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Lasagna is a beloved comfort food known for its hearty layers of pasta, rich sauces, and gooey cheeses. However, this Pumpkin Eggplant Lasagna takes a traditional favorite and gives it a delightful twist. Combining the earthy flavors of roasted eggplant with the sweet, creamy texture of pumpkin, this dish is not only comforting but also offers a healthier alternative to classic lasagna recipes. By incorporating seasonal ingredients that are both nutritious and flavorful, this lasagna can be a standout dish for gatherings or a cozy family dinner.

Pumpkin Eggplant Lasagna

Discover a new twist on a classic favorite with this Pumpkin Eggplant Lasagna! Combining the earthy flavors of roasted eggplant with the sweet creaminess of pumpkin, this dish offers a cozy and healthier alternative to traditional lasagna. Packed with nutritious ingredients, it's perfect for family dinners or gatherings. Enjoy the symphony of flavors and seasonal produce while creating a comforting meal that delights both the taste buds and the body. Dive into this unique comfort food experience and impress your loved ones!
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Ingredients
  

2 medium eggplants, sliced into 1/4 inch rounds

2 cups pumpkin puree (fresh or canned)

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 small onion, finely chopped

2 teaspoons olive oil, plus more for roasting

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

9-12 lasagna noodles (no-boil or traditional)

Instructions
 

Prepare the Eggplant:

    - Preheat your oven to 400°F (200°C).

      - Line two baking sheets with parchment paper.

        - Evenly arrange the sliced eggplant on the sheets, drizzling them with olive oil and sprinkling with salt.

          - Bake for about 20-25 minutes, turning the slices halfway through, until they are golden and tender. Once done, remove from the oven and set aside.

            Make the Pumpkin Mixture:

              - In a large mixing bowl, combine the pumpkin puree, ricotta cheese, and the egg.

                - Stir in the minced garlic, oregano, basil, salt, and pepper.

                  - Mix everything together until the mixture is smooth and creamy. Set this aside for later.

                    Sauté the Onion:

                      - In a medium skillet, heat a tablespoon of olive oil over medium heat.

                        - Add the chopped onion and sauté for about 5-7 minutes until soft and translucent.

                          - Remove from heat and let it cool slightly.

                            Layer the Lasagna:

                              - Start by spreading a thin layer of the pumpkin mixture on the bottom of a 9x13 inch baking dish.

                                - Place 3 to 4 lasagna noodles on top (adjust according to their size).

                                  - Next, add a layer of the roasted eggplant slices, then another layer of the pumpkin mixture followed by a sprinkle of mozzarella cheese.

                                    - Repeat these layers until all ingredients are used, ensuring to finish with a layer of noodles topped with any remaining pumpkin mixture and the rest of the mozzarella cheese. Finally, finish with a generous sprinkle of grated Parmesan on top.

                                      Bake:

                                        - Cover the baking dish with aluminum foil (to prevent sticking, consider spraying the foil lightly with cooking spray).

                                          - Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling.

                                            Cool and Serve:

                                              - Allow the lasagna to cool for at least 10 minutes before slicing to help it set.

                                                - Garnish with freshly chopped parsley for a pop of color and added freshness before serving.

                                                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings

                                                    Enjoy a delightful twist on a classic lasagna that brings together the rich flavors of pumpkin and roasted eggplant!