- 1 tablespoon minced fresh sage, divided
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 tablespoons olive oil
- 1 1/2 pounds sliced baby bella mushrooms
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups pumpkin puree, divided
- 1 1/2 cups heavy whipping cream, divided
- 1 1/2 cups grated Parmesan cheese
- cooking spray
- 12 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 dash ground nutmeg
- 1 dash ground cloves
- 2 tablespoons butter, cut in small pieces
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
- Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
- Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
- Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.
05/11/2018
recipepes.com
Pumpkin Lasagna, recipe
PT15M
PT1H
5
455 calories
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