Pumpkin Lasagna with Fried Sage
Recipe Overview
Overview
This Pumpkin Lasagna with Fried Sage is a delightful twist on a classic dish, perfect for the fall season. The recipe begins with roasting sugar pumpkin, which brings out its natural sweetness and creates a rich, flavorful base for the lasagna. The pumpkin is pureed and combined with a mix of ricotta and spices, creating a creamy filling that contrasts beautifully with the layers of cheese and lasagna sheets.
The use of a mirepoix—onion, celery, and carrot—adds a savory depth to the sauce, making it hearty and satisfying. As the layers come together, the addition of fried sage leaves not only adds a fragrant aroma but also a touch of elegance to the dish. This lasagna is not just about flavor; it’s about creating a comforting experience that warms the soul.
Baking the lasagna covered ensures that the edges don’t burn while allowing the top to become golden and crispy. The final touch of fresh mozzarella adds a delightful stretch and creaminess. This dish is perfect for family gatherings or cozy nights in, showcasing the best of fall flavors in a unique and delicious way. Whether served at a holiday meal or a casual dinner, this Pumpkin Lasagna is sure to impress everyone at the table.
Recipe Details
Steps & Tips
Preheat the oven to 400° F.
Cut the pumpkin in half and remove the seeds.
Drizzle olive oil on a baking sheet lined with parchment paper.
Season the pumpkin halves with salt and pepper.
Tip: The steam trapped inside the pumpkin helps to cook it without burning.
Roast the pumpkin for 30 to 40 minutes until fork tender.
Sauté mirepoix in olive oil until onions are translucent.
Add smashed garlic to the mirepoix and cook until fragrant.
Boil salted water for the lasagna sheets.
Cook lasagna sheets for about 8 minutes until al dente.
Tip: Add a little olive oil to the pasta water to prevent sticking.
Add smashed garlic and a sprig of sage to the mirepoix.
Remove the sage stem from the sautéed mixture.
Puree the roasted pumpkin in a Vitamix.
Add mirepoix, vegetable broth, ricotta, nutmeg, salt, and apple cider vinegar to the Vitamix.
Tip: Freshly grind nutmeg for the best flavor.
Blend the mixture until it has a few bits remaining.
Mix ricotta with wilted spinach.
Cut lasagna sheets in half for assembly.
Add a third of the pumpkin layer to the baking dish.
Add Parmesan and mozzarella cheese on top of the pumpkin layer.
Add lasagna sheets, ensuring they overhang about an inch.
Dollop and spread the spinach and ricotta mixture over the lasagna.
Add more Parmesan cheese on top.
Add the final layer of spinach and ricotta.
Add the last of the shredded mozzarella cheese.
Cover the lasagna with foil before baking.
Bake in the oven at 350° F for 25 minutes.
Tip: Cover the lasagna with foil to prevent the edges from burning.
Remove the foil and bake for another 20 to 30 minutes.
Broil the lasagna for 1 to 2 minutes until crispy.
Tip: Fry sage leaves in butter for better flavor.
Remove the lasagna from the oven and let it cool slightly before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk Ricotta
Ingredient: Gluten
→ Substitution: Gluten-Free Lasagna Sheets
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Roasting pumpkin enhances its natural sweetness and flavor.
- •Using a mix of cheeses adds depth and creaminess to the lasagna.
- •Frying sage leaves in butter creates a fragrant garnish that complements the dish.
- •Lasagna sheets can be cut to fit the baking dish for a neat presentation.
