**Skillet-Cooked Pumpkin Lasagna Recipe: An Inviting Autumn Treat**
As the foliage shifts to gold and the chill in the air intensifies, nothing quite compares to a hearty, soothing dish to commemorate the tastes of fall. Here comes the skillet-cooked pumpkin lasagna, a charming variation of the traditional Italian favorite that features the deep, earthy flavor of pumpkin. This recipe is not only a delight for your palate but also a practical one-pan meal, ideal for hectic weeknights or a snug weekend supper. Here’s how to prepare this autumn-themed lasagna.
**Ingredients:**
– 9 lasagna noodles
– 2 tablespoons olive oil
– 1 medium onion, finely diced
– 3 cloves garlic, minced
– 1 pound ground turkey or sausage (optional for a vegetarian alternative)
– 1 can (15 ounces) pumpkin puree
– 1 cup ricotta cheese
– 1 egg
– 1 teaspoon dried sage
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves for garnish
**Instructions:**
1. **Prepare the Noodles:**
– Cook the lasagna noodles as per the package instructions until al dente. Drain and set aside.
2. **Cook the Filling:**
– In a large oven-safe skillet, warm olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion turns translucent.
– If using, add the ground turkey or sausage to the skillet, cooking until it is browned and thoroughly cooked. Drain any excess fat.
3. **Mix the Pumpkin Layer:**
– In a bowl, blend the pumpkin puree, ricotta cheese, egg, dried sage, nutmeg, cinnamon, salt, and pepper. Stir until smooth and well blended.
4. **Assemble the Lasagna:**
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of marinara sauce on the base of the skillet.
– Layer the lasagna noodles over the sauce, followed by half of the pumpkin mixture, half of the meat (if using), and a layer of mozzarella cheese.
– Repeat the layers, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheese.
5. **Cook the Lasagna:**
– Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 25 minutes.
– Remove the cover and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
6. **Serve:**
– Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves and serve warm.
**Tips for Success:**
– **Make it Vegetarian:** Simply leave out the meat for a vegetarian-friendly version that still delivers plenty of flavor.
– **Add Vegetables:** Boost the nutritional content by layering sautéed spinach, mushrooms, or zucchini.
– **Pumpkin Alternatives:** If pumpkin isn’t accessible, butternut squash puree is an excellent substitute.
This skillet-cooked pumpkin lasagna is a splendid way to welcome the seasonal flavors of fall. Its creamy pumpkin layer, fragrant spices, and melty cheese form a delightful blend that will have everyone asking for more. Enjoy this dish with a side salad or garlic bread for a complete meal that honors the essence of autumn.