Pumpkin Spinach Lasagna

Name: Pumpkin Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Yield: 8 servings
Ingredients: 12 ounces lasagna noodles; 15 ounces pumpkin puree; 2 cups milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cloves garlic; 0.25 teaspoon ground nutmeg; 1.5 teaspoons kosher salt; 0.5 teaspoon black pepper; 10 ounces fresh spinach; 15 ounces ricotta cheese; 3 cups mozzarella cheese; 0.5 cup parmesan cheese

Layers of creamy pumpkin sauce, wilted spinach, ricotta, mozzarella, and tender lasagna noodles make this cozy vegetarian lasagna. Let it rest before slicing for neat layers.

Prep: 30 min · Cook: 55 min · Yield: 8 · Method: Oven

Ingredients

12 ounces lasagna noodles
15 ounces pumpkin puree
2 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cloves garlic
0.25 teaspoon ground nutmeg
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
10 ounces fresh spinach
15 ounces ricotta cheese
3 cups mozzarella cheese
0.5 cup parmesan cheese

Cooking instructions

Heat the oven to 375°F. Cook the lasagna noodles in a large pot of salted boiling water until just shy of tender, according to the package directions. Drain and lay the noodles flat so they do not stick. (about 12 min) — boiling
Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer for 3 to 4 minutes until lightly thickened. Whisk in the pumpkin puree, nutmeg, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Remove from the heat. (about 8 min) — Medium heat
Wilt the spinach in a large skillet over medium heat for 2 to 3 minutes. Cool briefly, squeeze out excess moisture, and roughly chop. Stir the spinach into the ricotta with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. (about 5 min) — Medium heat
Spread about 3/4 cup of pumpkin sauce in the bottom of a 9-by-13-inch baking dish. Add 4 noodles, one-third of the ricotta-spinach mixture, about 1 cup of mozzarella, and 3/4 cup of sauce. Repeat twice more, ending with noodles, remaining sauce, remaining mozzarella, and Parmesan. (about 10 min) — Room temperature
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until the edges are bubbling and the center reaches at least 165°F. (about 50 min) — 375°F
Let the lasagna rest uncovered for 15 minutes before slicing and serving. (about 15 min) — Room temperature