Pumpkin Lasagna
50
- Prep Time40 min
- Total Time1 h 30 min
- Makes10 servings
Photo, Erik Putz.
Everyone's favourite fall squash can be used for so much more than just pie. Layers of bechamel and pumpkin make for a richly satisfying lasagna.
Ingredients
2 eggs
2 cups canned pumpkin purée
2 cups finely grated parmesan
1/2 tsp freshly grated nutmeg
2 1/2 cups grated mozzarella, divided
4 cups packed baby spinach
1 350-g pkg fresh lasagna sheets, cut to fit (6 sheets)
Béchamel
3 tbsp olive oil
1 cup diced pancetta
1 small onion, finely chopped (3/4 cup)
2 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
3 3/4 cups milk
Instructions
PREHEAT oven to 375F. Spray a 9 x 13-in. baking dish with oil.
BÉCHAMEL: Heat oil in a medium saucepan over medium. Add pancetta and cook until almost crisp, 4 to 6 min. Remove to a plate, leaving fat in pan. Add onion, garlic, salt and pepper and cook until onion is softened, about 3 min. Stir in flour and cook until it forms a paste, 1 min. Gradually add milk, scraping with a wooden spoon along the bottom and sides of the pan. Cook, stirring, until sauce thickens enough to lightly coat the back of a spoon, 10 to 12 min. (Sauce will be thin.) Remove from heat.
WHISK eggs in a large bowl. Whisk in pumpkin, parmesan and nutmeg until combined.
POUR 1 cup béchamel over bottom of prepared dish. Layer with 2 lasagna sheets, 1/2 cup mozzarella, half of pumpkin mixture, half of pancetta, half of spinach and 1 cup béchamel. Repeat layers, ending with béchamel. Top with the remaining 2 sheets, remaining 1 cup béchamel and remaining 1 1/2 cups mozzarella. Spray a large piece of foil with oil and cover. Bake for 35 min. Remove foil and broil until golden brown, 3 to 5 min. Let stand for 10 min before serving.
Kitchen tip
Warm milk in the microwave for 1 to 2 min to lessen cooking time of béchamel. Also, it’s important not to bring béchamel to a boil or the mixture will curdle or split. Having a thin béchamel when using fresh lasagna sheets allows the pasta to absorb the liquid, creating a saucy baked lasagna.
Nutrition (per serving)
Calories 392, Protein 21g, Carbohydrates 30g, Fat 21g, Fibre 3g, Sodium 878mg.
Excellent source of vitamin B12.
Want more cheesy pasta bakes? Try our Baked Rigatoni with Spicy Chorizo or French Onion Macaroni and Cheese.
Get more of our best cheesy baked pasta recipes.
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