Description
Golden-baked lasagna sheets cradle a creamy pumpkin-spice sauce, pockets of ricotta and wilted spinach, finished with bubbling mozzarella and Parmesan. Each slice offers warm earthy sweetness and a cheesy, satisfying bite.
Ingredients
- 9 sheets lasagna pasta
- 2 cups pumpkin puree
- 150 grams baby spinach
- 250 grams ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 180°C (350°F).
- Dice the onion and mince the garlic.
- Heat olive oil in a pan over medium heat and sauté onion until translucent, about 4 minutes.
- Add garlic, dried thyme, ground nutmeg, salt, and black pepper; cook for 1 minute until fragrant.
- Stir in pumpkin puree and simmer for 5 minutes, stirring occasionally.
- Remove sauce from heat and set aside.
- Lightly coat the bottom of a baking dish with a thin layer of pumpkin sauce.
- Place 3 lasagna sheets in a single layer over the sauce.
- Spread half of the ricotta cheese over the pasta, then top with half of the baby spinach and one-third of the sauce.
- Sprinkle one-third of the shredded mozzarella over the layer.
- Repeat layers: 3 lasagna sheets, remaining ricotta, remaining spinach, another one-third sauce, and another one-third mozzarella.
- Finish with the last 3 lasagna sheets, remaining sauce, shredded mozzarella, and grated Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For extra creaminess, stir a splash of milk into the pumpkin puree before layering.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
- Freeze individual portions in airtight containers for up to 2 months.
- Substitute gluten-free lasagna sheets to make this dish gluten-free.