Whether you are a fan of pumpkin for fall or not, this recipe is the perfect fall comfort food!
- 2 tsp. kosher salt, plus more for the noodles
- 18 lasagna noodles
- 1 tbsp. salted butter
- 2 tbsp. all-purpose flour
- 3 c. whole milk
- Black pepper, to taste
- 1 1/3 c. grated parmesan cheese
- Pinch of grated nutmeg
- Pinch of cayenne pepper
- 1 1/2 c. pure pumpkin puree
- 1 16-ounce container whole-milk ricotta cheese
- 4 c. shredded mozzarella cheese (about 1 1/2 pounds)
- 1 large egg, beaten
- 2 tsp. chopped fresh sage, plus more for topping
- Preheat the oven to 375˚. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain, rinse under cold water until cool and lay flat on a large sheet of foil.
- Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk until sandy, 1 minute. Slowly pour in the milk, whisking constantly. Season with 1 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens a little, about 10 minutes. Whisk in 1/3 cup parmesan, the nutmeg and cayenne until melted.
- Add 1 cup pumpkin puree to the sauce and whisk until smooth. Set aside.
- For the filling: Combine the ricotta, 2 cups mozzarella, ¾ cup parmesan, the remaining ½ cup pumpkin, the egg, sage, 1 teaspoon salt and a few grinds of pepper in a large bowl and stir to combine.
- To assemble, spread ½ cup of sauce in a 9 x 13-inch baking dish. Spread 2 to 3 tablespoons of the ricotta filling on each noodle, then roll up to enclose the filling. Arrange seam-side down in the pan.
- Top with the remaining sauce, 2 cups mozzarella and ¼ cup parmesan. Sprinkle with sage. Loosely cover with foil. Bake for 15 minutes, then uncover and bake until bubbly, about 10 more minutes. Let it sit for 15 minutes before serving.