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As the leaves begin to turn and the air takes on a crisp chill, comfort food becomes a staple in many households. One dish that perfectly captures the essence of autumn is Pumpkin Eggplant Lasagna. This innovative take on a traditional Italian favorite elevates the classic lasagna with the addition of two seasonal stars: pumpkin and eggplant. Not only does this dish embody the cozy flavors of fall, but it also packs a nutritional punch, making it an ideal choice for health-conscious diners.

Pumpkin Eggplant Lasagna

Fall into comfort with this delightful Pumpkin Eggplant Lasagna, a seasonal dish that combines the rich flavors of roasted eggplant and creamy pumpkin. Packed with nutrients and perfect for plant-based diets, this lasagna offers a comforting twist on a classic favorite. Enjoy layers of tender noodles, cheesy goodness, and aromatic herbs that capture the essence of autumn. It's an ideal meal to warm your heart and home, and perfect for sharing with 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

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). Arrange the sliced eggplant on baking sheets, drizzle with olive oil, and sprinkle with salt. Bake for about 20-25 minutes, flipping halfway through, until golden and tender. Set aside.

    Make the Pumpkin Mixture: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well blended and creamy. Set aside.

      Sauté the Onion: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Remove from heat and allow to cool slightly.

        Layer the Lasagna:

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

            - Place a layer of lasagna noodles on top (three to four noodles, depending on size).

              - Add a layer of roasted eggplant, followed by a layer of the pumpkin mixture, then a sprinkle of mozzarella cheese.

                - Repeat the layers (noodles, eggplant, pumpkin mixture, and mozzarella) until all ingredients are used, finishing with a layer of noodles topped with the remaining pumpkin mixture and mozzarella cheese. Lastly, sprinkle grated Parmesan on top.

                  Bake: Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                    Cool and Serve: Allow the lasagna to cool for at least 10 minutes before slicing. Garnish with fresh parsley before serving.

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