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Pumpkin Beef Lasagna

Pumpkin Beef Lasagna
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Pumpkin Beef Lasagna is a warm and hearty autumn-inspired dish that combines savory ground beef with creamy pumpkin puree, layered with tender lasagna noodles and melted cheeses. This recipe brings together seasonal flavors and comforting textures, perfect for a cozy family meal or festive gatherings.

Ingredients

Scale

Meat Sauce

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups crushed tomatoes or tomato sauce
  • 1 tbsp Italian seasoning
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Pumpkin Ricotta Layer

  • 1 ½ cups pumpkin puree (homemade or unsweetened canned)
  • 1 ½ cups ricotta cheese
  • 1/4 tsp nutmeg
  • Salt and pepper, to taste

Lasagna and Cheese

  • 9 lasagna noodles, cooked al dente and drained
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté until translucent and fragrant. Add ground beef and cook until browned and no longer pink. Stir in crushed tomatoes and Italian seasoning, then season with salt and pepper. Let the sauce simmer gently while preparing other components.
  2. Mix the Pumpkin Layer: In a bowl, combine pumpkin puree with ricotta cheese, nutmeg, salt, and pepper. Mix until smooth and creamy to provide a slightly sweet contrast to the meat sauce.
  3. Cook the Lasagna Noodles: Boil lasagna noodles according to package instructions until al dente. Drain, rinse under cold water to prevent sticking, and set aside.
  4. Assemble the Lasagna: In a baking dish, spread a thin layer of meat sauce to prevent sticking. Add a layer of noodles, spread a generous amount of pumpkin-ricotta mixture, then add more meat sauce, and sprinkle mozzarella and Parmesan cheese. Repeat layers two to three times, finishing with a layer of cheese on top.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30–40 minutes. Remove the foil for the last 10 minutes to brown and bubble the cheese. Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

  • Use fresh or unsweetened canned pumpkin puree for the best flavor.
  • Slightly undercook noodles to prevent mushiness after baking.
  • Distribute ingredients evenly to ensure balanced flavors in every slice.
  • Allow lasagna to rest for at least 15 minutes after baking for clean slices.
  • Sprinkle extra mozzarella cheese on top before baking for a golden, gooey crust.

Nutrition

Keywords: pumpkin beef lasagna, autumn recipe, fall comfort food, seasonal lasagna, pumpkin pasta bake

Find it online: https://gourmetglazing.com/pumpkin-beef-lasagna/