pumpkin sage white lasagna
No better way to greet November than with a big pile of cheese and carbs.
Ingredients
- 6 tbsp salted butter
- 10-12 sage leaves
- 2 sprigs rosemary
- 6 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup apple cider (or vegetable broth)
- 4 cups fresh kale, roughly chopped
- 1 15-oz container whole milk ricotta cheese
- 1 cup pumpkin puree
- 1 egg
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup fresh parmesan cheese, grated
- 2 cups smoked gouda, shredded
- 1 package no-boil lasagna noodles
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking dish.
- Melt the butter in a small saucepan over medium heat. Add the sage leaves and rosemary sprigs and cook until slightly crisp, about 2 minutes. Remove. Stir in the garlic and chopped oregano. Whisk in the flour until no large clumps remain.
- Slowly stream in the whole milk and cider, whisking constantly, until fully used. Crank up the heat and bring to a boil for 4-5 minutes until the sauce thickens. Stir in the kale until wilted, about 1-2 minutes more. Remove from the heat. This is your bechamel sauce.
- Place the pumpkin puree in a bowl and blot well with paper towels to remove excess moisture. Stir in the ricotta, egg, cinnamon, nutmeg, and parmesan cheese. Season with salt and pepper.
- Pour 1/4 of the bechamel sauce into the bottom of the casserole dish. Layer 3-4 lasagna noodles overtop. Spread 1/3 of the ricotta over the noodles - don't worry about being too precise! Sprinkle with a handful of the shredded Gouda. Pour over another 1/4 of the sauce, then layer noodles, ricotta, and Gouda. Repeat until all of the filling and sauce is used up. Spread the rest of the Gouda overtop.
- Cover the dish with foil, set the dish on a baking sheet to catch any spills, and bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes until the cheese is bubbly and golden in spots. Let the lasagna rest for 10 minutes, then slice and serve warm!
Notes
*To make ahead: Complete prep through step five (minus preheating the oven). Cover the lasagna dish with foil and store in the fridge for up to 3 days. When ready to bake, preheat the oven to 375 and let the lasagna sit for 30-45 minutes on the counter until room temperature. Bake as directed.
*To prep and freeze: Complete prep through step five (minus preheating the oven). Cover the lasagna with foil and place in the freezer for up to 5 days. The night before baking, thaw in the fridge overnight. When ready to bake, preheat the oven to 375 degrees and let the lasagna sit for 30-45 minutes on the counter until room temperature. Bake as directed.