Last week I promised you some pumpkin recipes. Last week was very hectic and now it has turned into this week so I've stopped folding laundry so I can write to you. Ok, it wasn't hard to put down the 2 piles of clothes (clean) that are sitting patiently waiting to be put away (wiggles fingers in the hopes that they will fold themselves...) on our dining room table. Hmmmm, didn't work. Anyway, I'm a big fan of the Williams-Sonoma catalogue. I drool over all the kitchen gadgets, dishes and mixes. The bonus to the catalogue are the recipes. Last month, they featured a pumpkin lasagne. To me, this was pure heaven! And the best is this recipe can be made with meat or vegetarian. Unfortunately, every time I go to take a picture, this pan looks like this...
Well, I guess it's not an "unfortunate" thing to have every bit of a meal devoured. To say in the least, this is a fantastic recipe. To the recipe I add, a pound of ground sweet pork sausage, peppers of various colors, and mushrooms which I cook separately and add to the recipe. I also add Thyme and Rosemary. Last, I add parmesan cheese because I use the pasta sauce that you can find in World Market instead of the Williams- Sonoma brand.
Here is the official recipe:
minus the pork and you have a lovely vegetarian lasagne. OH! I also use whole wheat lasagne strips.
1 lb. (500 g) whole milk ricotta cheese
1 Tbs. julienned fresh sage
1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
1/2 tsp. minced garlic
Kosher salt and freshly ground pepper, to taste
2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
2 zucchini, cut into rounds 1/4 inch (6 mm) thick
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1 lb. (500 g) Italian fontina cheese, shredded
Preheat an oven to 450°F (230°C). 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 an oval Dutch oven 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 (200°C).
Spread 1/2 cup (4 oz./125 g) pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup (4 oz./125 g) ricotta mixture on the noodles and scatter 1 cup (5 oz./155 g) vegetable mixture on top. Spread 1/2 cup (4 oz./125 g) pasta sauce over the vegetables and sprinkle 1 cup (4 oz./125 g) fontina on top. Layer the noodles, ricotta, vegetables, sauce and fontina 3 more times, omitting the sauce and fontina on the last layer. Top with the remaining noodles, 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 Tbs. parsley on top. Let the lasagna rest for 15 minutes before serving. Serves 8 to 10.