This Easy Lasagna Is My Favorite Fall Comfort Food
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion
- 22 tablespoonsteaspoons fresh minced sagedried sage
- 1 (15-ounce) can 100% pumpkin purée
- 1 cup half and half
- 51 1/2 ouncescups finely shredded parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (15-ounce) containers ricotta cheese
- 2 large eggs
- 9 noodles oven-ready lasagna
- 82 ouncescups finely shredded Asiago cheese
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Instructions
- Arrange the oven racks in the upper-middle and lower-middle positions.,Lightly oil a 9x13-inch baking pan or dish and set aside.
- In a large sauté pan set over medium-high heat, heat the olive oil. Add the onions and stir until they start to sizzle, then reduce the heat to medium-low. Cook, stirring occasionally, until the onions are soft and lightly golden, about 10 minutes.,Add the sage and stir until fragrant, about 1 minute.
- Raise the heat to medium. Add the pumpkin to the onion mixture and stir to mix well, then whisk in the half and half. Stir in 3/4 cup of the parmesan, the salt, and the pepper and bring to a simmer. Remove the pan from the heat.
- In a large bowl, mix the ricotta and eggs until smooth.,Simply Recipes / Alexandra Shytsman
- Spread 1 cup of the pumpkin sauce into the bottom of the prepared baking pan. Place 3 noodles across the pan; there will be space between them but that’s okay. Dollop half of the ricotta mixture (about 2 cups) over the noodles and spread gently to make an even layer. Sprinkle with 3/4 cup of the Asiago cheese.,Repeat to form another layer with 1 cup pumpkin sauce, 3 noodles, and the remaining ricotta mixture. Cover with the remaining 3 noodles, then spread evenly with the remaining pumpkin sauce and sprinkle with the remaining parmesan and Asiago.,Simply Recipes / Alexandra Shytsman,Simply Recipes / Alexandra Shytsman,Simply Recipes / Alexandra Shytsman
- Cover the pan with foil and bake for 30 minutes on the lower-middle rack.,Uncover and move the lasagna to the upper-middle rack. Bake until the cheese is golden, about 15 minutes.
- Let the lasagna stand for at least 10 minutes before cutting into squares and serving.,Leftovers can be stored in the dish, covered, or in an airtight container in the refrigerator for up to 4 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
