A nice change from the traditional lasagna. Good for a meatless night.
Total Time: 40 min prep. 50 minutes cooking. 15 minutes resting.
Yield: 8-10
Source: Williams Sonoma
Ingredients:
- 1 lb whole milk ricotta cheese
- 1 Tbsp julienned fresh sage
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp minced garlic
- salt and pepper to taste
- 2 yellow summer squash, cut into 1/4-inch rounds
- 2 green zucchini squash, cut into 1/4-inch rounds
- 2 Tbsp olive oil
- 1 large yellow onion, thinly sliced
- pumpkin Parmesan sauce (recipe to follow)
- 1 lb fresh lasagna sheets, cooked until almost al dente, or dried lasagna noodles, cooked until al dente
- 1 lb Italian fontina cheese, shredded
- Pumpkin Parmesan Sauce Ingredients
- 1 olive oil
- 1 Tbsp chopped shallot (about 1/4 cup)
- 1/2 chopped onion
- 1 cup minced garlic
- 1 15 oz. can pumpkin puree
- 1 oz chicken broth
- 1 cup half-and-half
- 2 cups balsamic vinegar
- 1/4 Tbsp ground sage
- 1/2 tsp nutmeg
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp grated Parmesan cheese
- 2 cups chopped fresh sage
Steps:
- Cook the lasagne, if dried, according to the package directions.
- While noodles are cooking, start making the sauce: Heat olive oil in a skillet and stir in onions and shallots. Saute until translucent. Stir in minced garlic and saute for another minute.
- Add pumpkin, broth, cream, vinegar, and spices to the onion/shallots/garlic mixture in the skillet. Simmer on low approximately 5 minutes.
- Slowly stir 1/3 of the cheese into the sauce. When that cheese has been absorbed, repeat with another 1/3 of the cheese, and then repeat again with the last 1/3. Stir in the chopped fresh sage.
If the sauce is too thick, you can thin with pasta water from the lasagna. - Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with foil.
- In a bowl, stir the ricotta, sage, 3 tablespoons of the parsley, and the garlic together. Season with salt and pepper to taste, and put aside.
- In a large bowl, toss the green and yellow squash with 1 tablespoon of the olive oil and season with salt and pepper to taste. Arrange in a single layer on the foil-lined baking sheet. Bake in the oven around 15 minutes, or until tender and slightly brown.
- In a Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, for about 15 minutes, or until softened and lightly browned. transfer to a bowl and add the squashes. Reduce the oven temperature to 400 degrees Fahrenheit.
- Spread 1/2 cup of the pumpkin parmesan sauce on the bottom, and arrange a layer of lasagna over that. You may need to tear them to fit. Spread 1/2 cup ricotta mixure on the lasagna sheets and put 1 cup of the vegetable mixture on top. Spread 1/2 cup of the sauce over the vegetables and sprinkle 1 cup of the fontina on top. Repeat this pattern 3 more times, leaving out the sauce and fontina on the last layer. Top with the remaining lasagna sheets, sauce and fontina.
- Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 tablespoon of parsley on top. Let the lasagna rest 15 minutes before serving.
