Description
A cosy autumn-inspired lasagna layered with creamy pumpkin sauce, ricotta, Parmesan, and mozzarella, then finished with creamy burrata, crispy sage, candied walnuts, and a sweet-spicy hot honey drizzle.
Ingredients
For the Pumpkin Sauce:
2 tbsp unsalted butter (28 g)
1 small yellow onion, finely diced (150 g)
3 cloves garlic, minced (9 g)
2 cups pumpkin purée (480 g)
1 cup heavy cream (240 ml)
½ cup vegetable or chicken broth (120 ml)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Ricotta Filling:
15 oz ricotta cheese (425 g)
1 large egg (50 g)
½ cup grated Parmesan cheese (50 g)
1 cup shredded mozzarella cheese (100 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
12 lasagna noodles (240 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
8 oz burrata cheese (225 g)
For the Crispy Sage:
2 tbsp olive oil (30 ml)
20 fresh sage leaves (10 g)
For the Candied Walnuts:
¾ cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tbsp brown sugar (12 g)
1 tbsp unsalted butter (14 g)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For the Hot Honey:
⅓ cup honey (113 g)
1–2 tsp hot honey seasoning or crushed red pepper flakes (2–4 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
2. Melt the butter in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
3. Stir in the pumpkin purée, heavy cream, broth, nutmeg, thyme, salt, and black pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until smooth and creamy. Remove from the heat.
4. Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat so they do not stick together.
5. In a large bowl, combine the ricotta, egg, Parmesan, mozzarella, nutmeg, salt, and black pepper. Mix until creamy and evenly combined.
6. Spread a thin layer of pumpkin sauce over the bottom of the prepared baking dish. Add a layer of lasagna noodles, followed by some of the ricotta filling, pumpkin sauce, and shredded mozzarella. Continue layering until the ingredients are used, finishing with pumpkin sauce, mozzarella, and Parmesan.
7. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until bubbling and lightly golden on top.
8. While the lasagna bakes, heat the olive oil in a skillet over medium heat. Add the sage leaves and fry for 30–60 seconds per side, until crisp. Transfer to a paper towel-lined plate.
9. Melt the butter in a small skillet over medium heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and salt. Cook for 3–4 minutes, stirring constantly, until glossy and lightly caramelised. Transfer to parchment paper and allow to cool and crisp.
10. Warm the honey gently in a small saucepan or microwave-safe bowl. Stir in the hot honey seasoning or crushed red pepper flakes and fresh lemon juice.
11. Allow the baked lasagna to rest for 10–15 minutes. Tear the burrata over the top, then scatter with the crispy sage and candied walnuts. Drizzle generously with the warm hot honey just before serving.
Notes
Simmer the pumpkin sauce gently rather than boiling it vigorously to maintain a smooth, creamy texture. Cook the lasagna noodles just until tender so they retain enough structure during baking. Spread the ricotta filling evenly between the layers for a balanced combination of cheese and pumpkin sauce. Watch the walnuts closely because the maple syrup and brown sugar can caramelise quickly. Add the burrata at the end and tear it over the warm lasagna for the creamiest finish. Rest the lasagna for 10–15 minutes after baking to help the layers settle and make serving easier. Use less crushed red pepper for a milder hot honey or more for a stronger spicy contrast. Homemade pumpkin purée can be used instead of canned pumpkin purée. If it is particularly watery, allow excess moisture to drain first. The pumpkin sauce, ricotta filling, candied walnuts, and crispy sage can be prepared ahead of time. Keep the walnuts and sage separate until serving. Fresh mozzarella can be substituted for burrata. Serve with a simple green salad or lightly dressed seasonal vegetables to balance the richness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian