This alternative to traditional vegetable lasagna has a subtle pumpkin flavor that may even win over those who think they’re not pumpkin fans. The cauliflower adds a nice texture and a nutty flavor that complements the creamy pumpkin.
Ingredients:
- 3 tablespoons olive oil
- 1 cup chopped onion (about 1 medium onion)
- 1 medium head or 1/2 large head of cauliflower (about 1 1/2 pounds), sliced thin and chopped
- 1 pound lasagna noodles
- 1 can (29-ounce) 100% pumpkin puree
- 15 ounces ricotta
- 2 eggs, lightly beaten
- 2 cups of water
- 3 tablespoons finely chopped fresh sage leaves
- 3 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 1/2 cup shredded fresh Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
Directions:
Preheat oven to 350 degrees F.
Add oil to a large skillet or saute pan over medium-high heat. Saute onion until softened and translucent, about 5 minutes. Add cauliflower and continue sauteing until cauliflower is crisp-tender, about 5 minutes. Set aside.
Place noodles in cold water while you prepare to fill, allowing them to soak about 5 minutes.
In a large bowl, combine pumpkin, ricotta, eggs, water, sage, salt, pepper, Parmesan, 1 cup of mozzarella, and all but 1/2 cup of the cauliflower mixture; stir together until well blended. Taste and adjust seasoning to preference.
Add a cup or so of filling to a 9 x 13-inch baking dish, spreading it evenly over the bottom. Add the first layer of noodles. Top with 1/4 of the remaining filling.
Repeat layering with three more layers of noodles topped with filling (ending with filling over top). Sprinkle remaining cauliflower mixture and mozzarella cheese over top.
Bake for 40 to 45 minutes, or until the top has browned and cheese has melted. Serve immediately.
