Pumpkin Lasagna

Serves: Six | Prep: 20 min | Cook: 15 min

Ingredients:

Pumpkin Lasagna:
5 Tbsp butter, divided
10-12 fresh sage leaves
2 shallots, finely chopped
4 garlic cloves, minced
1/4 tsp nutmeg
1/4 tsp red pepper flake
1/4 tsp salt
1/4 tsp pepper
2 cups pumpkin puree
1 cup ricotta cheese
1 egg
2 Tbsp four
1 1/2 cups milk
1 1/2 cups gouda cheese, shreeded, divided
1/2 cup parmesan cheese, grated
12 lasagna sheets
3/4 cup blue cheese, crumbled

Directions:
Preheat oven 400F/200C. Butter a casserole dish.

Melt 3 Tablespoon butter in a skillet over medium heat. Add sage leaves and fry, 3-4 minutes. Remove form skillet, set aside.

To the same skillet add shallots, cook, 2-3 minutes. Add garlic, nutmeg, red pepper flake, salt, and pepper. Cook, 30 seconds more. Remove from the heat. Stir in pumpkin puree. Set aside to cool slightly.

To make the bechamel melt the remaining 2 Tablespoon butter in a saucepan over medium low heat. Whisk in flour, whisking continuously for 1 minute. Slowly add milk, whisk, until smooth, 5-7 minutes, stirring constantly with a wooden spoon, the sauce is done when you can trace a line across the back of the spoon and the line remains visible. Take off the heat, stir in ½ cup gouda cheese and all the parmesan cheese.

In a bowl mix ricotta and egg together. Stir in cooled pumpkin mixture.

To Assemble:  Spoon some pumpkin mixture to the bottom, cover with four lasagna sheets, then top with pumpkin, bechamel, lasagna sheets, do this one more time pumpkin, bechamel, lasagna sheets. Top last layer of sheets with the remaining bechamel and top with the remaining gouda and blue cheese. Cover with foil, bake, 30-40 minutes. Uncover, bake 15-20 minutes, until golden brown and bubbly. Let cool, 10 minutes before serving.

More Delicious Recipe:
Harvest Pasta Sauce
Cheesy Chicken White Lasagna
Eggplant Lentil Lasagna
Ground Beef Lasagna Soup
Roasted Pumpkin Garlic Soup
Buttered Fried Sage Leaves