Roasted Pumpkin Lasagna


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  • Total Time

    Prep: 1 hour. Bake: 1 hour + standing

  • Makes

    12 servings

  • Ingredients

  • 1 medium pie pumpkin (about 3 pounds)
  • 2 tablespoons olive oil
  • 1teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg
  • 12 uncooked lasagna noodles
  • 1/2 cup butter, cubed
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 4-1/2 cups 2% milk
  • 1/4 cup chopped fresh sage
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Crushed red pepper flakes, optional
  • Directions

  • Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°.
  • Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles.
  • Place 3 noodles in a greased 13×9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese.
  • Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.
  • Nutrition Facts

    1 piece: 350 calories, 17g fat (9g saturated fat), 45mg cholesterol, 481mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 13g protein.
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