Pumpkin Lasagna

Ingredients

• 1 lb. lasagna noodles
• 1 15-oz. container ricotta cheese
• 1/2 cup pumpkin puree
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh sage, chopped
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 1/4 cup heavy cream

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook lasagna noodles in boiling water until al dente. Drain and set aside.
3. In a medium bowl, mix together ricotta cheese, pumpkin puree, Parmesan cheese, Italian seasoning, garlic powder, nutmeg, cinnamon, and black pepper.
4. Spread 1/3 of the ricotta mixture in the bottom of a 9x13 inch baking dish.
5. Top with 3 lasagna noodles, followed by 1/2 of the mozzarella cheese. Sprinkle with 1/2 of the basil, parsley, and sage.
6. Repeat layers with another 1/3 of the ricotta mixture, 3 lasagna noodles, 1/2 of the mozzarella cheese, and the remaining herbs.
7. Top with remaining ricotta mixture, 3 lasagna noodles, and the remaining mozzarella cheese.
8. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in broth and cream. Simmer over medium heat until thick and bubbly. Pour over lasagna.
9. Cover with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes, or until top is golden brown.
10. Let stand 10 minutes before serving.

Interesting Facts

• Pumpkin is a versatile ingredient that can be enjoyed in sweet or savory dishes.
• Lasagna is a classic Italian dish that dates back to the 14th century.
• Ricotta cheese is a creamy Italian cheese made from whey.