Ingredients:

  • 2 lbs sugar pumpkin, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk, warmed
  • 1/4 tsp ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 12 lasagna noodles, oven-ready or parboiled
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 5 oz fresh baby spinach, sautéed and squeezed dry
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Pecorino Romano

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25–30 minutes until the edges are golden-brown and tender.
  2. Transfer the roasted pumpkin to a food processor and blend until smooth to create a thick, savory puree.
  3. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until the raw scent disappears. Slowly pour in the warmed milk, whisking constantly to prevent lumps.
  4. Simmer the sauce until it thickens enough to coat the back of a spoon. Stir in the nutmeg and Parmesan, then remove from heat.
  5. In a small bowl, mix the ricotta cheese with the beaten egg and sautéed, squeezed-dry spinach.
  6. Spread a thin layer of Béchamel on the bottom of a 9x13 inch baking dish. Arrange 3–4 noodles, followed by a layer of pumpkin puree and a spread of the ricotta-spinach mixture.
  7. Repeat the layering process, finishing with a final layer of noodles topped with the remaining Béchamel, mozzarella, and Pecorino Romano.
  8. Bake in the preheated oven until the cheese is melted and bubbly and the edges are crisp.