Pumpkin Lasagna in 60 Minutes

Instructions:

1. Melt 2 tbsp (30g) butter in a skillet over medium heat. Add minced garlic and chopped sage, sautéing until the sage smells nutty and the garlic is translucent.
2. Stir in the pumpkin puree, salt, and nutmeg. Cook for 5 minutes, stirring constantly, to reduce the moisture.
3. Stir in the heavy cream until the mixture is a smooth, thick paste. Remove from heat.
4. In a saucepan, melt 4 tbsp (56g) butter over medium heat. Whisk in the flour and cook for 2 minutes to create a blonde roux.
5. Slowly drizzle in the warmed milk, whisking vigorously to prevent lumps.
6. Simmer on low for 5–8 minutes until the sauce thickens enough to coat the back of a spoon. Stir in salt and white pepper.
7. Spread a thin layer of white sauce on the bottom of a 9x13 inch baking dish.
8. Layer 1: Place 3 noodles on top. Spread half of the ricotta (mixed with the beaten egg), followed by a layer of pumpkin base, a drizzle of white sauce, and a handful of mozzarella.
9. Layer 2: Repeat the process: noodles, remaining ricotta, pumpkin base, white sauce, and mozzarella.
10. The Top: Finish with a final layer of noodles. Cover generously with the remaining white sauce, the rest of the mozzarella, and the Parmesan cheese.
11. Cover the dish tightly with foil. Bake at 375°F (190°C) for 25 minutes.
12. Remove the foil and bake for another 15 minutes until the cheese is bubbly and toasted.
13. Let the lasagna rest for 15 minutes before slicing to ensure structural integrity.