of lasagna sheets, then half the pumpkin mixture. Add another layer of lasagna sheets, then spread with all the ricotta mixture, followed by all the squash mixture, all the escarole and half the fontina. Add another layer of lasagna sheets, then the remaining pumpkin mixture and a final layer of lasagna sheets. Finish with the remaining garlic sauce, then sprinkle the remaining Parmesan and fontina over the top.
- Cover lasagna with foil and bake for 45 minutes. Increase oven temperature to 400 degrees, uncover lasagna and bake for 15 more minutes. Let rest for 15 minutes before serving.
Tips & Notes
Want to use fresh pumpkin? Preheat oven to 350 degrees. Cut a small pumpkin in half and scoop out the seeds and pulp. Place on a parchment paper-lined baking sheet with the inside of the pumpkin halves facing up. Bake for 45 minutes or until fork-tender. Allow to cool about 15 minutes, then peel off the skin and puree pumpkin in a food processor.
Nutrition Information
Calories: 417|Sugar: 7g|Sodium: 594mg|Fat: 23g|Saturated fat: 13g|Carbohydrates: 32g|Fiber: 5g|Protein: 21g|Cholesterol: 138mg|
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This vegetarian meal is a plant-powered, delicious delight. It’s simple to make and worth every minute of prep.