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Pumpkin Parmesan Lasagne Recipe

Category Lasagna
This delicious meatless lasagne includes squash and pumpkin puree for a nice change of taste. This page contains a pumpkin parmesan lasagne recipe.
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By 2 found this helpful
February 16, 2015

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
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Steps:

  1. Cook the lasagne, if dried, according to the package directions.
  2. 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.
  3. Add pumpkin, broth, cream, vinegar, and spices to the onion/shallots/garlic mixture in the skillet. Simmer on low approximately 5 minutes.
  4. 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.
  5. Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with foil.
  6. 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.
  7. 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.
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  9. 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.
  10. 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.
  11. 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.
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