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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Make sure you use pure pumpkin puree for this dish, not pumpkin pie filling.
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Ingredients
- 2 tsp.
kosher salt, plus more for the noodles
- 18
lasagna noodles
- 1 Tbsp.
salted butter
- 2 Tbsp.
all-purpose flour
- 3 cups
whole milk
Black pepper, to taste
- 1 1/3 cups
grated parmesan cheese
Pinch of grated nutmeg
Pinch of cayenne pepper
- 1 1/2 cups
pure pumpkin puree
- 1
16-ounce container whole-milk ricotta cheese
- 4 cups
shredded mozzarella cheese (about 1 1/2 pounds)
- 1
large egg, beaten
- 2 tsp.
chopped fresh sage, plus more for topping
Directions
- Step 1Preheat the oven to 375˚. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain, rinse under cold water until cool and lay flat on a large sheet of foil.
- Step 2Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk until sandy, 1 minute. Slowly pour in the milk, whisking constantly. Season with 1 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens a little, about 10 minutes. Whisk in 1/3 cup parmesan, the nutmeg and cayenne until melted.
- Step 3Add 1 cup pumpkin puree to the sauce and whisk until smooth. Set aside.
- Step 4For the filling: Combine the ricotta, 2 cups mozzarella, ¾ cup parmesan, the remaining ½ cup pumpkin, the egg, sage, 1 teaspoon salt and a few grinds of pepper in a large bowl and stir to combine.
- Step 5To assemble, spread ½ cup of sauce in a 9 x 13-inch baking dish. Spread 2 to 3 tablespoons of the ricotta filling on each noodle, then roll up to enclose the filling. Arrange seam-side down in the pan.
- Step 6Top with the remaining sauce, 2 cups mozzarella and ¼ cup parmesan. Sprinkle with sage. Loosely cover with foil. Bake for 15 minutes, then uncover and bake until bubbly, about 10 more minutes. Let it sit for 15 minutes before serving.
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