Cheesy Tomato And Creamy Pumpkin Lasagna

1Preheat the oven to 375°F (190°C).

2Cook the lasagna noodles (9) according to package instructions, then drain and set aside.

3In a large skillet, heat olive oil (2 tablespoons) over medium heat. Add the chopped onion (1) and garlic (3 cloves), and sauté until softened, about 5 minutes.

4Add the diced tomatoes, dried oregano (1 teaspoon), dried basil (1 teaspoon), nutmeg (½ teaspoon), and red pepper flakes (¼ teaspoon) to the skillet. Cook for another 5 minutes, stirring occasionally.

5In a separate saucepan, melt butter (2 tablespoons) over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.

6Gradually whisk in the milk (2 cups) and cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.

7In a bowl, mix together the pumpkin puree, ricotta cheese (1 cup), and half of the Parmesan cheese.

8To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a baking dish. Place 3 lasagna noodles (9) on top, followed by a layer of the pumpkin mixture, a layer of mozzarella cheese, and a layer of the tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.

9Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

10Let the lasagna cool for 10 minutes before serving. Enjoy your Cheesy Tomato And Creamy Pumpkin Lasagna!