Pumpkin Lasagna
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Prep Time:
Cooking Time: Lasagna: 1 |
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Pumpkin Lasagna Recipe. A decadent pumpkin dish with layers of flavor that adds a flair to any fall menu.
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Be The First To Review This RecipeIngredients
| pumpkin - canned | 1 3/4 lbs | |
| heavy cream | 2 cups | |
| Parmesan cheese | 2 cups | grated |
| egg | 2 | beaten |
| sage | 2 Tbsps | chopped |
| thyme | 2 tsps | minced |
| nutmeg | 1/4 tsp | |
| salt | 3/4 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
| unsalted butter | 2 Tbsps | |
| lasagne noodles -no boil | 1 lb |
Directions
- Preheat your oven to 350 degrees.
- In a bowl combine the canned pumpkin, heavy cream, 1 1/2 cups of Parmesan cheese, and eggs. Stir in the sage, thyme, nutmeg, salt, and black pepper.
- Take half of the unsalted butter and grease the inside of a 9 x 11 inch baking dish.
- Spoon into the bottom of the baking dish 1 cup of the pumpkin sauce and evenly spread.
- Place 4 of the lasagne noodles - no boil on top of the sauce.
- Spoon in another cup of the sauce on top of the lasagne noodles - no boil and spread evenly. Repeat this process with the sauce as the top layer.
- Cover with aluminum foil and place in the oven for 1 hour.
- Remove from the oven and uncover. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top of the lasagna. Thinly slice the remaining butter and dot the top of the lasagna.
- Place in the oven for an additional 5 minutes. Remove and allow to sit for 15 minutes before serving.
Notes
1 Lasagna can feed 6 to 10 people depending on how large you slice it.
