Pumpkin Spinach Lasagna

Pumpkin Spinach Lasagna

Pumpkin Spinach Lasagna

By Food52
45 minutes

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Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups hot milk
  • 1 15-oz can pureed pumpkin
  • Salt and freshly cracked black pepper
  • Pinch of nutmeg
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced or thinly sliced
  • 1/4 teaspoon to 1/2 tsp red pepper flakes, to taste
  • 1 pound baby spinach
  • 1 box oven-ready/no-boil lasagna noodles (usually 9oz)
  • 16 ounces fresh mozzarella, shredded on the large holes of a box grater or torn
  • 8 ounces fontina or gruyère cheese, shredded on the large holes of a box grater
  • 2 ounces Parmesan cheese, finely grated
  • Fried sage leaves, optional (find recipe in blog post)
Instructions

Pumpkin Spinach Lasagna serves 6 original recipe by Food52.

View original preparation instructions

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian

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