Adapted from Williams-Sonoma
This recipe is one of the most delicious creations I've made in a long time! There are so many enticing flavors here: pumpkin, garlic, sage, and fontina cheese. When it comes to salt and pepper, I recommend using a generous amount of both for optimal flavor. This is not a quick recipe - more of a Sunday afternoon project. However, it's worth the effort!
- 1 lb. whole milk ricotta cheese (Miriam's note: I used part-skim ricotta).
- 1 Tbs. julienned fresh sage
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground pepper, to taste (Miriam's note: season generously)
- 2 yellow summer squash, cut into rounds 1/4 inch thick
- 2 zucchini, cut into rounds 1/4 inch thick
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 jar (24 oz.) pumpkin pasta sauce (Miriam's note: I bought mine at Whole Foods)
- 2 Tbs. parmesan cheese, optional (Miriam's note: I added this to the pumpkin sauce)
- 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente (Miriam's note: I used gluten free, no cook lasagna noodles - they worked beautifully).
- 1/2 lb. Italian fontina cheese, shredded
Preheat the oven to 450°F.
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 a oiled 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.
Spread 1/2 cup 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 ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup (4 oz./125 g) pasta sauce over the vegetables and sprinkle 1/2 cup fontina on top. Continue layering. 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.