Description
Cozy Up with Pumpkin Sage White Lasagna This Fall. This Pumpkin Sage White Lasagna is a comforting, creamy, and flavorful dish perfect for fall gatherings.
Ingredients
Scale
- 4 tablespoons Salted Butter
- 5 leaves Sage Leaves
- 2 sprigs Rosemary Sprigs
- 6 cloves Garlic
- 2 tablespoons Fresh Oregano
- 1/3 cup All-Purpose Flour
- 3 cups Whole Milk
- 1 cup Apple Cider
- 4 cups Fresh Kale
- 1 15-oz container Whole Milk Ricotta Cheese
- 1 cup Pumpkin Puree
- 1 number Egg
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1 cup Fresh Parmesan Cheese
- 2 cups Smoked Gouda
- 1 package No-Boil Lasagna Noodles
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish.
- Melt 4 tablespoons of salted butter in a saucepan over medium heat, add sage and rosemary, cook until crisp, then stir in minced garlic and chopped oregano.
- Whisk in 1/3 cup of all-purpose flour until smooth. Gradually add 3 cups of whole milk and 1 cup of apple cider, stirring until the mixture thickens.
- Stir in 4 cups of roughly chopped fresh kale and remove the sauce from heat.
- Blot 1 cup of pumpkin puree with paper towels. In a bowl, mix pumpkin with ricotta, 1 egg, cinnamon, nutmeg, and parmesan cheese. Season with salt and pepper.
- Layer the dish by pouring a quarter of the béchamel sauce, then a layer of noodles, followed by the ricotta mixture and gouda. Repeat layers finishing with gouda on top.
- Cover the dish with foil and place it on a baking sheet. Bake for 30 minutes, then remove foil and bake for another 15-20 minutes until bubbly.
- Rest the lasagna for 10 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg