LASAGNA WITH PUMPKIN ORANGE BÉCHAMEL AND RICOTTA PARMESAN BÉCHAMEL

Unapologetically cheesy, hit with smooth pumpkin and floral orange, this lasagna is the kind of meal to tuck into on the coldest, dreariest nights. Rarely do I create a recipe with so few vegetables, but the good whack of pumpkin in one of the béchamel sauces is all this really needs—maybe a chopped parsley garnish if I’m feeling fussy. To create some balance, a sharp, lemony side salad is a welcome addition to your plate.

Serves 6

For the Ricotta Parmesan Béchamel (base)

2 tablespoons unsalted butter

3 tablespoons unbleached all-purpose flour

3 cups whole milk

1 cup whole milk ricotta

1 cup parmesan, finely grated

½ teaspoon dried oregano

⅛ teaspoon ground nutmeg

salt and ground black pepper, to taste

For the Pumpkin Orange Béchamel

1 cup Ricotta Parmesan Béchamel (from above)

1⅔ cups pumpkin purée

1 teaspoon orange zest

For Assembly

1 (14-ounce) package whole grain lasagna noodles, cooked according to package directions; drained, rinsed with cold water, and drained again

To make the base béchamel, in a large pot, melt butter over medium heat. Whisk in flour and cook until fragrant. Whisking constantly, slowly add milk until fully incorporated. Continue to cook, whisking constantly, until mixture is thick and bubbly. Remove from heat and whisk in ricotta, parmesan, oregano, nutmeg, salt, and pepper.

To make the pumpkin béchamel, scoop 1 cup base béchamel into a medium bowl and whisk in pumpkin purée and orange zest.

Preheat oven to 375ºF.

To assemble, spread a layer of pumpkin béchamel on the bottom of a medium to large glass or ceramic casserole dish. Add a layer of noodles and repeat alternating layers of base béchamel, noodles, and pumpkin béchamel, finishing with remaining base and pumpkin béchamel to cover the top noodles. Cover with parchment-lined foil and bake for 45 minutes; uncover and bake for an addition 15 to 25 minutes, until bubbling. Leave oven rack and lasagna in center position; turn on broiler and broil until golden brown on top (2 to 5 minutes). Rest for 5 minutes before slicing and serving.