Pumpkin Lasagna

I’m still a bit under the weather. I hope that tomorrow I will be on the upswing. Because of this, nothing was made with Pumpkins today. Good thing I did a bonus recipe yesterday for dinner.Pumpkin Lasagna with Fontina from Williams-Sonoma. This was quite and expenditure of energy and dishes on my part, but man was this a good dish. Their recipe called for a jar of Pumpkin Parmesan Sauce, but I didn’t have that so I had to make it. That recipe was found at Fit Souffle. It calls for about 4 cups of pureed pumpkin which was all we had left. I was a bit skeptical of all that pumpkin as I wasn’t sure how the flavor would be. It was excellent, though. I should never doubt the power of cheese.

Pumpkin Parmesan Sauce
1/4 cup butter (4 Tbsp)
1/2 small onion diced
3 cloves of garlic
4 cups of pure pumpkin (approximately 2 15oz cans)
1 1/2 cups chicken stock (I used a can of vegetable broth)
1/2 teaspoon nutmeg
1 cup parmesan cheese

In a medium-sized stock pot heat the butter until melted and then add the garlic and onion. Cook until the onion is soft, about 6-8 minutes.  Stir in the pumpkin, chicken stock, nutmeg, salt and pepper.   Stir the mixture well over medium heat until smooth and creamy for about 10-12 minutes.  Add the parmesan cheese and stir until melted and mixed.  Turn the heat down to low and let sit for another 5-7 minutes.

Pumpkin Lasagna with Fontina


  • 1 lb. (500 g) whole milk ricotta cheese
  • 1 Tbs. julienned fresh sage (I used a tsp of dried sage)
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley (I used 2 tbs of dried 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 (I doubled up on Zucchini as I didn’t have yellow squash)
  • 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
  • 2 Tbs. olive oil
  • 1 large yellow onion, thinly sliced
  • 1 jar pumpkin Parmesan pasta sauce (See above for sauce recipe)
  • 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente (normally I would use regular lasagna noodles, but I had to settle for the no-boil kind. They came out all right)
  • 1 lb. 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.

So Many Zucchinis

So Many Zucchinis

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.

Caramelized Onions

Caramelized Onions

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.

So many dishes later and we had a delicious meal. Really, this was so good and I plan on making it again before Winter is upon us, and maybe even after because why not?

Melty Cheese

Melty Cheese

Ready to Serve

Ready to Serve


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