Tuscany Pumpkin Lasagna
12 lasagna noodles, cooked and drained
4 cups Béchamel sauce (recipe follows)
1 – 25 oz jar of Cucina Antica Tuscany Pumpkin sauce
1½ cups ricotta cheese
1 cup Parmesan cheese, shredded
1 cup mozzarella cheese, shredded
4 cups milk
1 sage sprig
6 tbsp butter
6 tbsp all-purpose flour
Salt and pepper, to taste
Ground nutmeg, to taste
In a medium saucepan, add milk and sage, bring to simmer. Remove from heat and let stand for 10 minutes. Discard the sage leaves. Pour the milk into a heat-proof container and set aside.
Over low heat, melt butter in the saucepan. Then incorporate flour 1 tbsp at a time, stirring quickly to form a paste. Bring to a slow bubble for 2-3 minutes.
Raise heat to medium and add sage-infused milk. Whisk until smooth.
Let the sauce thicken slightly, then season with salt, pepper, and nutmeg.
Preheat the oven to 375 degrees.
In the bottom of a 9x13 baking pan, evenly spread ⅔ cup of the Béchamel sauce. Arrange 4 noodles over top, slightly overlapping.
Top with ¼ of Tuscany Pumpkin sauce and ¼ of ricotta cheese. Pour another ⅔ cup of the Béchamel sauce on top. Repeat until all the lasagna noodles are layered.
After pouring the last layer of Béchamel sauce, sprinkle with Parmesan and mozzarella cheese.
Bake for 30 minutes, or until top is golden brown.
Calories 787, Carbs 72 grams, Cholesterol 143 milligrams, Fat 36 grams, Protein 45 grams, Sodium 745 milligrams, Sugar 7 grams