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Pumpkin Lasagna with Fontina

  • 45 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 lb. (500 g) whole milk ricotta cheese
1 Tbs. julienned fresh sage
¼ cup (⅓ oz./10 g) chopped fresh flat-leaf parsley
½ tsp. minced garlic
Kosher salt and freshly ground pepper, to taste
2 yellow summer squash, cut into rounds ¼ inch (6 mm) thick
2 zucchini, cut into rounds ¼ inch (6 mm) thick
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1 lb. (500 g) Italian fontina cheese, shredded

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