Description
Classic lasagna gets a fall makeover with a savory pumpkin tomato sauce, creamy ricotta, and plenty of melty cheese in this cozy pumpkin lasagna.
Ingredients
Units
Scale
- 12 Lasagna noodles
- 1 cup mozzarella cheese, shredded
Pumpkin-Tomato Sauce
- 1 1/2 15-ounce cans of pumpkin purée
- 1/2 cup milk
- 1/4 tsp nutmeg
- 1 8 oz can tomato paste
Herby Ricotta Cheese
- 15–ounce skim ricotta cheese
- 1 egg
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp oregano, dried
- 3 sprigs of thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Sautéed Ground Turkey
- 1 lb ground turkey
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
Instructions
- Start by preheating the oven to 400°F and boiling a large pot of water for your lasagna noodles. Cook noodles according to package instructions, strain, and set aside. (If you are using ready-to-bake noodles, skip this cooking step.)
- Make Ground Turkey Mixture. Heat skillet over medium-high heat. Add turkey to the hot skillet and cook until meat is cooked through. Remove meat from pan and add olive oil and chopped onions to the hot skillet, sautéing until soft. Add garlic to onions and cook for a couple of minutes, until fragrant. Next, add a couple of cups of fresh spinach to the pan and cook down until wilted. Once the spinach has cooked down, remove the pan from the heat and set to the side.
- Prep pumpkin sauce and ricotta spread. In a medium bowl, mix pumpkin puree, milk, nutmeg, and tomato paste until evenly blended. In a separate medium-sized bowl, add ricotta, egg, mozzarella, oregano, thyme, and salt, and stir together until combined.
- Assemble cheesy pumpkin lasagna. Spread a thin layer of pumpkin filling on the bottom of the pan. Place several noodles in a single layer to cover the sauce. Next, spread a thin layer of ricotta mixture. Then sprinkle with mozzarella and 1/3 of the turkey mixture. Lastly, spread the pumpkin mixture in an even layer over the top. Add a layer of noodles to cover and repeat this 3 more times until the pan is full.
- Add a top layer of noodles and spread any remaining pumpkin sauce over the top. Sprinkle the top with a blanket of mozzarella cheese.
- Cover the dish with foil and place in the oven to cook for 25 minutes. Afterward, remove the foil and cook for an additional 20 minutes until the edges start to brown.
- Remove from the oven and cool for 5 minutes. Serve hot and top with basil or extra thyme.
- Prep Time: 45 minutes
- Cook Time: 45 minutes