Must-Try Thanksgiving Mains for a Turkey-Free Feast

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Pumpkin Lasagna

Pumpkin lasagna is a cozy, fall-inspired twist on a classic, layering sweet roasted pumpkin, earthy mushrooms, tender lasagna noodles, and a velvety béchamel sauce. This dish is baked to golden perfection, with each layer creating a balance of creamy, savory, and subtly sweet flavors, making it a perfect centerpiece for a special autumn meal. The mushrooms and spinach add depth and freshness, while the bubbly cheese topping brings it all together.

Ingredients (for 6-8 servings):

• 1 medium sugar pumpkin, peeled, seeded, and sliced thin
• 1 tbsp olive oil
• Salt and pepper, to taste
• 8 oz mushrooms, sliced
• 2 cups spinach leaves, packed (optional)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• ¼ tsp nutmeg
• 9-12 lasagna noodles, no-boil or pre-cooked
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin slices with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 min. until tender and slightly caramelized.
2. In a large skillet over medium heat, sauté mushrooms with a pinch of salt until softened, about 5 min. Add spinach and cook until wilted. Set aside.
3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 min. until golden. Gradually whisk in milk, bringing to a gentle simmer until thickened. Stir in nutmeg, salt, and pepper to taste.
4. Spread a thin layer of béchamel sauce in the bottom of a 9x13" baking dish. Layer with lasagna noodles, roasted pumpkin, sautéed mushrooms and spinach, spoonfuls of ricotta, and more béchamel sauce. Repeat layers, ending with a final layer of noodles, béchamel, and a sprinkle of mozzarella and Parmesan on top.
5. Cover with foil and bake at 375°F (190°C) for 30 min. Remove foil and bake another 15-20 min. until golden and bubbly.
6. Let the lasagna rest for 10 min. before slicing and serving.