You may have noticed I have a bit of an obsession with all things Pumpkin. Last Autumn it was pumpkin mac n cheese. And this year I brought out an old favorite I have not made for awhile: pumpkin lasagna.
Most people relate lasagna with the classic Italian American dish with cheese and tomato sauce, which is of course all fine and good. But lasagna can come in lots of varieties that do not include a red sauce at all.This pumpkin lasagna recipe includes a classic bechamel sauce which is easy to make and a very useful sauce to have within your arsenal.
- 12 lasagna sheets (fresh if you can find)
- 1.5 cups pumpkin puree
- 8 oz ricotta
- 2 eggs
- 2.5 cups shredded gruyere
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 batch classic bechamel sauce
- 1/4 tsp nutmeg
Boil a large pot of water to boil lasagna noodles. Cook the noodle only 7-8 minutes, or until al dente. When noodles are ready, drain and lay out flat on a cooking sheet until ready to assemble. To prevent sticking, you can drizzle with a touch of olive oil.
In a large mixing bowl, combine pumpkin, ricotta and eggs until smooth. Fold in 2 cups of gruyere (set aside the remaining 1/2 cup), and add salt and pepper.
In the meantime, in a small sauce pan, whisk together butter and flour for bechamel sauce. Add warm milk to prevent lumps and allow to thicken following directions as above. Add a touch of salt and nutmeg at the end.
In a baking pan, spread a thin layer of bechamel over the bottom of the pan. Lay out noodles on top. Spread pumpkin cheese mixture, with another layer of bechamel on top. Repeat with noodles, cheese mixture and bechamel until only a layer of noodles remains. Sprinkle the rest of the gruyere right on top. A little extra cheese won’t hurt anyone if you have it.
Bake at 350 degrees for 30 minutes, or until noddles crisp on the edges, and cheese begins to bubble. Serve with a lightly dressed mesclun salad, and a gorgeous light white or rose. Enjoy!