Ingredients:

  • 828g pumpkin puree
  • 28g olive oil
  • 150g onion, finely diced
  • 20g garlic, minced
  • 2g dried sage
  • 1g ground nutmeg
  • 3g salt
  • 1g black pepper
  • 28g unsalted butter
  • 24g all-purpose flour
  • 710ml skim or 1% milk
  • 1g salt
  • 1g white pepper
  • 255g no-boil lasagna noodles
  • 425g low-fat ricotta or cottage cheese
  • 225g shredded part-skim mozzarella
  • 50g grated Parmesan cheese
  • 50g egg, lightly beaten

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onions and sauté until translucent (about 5 minutes).
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Fold in the pumpkin puree, sage, nutmeg, salt, and black pepper. Simmer on low for 10 minutes, stirring occasionally, until the sauce thickens.
  4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.
  5. Gradually pour in the milk, whisking constantly to prevent lumps. Simmer and whisk until the sauce thickens enough to coat the back of a spoon. Stir in salt and white pepper.
  6. In a medium bowl, combine the low-fat ricotta, beaten egg, and half of the grated Parmesan cheese.
  7. Spread a thin layer of the pumpkin base in the bottom of a 9x13 inch baking dish.
  8. Layer no-boil lasagna noodles over the base, followed by a layer of the ricotta mixture and a drizzle of the white sauce.
  9. Repeat the layers of pumpkin base, noodles, ricotta, and white sauce until all ingredients are used.
  10. Top the final layer of noodles with the remaining white sauce, shredded mozzarella, and the remaining Parmesan cheese.
  11. Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the cheese is bubbly and golden brown.