Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 15 oz (425g) pumpkin puree (unsweetened)
  • 1/2 tsp (3g) ground nutmeg
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 15 oz (425g) ricotta cheese
  • 1 egg, lightly beaten
  • 1 cup (30g) fresh baby spinach, chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese
  • 9 no-boil lasagna noodles (approx. 210g)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until the mixture smells nutty but hasn't browned.
  2. Slowly pour in the warmed milk, whisking constantly to ensure a smooth consistency.
  3. Once thickened, stir in the pumpkin puree, nutmeg, salt, and pepper. Remove from heat once the sauce is velvety.
  4. In a mixing bowl, combine the ricotta, beaten egg, chopped spinach, and 1/2 cup of Parmesan. Mix until the spinach is evenly distributed.
  5. Grease the baking dish with olive oil and spread a thin layer of pumpkin Béchamel on the bottom.
  6. Layer 1: Place 3 noodles, followed by a layer of ricotta mixture, then a generous spread of pumpkin sauce.
  7. Layer 2: Repeat the sequence (Noodles, Ricotta, Sauce) and add 1 cup of shredded mozzarella.
  8. Layer 3: Repeat the sequence, finishing with the remaining pumpkin sauce and the remaining mozzarella and 1/4 cup Parmesan on top.
  9. Bake for 40 minutes or until the cheese is golden and bubbly.