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A slice of Pumpkin Lasagna on a plate garnished with four large basil leaves next to the remainder of the lasagna in a baking dish and a glass of red wine
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Pumpkin Lasagna with Fontina

Pumpkin Lasagna with Creamy Fontina - Roasted zucchini, yellow squash, red peppers and onions layered between lasagna noodles and topped with a flavorful pumpkin-tomato sauce and shredded Fontina cheese.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Main Course
Servings: 10 servings
Author: Joanie Zisk

Ingredients

  • 2 inch yellow summer squash, cut into rounds 1/4 thick
  • 2 inch zucchini, cut into rounds 1/4 thick
  • 1 red pepper, cored and sliced into strips
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb ricotta cheese
  • 1 teaspoon dried sage
  • 1/4 cup fresh parsley, chopped (plus 1 tablespoon for topping)
  • 1 egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • pinch of pepper
  • 24 ounce jar spaghetti sauce (I use Classico Tomato and Basil)
  • 1/2 cup canned pumpkin
  • 1 cup parmesan cheese, shredded (plus 1/4 cup for topping)
  • 12 sheets lasagna noodles, cooked until al dente
  • 1 pound fontina cheese, sliced or shredded

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • In a large bowl, toss the yellow squash, zucchini, red peppers, onion, and garlic with 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.
  • In a smaller bowl, stir together the ricotta, sage, chopped parsley and egg, and season with salt and pepper. Set aside.
  • In another bowl, stir together the spaghetti sauce, pumpkin, parmesan cheese and 1 cup of the shredded fontina cheese. Set aside.
  • Reduce oven temperature to 375 degrees F.
  • Spread 1/2 cup of the pasta sauce in an even layer on the bottom of a baking dish. Arrange a single layer of lasagna noodles on top.
  • Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup of the vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and place 1/2 cup of fontina on top.
  • Layer the noodles, ricotta, vegetables, sauce and fontina 2 to 3 more times. Top with remaining noodles, sauce and fontina.
  • Transfer to the oven and bake until the sauce is bubbly and the cheese is melted, 45-50 minutes.
  • Sprinkle the remaining 1 tablespoon parsley and 1/4 cup parmesan cheese on top.
  • Let the lasagna rest for 15 minutes before serving.