Robert Irvine's Three-Cheese Pumpkin Lasagna

A cozy fall lasagna layering pumpkin puree and a trio of cheeses between tender noodles.

Ingredients

• 12 lasagna noodles
• 1 (15-ounce) can pumpkin puree
• 2 cups whole-milk ricotta cheese
• 1 large egg
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground sage
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk, warmed

Kosher salt and freshly ground black pepper

• 2 tablespoons chopped fresh sage, for garnish

Directions

1. Preheat the oven to 375 degrees F. Cook the lasagna noodles until al dente, drain, and lay flat.
2. Make a bechamel: melt the butter, whisk in the flour, cook 2 minutes, then whisk in the warm milk and cook until thickened. Season with salt, pepper, and nutmeg.
3. In a bowl, mix the pumpkin puree, ricotta, egg, and ground sage; season with salt and pepper.
4. Spread a thin layer of bechamel in a 9-by-13-inch dish. Layer noodles, the pumpkin-ricotta mixture, mozzarella, Parmesan, and more bechamel; repeat for 3 layers.
5. Finish with bechamel, mozzarella, and Parmesan on top. Cover with foil and bake 30 minutes.
6. Uncover and bake until golden and bubbling, about 15 minutes. Rest 10 minutes, garnish with fresh sage, and serve.

Notes

Inspired by Robert Irvine’s three-cheese pumpkin lasagna in Food Network Magazine.