Lasagna Recipe

Method

1. 1

   Prepare the sage butter sauce

   Melt 4 tablespoons butter in a skillet over medium heat. Add minced garlic and 8 fresh sage leaves. Sauté until the butter foams and the sage is fragrant, about 2-3 minutes. Remove from heat and keep warm.

2. 2

   Make the bechamel sauce

   In a saucepan, melt 3 tablespoons butter and whisk in 3 tablespoons flour to form a light roux. Gradually whisk in 2 cups milk until smooth. Cook until the mixture thickens to a creamy consistency. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Set aside.

3. 3

   Prepare the pumpkin filling

   In a large bowl, mix 2 cups pumpkin puree with 1 cup crushed amaretti cookies, 1.5 cups ricotta, and 0.5 cup grated Parmesan. Season with additional salt and pepper to taste. Stir until evenly combined.

4. 4

   Assemble the lasagna

   Spread a thin layer of bechamel on the bottom of a baking dish. Layer lasagna sheets, a portion of the pumpkin filling, and a drizzle of the sage butter. Repeat layering for 2-3 more rounds, finishing with a top layer of lasagna sheets. Pour any remaining bechamel over the top and sprinkle with the remaining 0.5 cup Parmesan. Sprinkle some amaretti crumbs on top for a crunchy finish.

5. 5

   Bake and rest

   Preheat oven to 375°F (190°C). Bake for 25-35 minutes until sizzling and golden on top. Remove from oven and let rest for 10 minutes before slicing.

6. 6

   Serve

   Cut into portions and serve with fries or a side salad as the lunch accompaniment. Optionally drizzle any remaining sage butter over portions.