Creamy Pumpkin Sage Lasagna

Creamy Pumpkin Lasagna

Pumpkin Sage Lasagna

Pumpkin Alfredo Lasagna

Pumpkin Vegan Alfredo Lasagna

Paleo Pumpkin Lasagna

Creamy Cashew Pumpkin Lasagna

Creamy Cashew Alfredo Pumpkin Lasagna

Creamy Cashew Alfredo Pumpkin Sage Lasagna

Oh boy did I struggle with the title of this post.

The layers and layers of creamy, savory goodness are downright intoxicating, which means the name doesn’t really matter.

But I just had to reel you in…

…and there are SO many amazing elements with which to do so.

I hope it worked.

Images are everything, right?

Creamy Pumpkin Sage Lasagna

1 lb. ground pastured pork
1/2 red onion, diced
sea salt and pepper
2 tsp. fresh sage, minced

1 tsp. olive oil
1-2 cloves garlic, smashed
1 can organic pumpkin (I know, it’s cheating a bit)
1 cup raw cashews, soaked in hot water for 1 hour and then drained- reserve 1 cup soaking water
1 Tbs. fresh lemon juice
sea salt and pepper
1/4 tsp. ground nutmeg
2 tsp. fresh sage, minced

6 sheets fresh lasagna noodles**

2 cups grated swiss cheese
1 Tbs. fresh sage, minced
**your favorite store-bought brand will work – anything will work! Feel free to make these bad boys on your own, if you are so inclined. If you feel like the Paleo, grain-free version, check out Capello’s. They are delicious!

In a large skillet over medium heat, brown the pork, along with the onion. Stir and break up any large chunks with the back of a wooden spoon. Allow the fat from the pork to render in order to thoroughly coat the onions and create a brown caramelization. Season with salt and pepper and sprinkle in sage. Set aside.

In a small skillet, heat olive oil over medium heat and add the smashed garlic cloves. Stir and sauté until the cloves are super fragrant. Be very careful NOT TO BURN the cloves. Garlic is sensitive. Keep an eagle’s eye on the pan and a stirring spoon in your hands at all times. (Perfectly done the cloves will be sweet and nutty. Over cooked they will become bitter and yucky).

Combine the garlic, pumpkin, soaked cashews and 1 cup liquid, lemon juice, salt and pepper, and nutmeg in a high speed blender. Process until super smooth. Taste and adjust seasonings as desired. Add 2 tsp. fresh sage.

Preheat oven to 425 degrees. In an 8×8 glass baking dish, spoon a thin layer of pumpkin cream sauce to coat the bottom. Lay down 2 lasagna noodles to cover the sauce and the bottom of the dish. On top of that, create a layer of the pork and onion mixture, topping again with some creamy pumpkin and then a thin layer of cheese. Add 2 more noodles, side by side and repeat the layering process, ending with cheese.
Stick the bad-boy in the oven, uncovered for about 35-40 minutes, until the cheese is bubbly and slightly brown.
Allow to cool and sprinkle with fresh sage before serving.