@315justme: Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6 Calories: Approximately 430 kcal per serving Ingredients For the Pumpkin Sauce 2 tbsp olive oil 1 small yellow onion, finely diced 3 garlic cloves, minced 2 cups (480 g) pumpkin purée, preferably unsweetened 1 cup (240 ml) vegetable broth ½ cup (120 ml) heavy cream ½ tsp dried thyme ½ tsp dried sage ¼ tsp ground nutmeg ½ tsp salt, or to taste ¼ tsp black pepper For the Ricotta and Spinach Filling 15 oz (425 g) ricotta cheese 5 oz (140 g) fresh spinach, roughly chopped 1 large egg ½ cup (50 g) grated Parmesan cheese 1 garlic clove, minced ¼ tsp salt ¼ tsp black pepper For Assembly 9–12 lasagna noodles, cooked according to package instructions, or oven-ready noodles 2 cups (200 g) shredded mozzarella cheese ¼ cup (25 g) grated Parmesan cheese Fresh thyme or chopped parsley, for garnish Instructions Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish. Prepare the pumpkin sauce: Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the pumpkin purée, vegetable broth, heavy cream, thyme, sage, nutmeg, salt, and black pepper. Stir until smooth and simmer gently for 5–7 minutes. If the sauce is too thick, add a splash of broth. Remove from the heat. Make the ricotta filling: In a mixing bowl, combine the ricotta, chopped spinach, egg, Parmesan, minced garlic, salt, and black pepper. Mix until evenly incorporated. If the spinach is especially wet, squeeze out excess moisture first. Start layering: Spread a thin layer of pumpkin sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Add the filling: Spread about one-third of the ricotta-spinach mixture over the noodles, followed by pumpkin sauce and a sprinkle of mozzarella. Repeat the layers: Continue layering noodles, ricotta-spinach filling, pumpkin sauce, and mozzarella until the ingredients are used, finishing with pumpkin sauce, the remaining mozzarella, and Parmesan on top. Bake covered: Cover the dish loosely with foil, making sure it does not touch the cheese. Bake for 25 minutes. Bake uncovered: Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling and the lasagna is heated through. If using oven-ready noodles, check the package directions and ensure the noodles are tender. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh thyme or parsley and serve warm. Serving Suggestions Serve this lasagna with a crisp green salad dressed with lemon vinaigrette, roasted Brussels sprouts, garlic bread, or warm crusty bread to soak up the creamy pumpkin sauce. Tips for the Best Pumpkin Lasagna Choose the right pumpkin: Use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Avoid watery layers: Drain excess liquid from the spinach and use thick ricotta for a creamy, stable filling. Boost the flavor: A pinch of chili flakes adds gentle heat, while a little extra sage gives the dish a deeper autumn flavor. Get a golden top: Broil for 1–2 minutes at the end if needed, watching carefully to prevent burning. Make it extra cheesy: Add a little Gruyère or fontina alongside the mozzarella for richer flavor. Make-Ahead and Storage Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake when ready, allowing extra time if it goes into the oven cold. Refrigerate: Store leftovers in an airtight container for up to 4 days. Freeze: Freeze baked, cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Estimated per serving: 430 calories, 23 g protein, 42 g carbohydrates, 19 g fat, 4 g fiber, and 680 mg sodium. Nutrition values are estimates and vary depending on the brands used, noodle type, and portion size. #lasagna #pumpkinseason #whatsfordinner?

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Tuesday 20 October 2026 02:52:17 GMT