Summer squash is in abundance at farmers markets, grocery stores, and if you are lucky, in your own garden. This lasagna is both a summer and fall dish, highlighting fresh zucchini as well as the more fall abundant crop, pumpkin. It is a great alternative to the traditional meat and red sauce lasagna though chef beware, on a hot summer evening, you do have to turn the oven on.
I usually don't post recipes that are reliant upon a specific pre-purchased items, in this case Williams-Somoma Pumpkin Parmesan Sauce. However, this sauce can be made from scratch or purchased from alternative producers so I thought I would still share the recipe. Check out the notes at the bottom of the recipe for alternative pumpkin parmesan sauce recipes. Williams-Somoma starter sauces can be pricey; make sure you watch for sales. Come fall, they have special deals - grab a jar or two! It is now available - click on the link: Pumpkin Parmesan Sauce.
Pumpkin Lasagna with Fontina
Adapted from Williams Sonoma Kitchen
- 1 lb. skim milk ricotta cheese
- 1 Tbs. julienned fresh sage
- 1/4 cup chopped fresh flat-leaf parsley
- 2 minced garlic cloves
- Kosher salt and freshly ground pepper, to taste
- 2 small yellow summer squash, cut into rounds 1/4 inch thick
- 2 small zucchini, cut into rounds 1/4 inch thick
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 jar (24 oz.) Pumpkin Parmesan pasta sauce
- 12 sheets dried ruffle-edged lasagna noodles, cooked until al
- 1 lb. Italian fontina cheese, shredded
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
In a bowl, stir together the ricotta, sage, 3 Tbs. of the parsley and the garlic, and season with salt and pepper. Set aside.
In a large bowl, toss the yellow squash and zucchini with 1 Tbs. of the olive oil, and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash and zucchini. Reduce the oven temperature to 400°F.
Spread 1/2 cup pasta sauce in an even layer on the bottom of a deep, stoneware baking dish* (12 1/2 cup capacity, 12.5" x 9 x 5.5"). Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and sprinkle 1 cup fontina on top. Layer the noodles, ricotta, vegetables, sauce and fontina two more times, repeating with one more layer if enough vegetables, ricotta and pasta sauce remain (judge your final layer to finish the ingredients.)
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 Tbs. parsley on top. Let the lasagna rest for 15 minutes before serving. Serves 8 to 10.
*A 9x13 will also work but layers will be thinner.
*A few pumpkin parmesan sauce alternatives: http://www.apronstringsblog.com/got-leftover-pumpkins-try-pumpkin-parmesan-pasta-sauce-recipe/, http://inthekitchenwithpolly.com/pumpkin-parmesan-pasta/, http://bad-girls-kitchen.blogspot.com/2011/10/pumpkin-parmesan-pasta-sauce.html?m=1
Pumpkin Lasagna with Fontina (printable recipe)