Pumpkin Spinach Lasagna

Let’s make pumpkin spinach lasagna

The secret to any good lasagna recipe is a good béchamel. Béchamel is a heated mixture of butter, flour, and milk that combines to make a ridiculously creamy sauce.

A can of puréed pumpkin and a pinch of nutmeg turn the classic béchamel into something that plays nicely with roast turkey and cranberry sauce—even if they get jealous sometimes.

It’s important that the milk stirred into the flour/butter mixture is hot, or the béchamel sauce will get lumpy. If lumps do appear, just whisk them vigorously until your bicep hurts.

Once you’ve finished the béchamel, and perhaps done some light arm stretches, you’ll make the spinach filling.

This recipe calls for a full pound of baby spinach.

As you add the greens to a large skillet (with onion, garlic, red pepper flakes, lots of salt, and plenty of olive oil) they’ll wilt easily and beg for more. So more you’ll give. Depending on how big your skillet is, you might have to wilt the greens in batches.

Finally, you’ll combine all the layers: pumpkin béchamel, noodles, spinach filling, three types of cheese (why not!?), more pumpkin béchamel. Repeat.

How to make fried sage leaves

While not required, crispy fried sage leaves make an excellent garnish. Pumpkin and sage were made for each other, and the delicate green leaves add delicious color to the top of this orange-hued bake. Here’s how to make them:

1. Heat oil in a small skillet over medium-high heat until hot.
2. Fry sage leaves, in batches so as to not crowd the pan, until crisp, 2–3 seconds. Use a fork to transfer to paper towels and sprinkle with flaky salt.

Make-ahead pumpkin lasagna

To make this in advance, assemble the lasagna fully, double wrap it with plastic wrap, cover it with foil and freeze for up to 3 months. Thaw it in the refrigerator the night before Thanksgiving, take it out Thanksgiving morning to bring it to room temperature, then bake it according to instructions. You can also bake straight from frozen, you’ll just need to cook it longer. It’s done when its hot all the way through and bubbling around the edges.