I’ve been on a pumpkin kick lately. ‘Tis the season, after all.  Enter–pumpkin, lasagna, full of herbs and tangy cheese and caramelized onions. Give this dish a try while pumpkin is still in season. It could very well replace your traditional lasagna, and even when pumpkin isn’t at your fingertips, swap in butternut squash. Here goes…

Savory3CheesePumpkinLasagna1

To make the lasagna, you’ll need the following ingredients:

  • 12 cooked lasagna noodles (you’ll have a few extra in case some break)
  • one small pumpkin, roasted for 45 minutes, then cut into chunks
  • 2 medium onions, thinly sliced
  • 1 cup shiitake mushrooms, thinly sliced
  • 20 sage leaves
  • 3 garlic cloves, diced
  • 2 cups mozzarella cheese
  • 1 cup crumbled bleu cheese
  • 2 cups ricotta
  • 3 tablespoons butter
  • salt

Savory3CheesePumpkinLasagna2

Begin by melting the butter in a skillet over medium heat.

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Toss in onions, sprinkle with salt, and lightly mix.

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Include garlic, mushrooms, and sage. Sauté all of these ingredients until caramelized and soft.

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Meanwhile, take an oven-safe dish and place one layer of noodles onto the bottom. Pat them dry with a paper towel like so.

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Smear a good amount of ricotta cheese onto the noodles.

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Then evenly layer the roasted pumpkin chunks. I love how vibrant the orange color is in this recipe!

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Sprinkle a handful of mozzarella and blue cheese.

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And then evenly layer a good amount of the onion mixture over the top.

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Repeat these steps until you have four beautiful layers.

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When you’re working on the last layer, polish off the ricotta, pumpkin chunks, and onion mixture. Sprinkle every last bit of mozzarella and blue cheese to complete your layering.

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Bake for 40-45 minutes in a 400 degree oven until cheese is bubbly and golden brown like pictured above. Then cut, serve and savor!

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Give this a try friends! You’re going to lurrrrve it. XO

"Three Cheese Pumpkin Lasagna"

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 9 servings

Ingredients

  • 12 cooked lasagna noodles (you'll have a few extra in case some break)
  • 1 small pumpkin, roasted for 45 minutes, then cut into chunks
  • 2 medium onions, thinly sliced
  • 1 cup shiitake mushrooms, thinly sliced
  • 20 sage leaves
  • 3 garlic cloves, diced
  • 2 cups mozzarella cheese
  • 1 cup crumbled blue cheese
  • 2 cups ricotta
  • 3 Tablespoon butter
  • salt

Instructions

  1. Melt butter in a skillet over medium heat.
  2. To the skillet, add onions and sprinkle with salt. Stir.
  3. Also include the garlic, mushrooms, and sage. Sauté until everything is caramelized and soft.
  4. Meanwhile, dry off your lasagna noodles, and place one layer of them into the bottom of an oven-safe dish.
  5. Smear some of the ricotta over the noodles, then evenly spread out a handful of pumpkin chunks.
  6. Add some of the mozzarella and the blue cheese. Top it off with a good layer of the onion mixture.
  7. Repeat these steps until you have four layers.
  8. When constructing the last layer, use the last of the ingredients. Start with the ricotta, then add the pumpkin chunks, and the onion mixture. Top with remaining cheeses.
  9. Bake for 40-45 minutes until cheese is bubbly and golden brown.
  10. Cut and serve!
http://georgiapellegrini.com/2014/11/07/blog/cooking/three-cheese-pumpkin-lasagna/

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