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Vegetable Lasagna with Pumpkin Béchamel & Sage

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Vegetable Lasagna with Pumpkin Béchamel & Sage is a cozy, flavor-packed dish that marries layers of fresh vegetables with a creamy pumpkin béchamel and gooey cheese. Perfect for family gatherings or weeknight dinners, this vibrant lasagna will impress your guests and fill your home with the irresistible aroma of comfort food. With its rich flavors and colorful presentation, it’s the ideal centerpiece for any meal.

Ingredients

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  • 9 lasagna noodles
  • 2 cups baby spinach
  • 1 cup sliced button mushrooms
  • 1 cup pumpkin puree
  • 8 fresh sage leaves
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons unsalted butter (for sautéing)
  • 3 tablespoons unsalted butter (for béchamel)
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste
  • A pinch of nutmeg for seasoning

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a skillet, melt 2 tablespoons of butter over medium heat. Sauté sliced mushrooms and spinach until tender; season with salt and pepper.
  3. In another saucepan, melt 3 tablespoons of butter over medium heat. Whisk in flour and cook for two minutes. Gradually add milk while whisking continuously until thickened. Stir in pumpkin puree, sage leaves, and seasonings.
  4. Layer lasagna noodles in the greased baking dish, followed by sautéed veggies, dollops of ricotta cheese, pumpkin béchamel, and mozzarella cheese. Repeat layers until all ingredients are used.
  5. Finish with a final layer of noodles topped with remaining béchamel sauce and mozzarella. Bake covered with foil for 25 minutes; then uncover and bake for an additional 10 minutes until golden.

Nutrition

Find it online: https://topcooked.com/irresistible-vegetable-lasagna-with-pumpkin-bechamel-sage/