Pumpkin Lasagna 🎃🍝:
Ingredients 🎃
– For the Pumpkin Sauce:
– 2 cups canned pumpkin puree 🎃
– 1 cup ricotta cheese 🧀
– 1 cup grated Parmesan cheese 🧀
– 1/2 cup heavy cream 🥛
– 1 tablespoon ground sage 🌿
– 1 teaspoon ground cinnamon 🌿
– 1/2 teaspoon ground nutmeg 🌿
– 1/2 teaspoon salt 🧂
– 1/4 teaspoon black pepper 🌶️
– For the Lasagna:
– 9 lasagna noodles (regular or no-boil) 🍝
– 2 cups shredded mozzarella cheese 🧀
– 1/2 cup chopped fresh parsley 🌿
Preparation 🍳
1. Preheat Oven: Preheat your oven to 375°F (190°C). 🕒🔥
2. Prepare Sauce: In a large bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, heavy cream, sage, cinnamon, nutmeg, salt, and black pepper. Mix until smooth and well combined. 🎃🧀🥛🌿🧂🌶️
3. Cook Noodles: If using regular lasagna noodles, cook according to package instructions until al dente. Drain and set aside. 🍝🕒
4. Assemble Lasagna: In a 9×13-inch baking dish, spread a thin layer of the pumpkin sauce. Place 3 lasagna noodles over the sauce. Spread 1/3 of the remaining pumpkin sauce over the noodles. Sprinkle with 1/3 of the shredded mozzarella cheese. Repeat the layering process two more times, ending with a layer of sauce and a final topping of mozzarella cheese. 🍝🎃🧀
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly. 🕒🔥
6. Cool and Garnish: Allow the lasagna to cool for a few minutes before slicing. Garnish with chopped fresh parsley before serving. 🍽️🌿
7. Serve: Enjoy your Pumpkin Lasagna! 😋🍽️