Steps to Make Coffee Bean Lasagna Review

Pumpkin Lasagna

This bean was roasted with espresso specifically in mind, more so than our top pick, which makes it a great choice if you're an espresso lover.

Recipe Summary Pumpkin Lasagna

I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!

Ingredients | Coffee Bean Lasagna Review

1 tablespoon minced fresh sage, divided

2 teaspoons salt, divided

1 teaspoon ground black pepper, divided

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 tablespoons olive oil

1 ½ pounds sliced baby bella mushrooms

1 large onion, diced

2 cloves garlic, minced

3 cups pumpkin puree, divided

1 ½ cups heavy whipping cream, divided

1 ½ cups grated Parmesan cheese

cooking spray

12 lasagna noodles

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 dash ground nutmeg

1 dash ground cloves

2 tablespoons butter, cut in small pieces

Directions

Preheat oven to 400 degrees F (200 degrees C).

Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.

Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.

Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.

Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.

Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.

Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.

Substitute 1 teaspoon dried sage for the fresh if desired.

Info | Coffee Bean Lasagna Review

prep: 35 mins cook: 40 mins total: 1 hr 15 mins Servings: 10 Yield: 1 9x13-inch baking pan

TAG : Pumpkin Lasagna

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