This Brown Butter Pumpkin and Sage Lasagna is a delightful fall dish that combines the sweetness of pumpkin with the savory notes of sage and nutty brown butter. With layers of creamy ricotta and gooey mozzarella, it's a comforting meal perfect for any gathering.

Serves: 8
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Difficulty: Medium

Ingredients

• Lasagna Sheets: 12 no-boil lasagna sheets
• Pumpkin Puree: 2 cups (canned or fresh)
• Ricotta Cheese: 1 cup
• Mozzarella Cheese: 2 cups, shredded
• Parmesan Cheese: 1 cup, grated
• Brown Butter: 1/2 cup (made by browning unsalted butter)
• Fresh Sage Leaves: 1/4 cup, chopped (plus extra for garnish)
• Egg: 1 large
• Nutmeg: 1/2 teaspoon
• Salt: to taste
• Black Pepper: to taste

Cookware Needed

• Large mixing bowl
• 9x13 inch baking dish
• Medium saucepan
• Whisk
• Utensil spoon
• Baking sheet (optional, for roasting sage)

Shop Cookware

Directions

Step 1: Preheat the Oven. Preheat your oven to 375°F (190°C).

Step 2: Brown the Butter. In a medium saucepan, melt the unsalted butter over medium heat. Stir continuously until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

Step 3: Prepare the Pumpkin Mixture. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, half of the mozzarella, half of the Parmesan, chopped sage, egg, nutmeg, salt, and pepper. Mix until well combined.

Step 4: Assemble the Lasagna.

• Spread a thin layer of brown butter on the bottom of the baking dish.
• Place 3 lasagna sheets on top.
• Spread one-third of the pumpkin mixture over the sheets.
• Drizzle with a bit of brown butter.
• Repeat the layering process (sheets, pumpkin mixture, brown butter) two more times, finishing with a layer of lasagna sheets.

Step 5: Top with Cheese. Spread the remaining mozzarella and Parmesan cheese on top of the final layer of lasagna sheets.

Step 6: Bake. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve. Let the lasagna cool for about 10 minutes before slicing. Garnish with additional sage leaves if desired.Preheat the Oven: Preheat your oven to 375°F (190°C).

Indulge in the rich, comforting flavors of fall with this Brown Butter Pumpkin and Sage Lasagna. Enjoy the warmth and flavor of autumn in every bite!