Description
Vegetable Lasagna with Pumpkin Béchamel & Sage is a comforting dish that beautifully combines layers of tender vegetables, rich pumpkin sauce, and gooey cheese. This delightful recipe is perfect for both cozy nights in and festive gatherings, providing an unforgettable dining experience that celebrates seasonal flavors. The warm aroma fills your kitchen, making it an instant favorite among family and friends.
Ingredients
Scale
- 9 lasagna noodles (traditional or no-boil)
- 1 cup ricotta cheese (whole milk)
- 2 cups mozzarella cheese (shredded)
- 2 cups fresh spinach (or kale)
- 1 cup pumpkin puree (canned or homemade)
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh sage (chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for 2 minutes until golden. Gradually whisk in milk and pumpkin puree until smooth. Season with salt, pepper, and add sage; simmer for a few minutes.
- Sauté spinach in olive oil until wilted, about 3 minutes; let cool.
- Spread a layer of pumpkin béchamel in the baking dish. Layer lasagna noodles, half the ricotta mixture, sautéed spinach, and mozzarella; repeat layers finishing with béchamel and mozzarella on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil during the last 15 minutes to brown the cheese.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg