Pumpkin Lasagna


4 cups milk
2 tbsp chopped fresh basil
1 tbsp chopped fresh sage
1 tbsp thyme leaves
4 tbsp butter
¼ cup flour
1 teaspoon pumpkin pie spice, plus more to taste
3 cups fresh pumpkin puree or 1 large can (29 oz) pumpkin puree
1 cup grated Parmesan
1 ½ cups mozzarella
12 no-boil lasagna noodles (about ¾ of a box)


Heat the oven to 375 degrees.

To make the béchamel sauce, heat the milk with the chopped herbs in a medium pot. In a small pan, melt the butter and add the flour to form a roux. Stir and cook for about 1 minute, then whisk the roux into the hot milk mixture. Simmer to thicken and season to taste with salt, pepper, and about ½ tsp of pumpkin pie spice. Season the pumpkin puree well with salt, pepper, and pumpkin pie spice as well.

Pour about ½ cup of the béchamel sauce into the bottom of a 9x13 baking dish and spread to form a thin layer. Top with three of the no boil noodles, then spread with about 1 cup of the pumpkin puree. Sprinkle with ½ cup mozzarella and ¼ cup of Parmesan.

Pour about 1 cup of the béchamel evenly over the top. Add the noodles and repeat this layering two more times to form three layers of noodles, pumpkin, béchamel, and cheese.

Finish with the last three noodles and any remaining béchamel (there should be about ½ cup) and parmesan cheese (about ¼ cup). Sprinkle with additional herbs, if desired, and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10 minutes. Allow to stand for 10 minutes before cutting to serve.
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