As I mentioned, I’ll be working on recipes for you to use this Thanksgiving. This one is not one of your grandma’s recipes. It may seem a little out there and I won’t lie, I was nervous making it, thinking, what if this is crap? I don’t know where this idea even came from. Ideas just pop into my head from time to time, but just trust me. This is an incredible recipe. Lon was skeptical too, as he asked, what is that? Oh, and pumpkin, forget it. He was like, don’t give me a big piece. But in the end, he loved it.
Pumpkin Lasagna
~4 main course servings or 6-8 sides
- 13 ounces fresh mozzarella (Belgioioso) , divided
- scant 3/4 cup whole milk ricotta
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 1 1/2 cup fresh sugar pumpkin puree
- 2 tablespoons dark honey (I used bamboo honey)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 (no boil) lasagna sheets (approx 8″ X 4″ each)
1. Preheat the oven to 375 degrees F (350 degrees F with convection).
2. Shred 8 ounces of mozzarella and mix with ricotta. Set aside.
3. In a non-stick saucepan, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, honey, cinnamon, and nutmeg, and heat until warm. Remove from heat.
4. Spray a 8×8 glass dish with non-stick spray and smear a thin layer of pumpkin mix on the bottom.
5, Lay down two lasagna sheets side by side. Spread 1/4 of the mozzarella/ricotta mixture on top. Spread 1/4 of the pumpkin mixture on top. Repeat 3 more times.
6. Slice the remaining mozzarella and lay on top. Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil and bake for another 5 minutes. Remove from the oven and let it rest for 5 minutes before serving.
I generally don’t like veggies in my (cheese) lasagna but this looks amazing.
I can imagine this tasting like a giant pumpkin ravioli….am I anywhere close to being correct?
K&S;, does it count as veggies when it's pureed? hehe
Manasi, I'm not sure. I only vaguely remember eating pumpkin ravioli once and I think it was a pumpkin filled ravioli with a butter sauce, no cheese? but I'm not sure. The only way to find out for sure is to make this and then let me know. haha
I love pumpkin and cheese so this is perfect for me. Thanks Jess!
I wonder if I could make this and not tell anyone it’s a pumpkin lasagna. I’ve noticed that if I don’t tell people what is in the food, they eat it without complaints…
This looks fantastic! And I just bought a giant package of fresh mozz from Costco, so I will definitely be trying this!
Sheryl, let me know what you think.
Dr. Food, let me know if people can tell what it is.
this looks luscious. smooth, creamy, CINNAMONY. heaven on a plate. 🙂
Thanks Grace, left-overs heat well in the microwave.
Delicious! I made some substitutions – Daiya cheddar “cheese” (non-dairy), brown rice noodles, and tofu ricotta, which I made by pureeing 1/2 c. roast cashews, 3 tbsp. lemon juice, 12 oz. tofu, 1 clove garlic, and a dash of nutmeg, salt, and pepper.