Loaf Pumpkin Lasagna with Sage and Alfredo Sauce
Fall is the culinary gateway to comfort food and what better way to celebrate delicious autumnal cuisine then by making an original recipe of pumpkin sage alfredo lasagna. What is different about this particular lasagna dish, is that it will be easier and quicker to make, since it will be made in a loaf pan. The perfect serving for yourself and a plus one.
Made with pumpkin and sage infused creamy white sauce, this one will go down in the books as the easiest and most delicious fall meal you’ll have yet. I love a good traditional lasagna, coming from an Italian family with a mom who is a kick ass cook, I know all Italian’s say that. But my mother really has a good eye for quality. Eating lasagna my whole life, I couldn’t pass up an opportunity to make a pumpkin version fall classic dish that I can enjoy and of course, share with other pumpkin and lasagna aficionados. I mean, it’s downright delicious.
The loaf pan helps simplify the cooking and cleaning part and is great to use when you don’t have a lot of the ingredients on hand. Throw it together and your loaf pan lasagna is cooked in half the time.
Why the loaf pan?
When it comes to making pumpkin sage lasagna, using a loaf pan offers several advantages. Firstly, the smaller size of the loaf pan allows for a more personal lasagna experience, perfect for serving up to 2 people.
One of the main benefits of using a loaf pan is that it requires a lesser amount of ingredients compared to traditional lasagna recipes. This makes it an ideal option when you're looking for a quick and easy meal without compromising on taste.
Another advantage is that cooking the lasagna in a loaf pan significantly reduces the cooking time. With its smaller size, the lasagna cooks faster and is ready to be enjoyed in half the time compared to larger pans.
Pumpkin Lasagna Inspiration
The combination of savory pumpkin and aromatic sage adds a unique depth to the traditional lasagna dish. The creamy alfredo sauce further enhances the richness, creating a harmonious blend of flavors that is sure to satisfy everyone’s fall cravings.
Can’t get any better than that.
Canned Pumpkin or Fresh Pumpkin
The choice between canned pumpkin and pure pumpkin puree ultimately depends on your personal preference and cooking needs. If convenience is key for you or if you are looking for consistent results in your recipes, canned pumpkin may be the better option. However, if you enjoy the process of working with fresh ingredients or prefer a more natural taste in your dishes, using natural pumpkin may be worth the extra effort.
It's important to note that not all canned pumpkins are created equal. Different brands may vary in terms of quality and taste. Reading product labels can help you choose one that suits your taste buds best.
With that said, my personal favorite for baking any type of a pumpkin savory dish, is the Wegman’s canned pumpkin. It’s not too sweet like other canned pumpkin puree that is perfect for baking, nor does it have an aftertaste, as some canned purees do. If you know, you know.
What To Make This Dish Special
Loaf Pan- 9 x 5 loaf pan is an ideal size.
Parmesan Cheese- I prefer a block of parm to freshly grate over the lasagna and to add in the alfredo sauce. Can’t get any more fresh than this.
Sage- fresh sage is recommended for this dish- not dry.
Nutmeg- nutmeg will be used in the pumpkin mixture and a pinch of it in the alfredo sauce too
Canned Pumpkin Puree- If you can’t get Wegman’s canned pumpkin puree then opt for another brand that doesn’t have any spices in it or is meant to be used for a dessert.
The Secret Ingredient Is…Nutmeg
Nutmeg plays a crucial role in enhancing the flavors of various dishes. In particular, when it comes to this particular alfredo sauce or bechamel sauce used for this pumpkin lasagna recipe. Nutmeg adds an earthy and comforting taste that truly brings out the essence of fall.
Some may add italian seasoning and garlic powder, which isn’t called for in the original alfredo recipe - which is really just parmigiano cheese and butter combined. Since a lasagna needs a bechamel type of sauce to connect all the layers, this particular alfredo sauce will have some heavy cream and a touch of nutmeg to layer all these amazing flavors.
Ingredients:
10 Sheets of Lasagna - prefer using no cook lasagna sheets
1 cup pumpkin puree
Small size of polly-o ricotta
2 cups of shredded mozzarella ( I now remember using the three cheese from whole foods)
1 egg; room temperature
Pecorino cheese in the mixture?
Salt and pepper
Alfredo sauce-
½ cup Heavy cream
¾ cup Parmesan cheese
3-4 sage leaves: depending on much sage you prefer
⅛ fresh nutmeg
How to make:
Preheat oven at 350 degrees
In a medium bowl Combine ricotta, pumpkin, egg, mozzarella and cheese with salt and pepper and a pinch of nutmeg in a bowl. Mix it all together with a wooden spoon. No need for a hand mixer for this.
In a medium saucepan on low heat (not medium heat) add melted butter, heavy cream and cheese till it starts to combine together; add the sage and pinch of nutmeg at the end
Begin layering the lasagna in the loaf pan- start with alfredo sauce, place a lasagna sheet over that, add a layer of pumpkin mixture, mozzarella cheese and alfredo sauce. Repeat layers.
After adding the final layer of noodles; finish the top layer off with grated parmigiano cheese
Put foil over loaf pan and place on a baking pan and bake pumpkin lasagna for 25 minutes and then take foil off and cook for another 5-6 minutes.
Take it out of the oven when it's golden brown on top
*Good for up to 3 days in the refrigerator*
Making a delicious fall lasagna with pumpkin, sage, and alfredo sauce is a treat that should be savored. A delicious fall favorite meal the whole family will love. This rich and savory pumpkin lasagna dish is the perfect indulgence to enjoy once a year. And if you're anything like me, you won't be able to resist making it throughout the winter as well. So go ahead, gather your ingredients and get ready to savor every bite of this mouthwatering fall delight!